Chef Anuj Kapoor, Executive Chef, The Grand, New Delhi graduated from Hotel Management School, Lucknow in 1996. He has a rich experience of over two decades and has worked with various establishments ranging from Five Star Hotels, Fine Dining restaurants, Hospitals, Bistros and Casual Diners. He worked with many well renowned Chefs like Greg Malouf, Massimo di Luca, Manu Feildel, Catherine Claringbold, Antonio Carluccio among others. Over the years he has learnt the nuances of authentic Spanish, Mediterranean, Italian & the Middle Eastern cuisines. In the past, he has been the Corporate Chef for Compass Group PLC and Four Points by Sheraton in India. He was also associated with Olive Bar & Kitchen, Olive Beach, Setz (Zest), Manré, Café Amor, Cha Shi, Café E, Kebab Khan, Zazen and Kink. In an exclusive conversation with Sharmila Chand, he talks more about himself and his work:
How do you define yourself?
I like to view myself as an artist in food production with a scientific bent of mind.
What is your philosophy of cooking?
Food has to be honest and non-pretentious.
Had you not been doing this then what?
I’m a Science and tech enthusiast. I would’ve loved to be a computer engineer or probably an engineer designing speakers and AV equipment!
What is your source of inspiration?
For flavours and textures, I draw inspiration from regional and home style cooking, both locally and internationally. For the visual aesthetics of my food I derive inspiration from nature and even other art forms like painting.
What has been the most rewarding moment in your career?
Nothing is more rewarding for me than to witness sense of satisfaction and happiness on someone’s face after eating my food. And I’m lucky to be in a profession that such moments keep coming everyday!
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