Transplanting Traditional Experiences Into The Modern Foodscape Is How I Work

A highly acclaimed chef with over four decades of excellence in the culinary profession, Manjit Singh Gill works on the foundation of discovery and constant innovation. Passionate about applying the mantras of ancient Indian cuisine to his cooking, he is known for being a great believer in the sustainable philosophy of Indian Vedic knowledge and the concept of slow food. Serving as Corporate Chef, ITC Hotels, Chef Gill is held in the highest esteem by his peers in the industry. While speaking to Nimisha Gautam from Food Service India, he shares his views on the importance of a central concept in the restaurant business and the definition of fine dining.

 

What do you consider the most distinguishing feature of your work as a chef? What do you regard as your best achievements?

Working with iconic restaurant brands, conceptualizing and managing national cuisines while showcasing Indian pride to the world through means of food has been a humbling experience for me as a chef. Amongst the many accolades, what comes to the top of my mind is an overwhelming sense of satisfaction with the tasks I’ve performed each day of my life.

Which culinary styles have influenced your career?

My kitchen is a mystical place. It is my temple. It is where the learnings of the past translate into the future. I don’t create, I discover. Transplanting traditional experiences into the modern foodscape is how I work. I believe in embroidering our core values and beliefs into the food I make.

Who are the chefs you admire the most and why?

There are three experts I look up to and have drawn learnings from. Unfortunately, none of them are a part of this world anymore. They include Paul Bocuse from France, Bill Gallagher from South Africa and Anthony Bourdain of the USA.

Amongst younger professionals who have earned my respect and admiration is Chef Andoni Luis Aduriz of Spain, the founder of Mugaritz restaurant.

How would you describe your approach to cooking and the foodservice business?

Cooking is an experience of creating a tasty, flavourful dish and foodservice is the grand finale of this experience. For me, both cooking and foodservice complement each other in an important manner.

Which are your signature recipes and favourite cuisines?

It is difficult to point one out. Something that may look ordinary to the common eye can rise to the occasion to qualify as a signature recipe depending on who it is cooked for. I believe that cooking is always inspired by the diner.