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!
Denne historien er fra August-September 2019-utgaven av Food & Beverage Business Review.
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Denne historien er fra August-September 2019-utgaven av Food & Beverage Business Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
Newest Beer Chugging Spot KLING Brewery
Guzzle down the stress of a long workday with exceptionally crafted beers soon to be launched at Bengaluru's newest offering - KLING Brewery.
Caffe Allora Expands Presence
Caffe Allora unveils its latest venture with the grand opening of its sixth outlet at Phoenix Mall of Asia, Bangalore.
"No matter how many goals you have achieved, one should also set their sights on a better, higher one"
Hemant Yadav, Head - F&B Operations, Kylin Experience
Summer Menu Fiesta At Vietnom! - Saket DLF Avenue, New Delhi
Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
For Our Plates and Palates
Nowadays, we keep on hearing about power food or health food, though I doubt whether many who use these smart jargons have a clear idea about what can quantify as power food or health food. Power foods contain some magical nutrients, which have made them the hot new superstars on the health horizon.
Cool Mocktails are Hot!
They are colourful, they are fruity, they are sweet, they can be tangy, and overall, they are extremely refreshing, especially in a tiring scorching summer day.
Melon - Versatile to Beat the Heat
Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
Summer Menu Fiesta
Whether you are in a mood to have a bountiful of fresh summer W produce or a fusion of Mexican Indian delights, or a fresh take on summer coolers, there is something for every palate in chefs' well-curated summer menus.
