Chef Ajay Anand, Director, Culinary, Pullman & Novotel New Delhi Aerocity, speaks to FoodService India about the art of balancing traditions and technology in the kitchen and the ever changing food preferences of the fitness freak generation.
What do you consider the most distinguishing features of your work as a chef? The most distinguishing feature of my work as a Chef is Chef’s Garden. I have nurtured it at the hotel. Each and every plant that goes in the garden reflects an emotion, a story and above all; they are the edimentals for my creations at the kitchen.
Which culinary styles have influenced your career? Cooking is an art mastered with patience and skills. I like to keep it rustic yet balanced in all proportions.
Who have been your career mentors and which chefs do you admire most and why? Throughout my journey in Culinary Art, I have met many chefs who have taught me at various stages of my journey. But the one who has mentored me throughout is Chef Sanjay Dhall. He was the one who actually transformed me into a professional and successful chef.
How would you describe your approach to cooking and the foodservice business? I try to keep a calibrated approach and balance it out between the contemporary and the technology. I like to work with the traditional ingredients and flavor but there is a lot to do with the technology and innovation when it comes to presentation and plating in the culinary sector.
In your opinion, which are the key trends to watch out for that will likely shape the future of foodservice? Wellness menus for instance, vegan and glutenfree menus are in demand and in trend. Guests prefer healthy options like fresh salads that are hand plucked salad leaves and freshly made juices.
Diese Geschichte stammt aus der January-February 2019-Ausgabe von foodService India.
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Diese Geschichte stammt aus der January-February 2019-Ausgabe von foodService India.
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Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
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“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
