Millennials are looking for food that goes back to the roots

The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.

Please take us through your culinary journey so far, the major milestones accomplished along the way and how they have shaped and influenced your career?

My journey of becoming a chef was no lesser than a roller-coaster ride. But I enjoyed every bit of it even though most people don’t like it. Throughout this journey, I have had experiences that has made be sensible and responsible towards cooking and has taught me some life lessons. Every single person has made a mark in my life – be it teachers, trainers or customers.

What kind of a food person are you? What do you think are your key strengths as a chef?

I am into experimenting and curating different cuisines. The love for curating has encouraged me to learn and upgrade my skills through different levels of courses conducted in the food industry. As a chef, my key strength is the desire to serve hygienic and flavorful food to my customers.

How would you articulate the role of a modern-day chef?