'Once You Wear The Chef Coat, Gender Should Cease To Matter'
Express Food & Hospitality|November 2019
In an exclusive interview with Steena Joy, Chef Manisha Bhasin, corporate chef, ITC Hotels & WelcomHotels speaks about her journey as an ITC chef and how it has empowered her to delve deeper into the world of food
Steena Joy
'Once You Wear The Chef Coat, Gender Should Cease To Matter'

What inspired you to enter the culinary world?

I have always been creatively inclined and food gave that medium where one could create a different palate on the plate each time. It's a different world all together..no stereotypes but a creative expression that reached out to so many people. I think food brings people closer and gives great joy.

Which would you list as your major achievements/milestones?

I take each day as it comes...There have been so many learnings and so many people who have made me what I am today. Right from my days as a young intern and later as a management trainee with ITC Hotels where like everyone else, I dreamt of being an Executive Chef!

The major achievements have been many from catering to some of the famous heads of States, being part of the launch team of new restaurants Westview, Pan Asian; developing new food concepts like Dehlavi, Food Sherpa; reviving heritage cuisines. Fortunately, a lot of emphasis is given to food philosophy and R&D at ITC Hotels and this really empowered me to delve deeper and discover more. The senior leadership has been extremely encouraging and this is evident in our world renowned cuisine. They really trigger such inspiration in the team that one wants to create better and better. Gaining from their foresight and experience has been one of my biggest rewards.

Esta historia es de la edición November 2019 de Express Food & Hospitality.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición November 2019 de Express Food & Hospitality.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE EXPRESS FOOD & HOSPITALITYVer todo
Managing A Cost Efficient Kitchen In Times Of Price Volatility
Express Food & Hospitality

Managing A Cost Efficient Kitchen In Times Of Price Volatility

The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.

time-read
5 minutos  |
February 2020
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Express Food & Hospitality

Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast

Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.

time-read
6 minutos  |
February 2020
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Express Food & Hospitality

TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS

Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.

time-read
3 minutos  |
February 2020
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
Express Food & Hospitality

Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21

THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.

time-read
6 minutos  |
February 2020
The demand-supply gap in Indian hospitality industry
Express Food & Hospitality

The demand-supply gap in Indian hospitality industry

At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.

time-read
5 minutos  |
February 2020
Go for the kill: Saving v/s vendor relationship
Express Food & Hospitality

Go for the kill: Saving v/s vendor relationship

Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.

time-read
6 minutos  |
February 2020
Impact of automated revenue management system using Artificial Intelligence in hotels
Express Food & Hospitality

Impact of automated revenue management system using Artificial Intelligence in hotels

It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.

time-read
4 minutos  |
February 2020
Economic slowdown: Riding out the storm
Express Food & Hospitality

Economic slowdown: Riding out the storm

The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.

time-read
4 minutos  |
February 2020
Designing experiential spaces
Express Food & Hospitality

Designing experiential spaces

Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.

time-read
10+ minutos  |
February 2020
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
Express Food & Hospitality

INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE

VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.

time-read
3 minutos  |
February 2020