Chef Manish Uniyal, Head Chef at Hyatt Centric, Bangalore, speaks to FoodService India about the impact of social and digital media on the food business and the ways of leveraging technology to reach out to the customers.
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 my great team ethic along with a passion for excellence. I compare my work to that of an orchestra conductor who is a pro at playing various instruments. But standing on a rostrum with a baton, he is able to put his thoughts and compositions in one single piece of art.
Who have been your career mentors and which chefs do you admire most and why? I would like to name two of the chefs under whom I trained and honed my skills. Early on in my career, chef Vijay Nagpal influenced me in a big way in shaping my views about the importance of keeping close to the basics and laying emphasis on taste, technique, and presentation while creating menus. Later on, during my days as a sous chef at Hyatt Regency Mumbai, chef Deepak Bhatia encouraged me to develop an unhindered approach to carving out my own style of cooking.
Which are your signature recipes and favorite cuisines? How do you define your cuisines? Carpetbaggers is a humble working class dish, but it lends itself to many possibilities of combinations, which when worked well, instantly turns it into a gourmet food. As for my favorite cuisine, I would say Mediterranean! It is one of the healthiest and I love using olive oil, fresh veggies herbs, whole grains, light meats, fish and cheeses. It’s really amazing how a single region can bind various cultures and countries into one single distinct cooking style.
Bu hikaye foodService India dergisinin January-February 2019 sayısından alınmıştır.
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Bu hikaye foodService India dergisinin January-February 2019 sayısından alınmıştır.
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