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.
この記事は foodService India の January-February 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は foodService India の January-February 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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A bar that does not burn a hole in your pocket
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