Something I had written a long time ago, while I was at Hindustan Times: An article on the chef community in Mumbai. Thought I’d share it with you guys 🙂
A flourish of a wok, a swivel in the right direction, a drizzle, and voila! The mundane transforms into the extraordinary on a charmed platter. Few things can put a smile on your face like a well-cooked meal.
And that skill starts early. Says chef Malkhani, head of operations at Purple Rain restaurant in Sobo Central in Mumbai, “As a child, the kitchen was my playground, and mother didn’t stop me. That allowed me to experiment and hone my interest in cooking.”
While Ananda Solomon, Executive Chef at the Taj President, Mumbai says, “I learned the art of slow cooking from my mother.”
For others like Aniruddha Roy, Executive Chef at the Taj Lands End, Mumbai, it was a matter of chance. “I got into the hospitality industry because I could not get into engineering. While I was at service in a restaurant, I would often go into the kitchen and find that, despite the working conditions, the people were happier. That was because cooking gave them a sense of accomplishment and satisfaction. That’s when I decided I wanted to train and work in the kitchen.”
According to Chef Roy, the job is both fun and fulfilling. “ You are constantly in a race against time. It is like working backstage before the curtains open up. It is also challenging, because you are only worth what you made ten minutes ago,” he declares.
Being a chef satisfies the very human need to feed people as well. “ You make food so that it can be consumed, and add value to people’s life and happiness to their life,” points out Chef Solomon….
You can read the rest at: http://www.hindustantimes.com/News-Feed/mumbai/Feeding-a-need/Article1-483451.aspx