Tell us about the culinary styles that have influenced your career?
I have been influenced by my upbringing at the hands of my grandparents in the countryside. My grandfather was a butcher. At a young age, my grandparents taught me to love and eat the beautiful things in nature. I would go for walks with my grandparents in the woods and they would make me discover everything that surrounded us and could be explored by the countryside. They were simple folk and loved nature and the good and local produce it generated.
So, from an early age, I was influenced by my grandparents’ style of cooking and the aromas they lovingly conjured up. In addition to my grandparents’ influence, my travels have also influenced my approach to cuisine. I bring back some idea or the other from my trips to all the places I visit, and I try to integrate those ideas into my style of cooking. This has helped expand my knowledge as a cook and has made me a better chef. Most importantly, my motto is to respect the ingredients and sublimate them in the cooking process.
How would you describe your approach to cooking and the foodservice business?
As I said earlier, I respect the produce and its flavours. When you taste any of my dishes, you should be able to recognise all the different flavours with your eyes closed. I am also appreciative of the efforts that the foodservice business has made in the past couple of years largely propelled by the expanding reach of the Internet and changes in people’s food habits.
Which are your signature recipes and favourite cuisines?
This story is from the January-February-2020 edition of foodService India.
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This story is from the January-February-2020 edition of foodService India.
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