New Delhi, December 27, 2016: An assembly of delicacies from around the world put together by the Maestro who has been around the globe and shared the knife with some of the best names associated with culinary art.
Sanjay Chowdhury’s diverse experience of over three decades together with world’s best produce and intricate presentations result in an unparallel dining experience where contemporary global cuisine reflects a fine balance of skill & art.
Chef’s association with Taj group of hotels, Hilton worldwide, Carnival cruise lines and Three Michelin stars Georges Blanc took him at the depth of ingenious ocean where he earned the exposure to the best of culinary repertoire.
Please take us through your culinary journey so far, the major milestones accomplished along the way and how they have hsaped and influenced your career
I have completed 30 years I the Industry. I passed from IHMC&N Pusa and joined Taj Palace hotel New Delhi as budding chef. I continued to work with Taj Group of Hotels for eleven years. I have worked with Hilton Worldwide at Dubai for two years, Carnival Cruise Lines in US for twelve years. I was also cross trained at three Michelin star Georges Blanc in Vonnas, France. Currently as GM and Director Dining Experience I am responsible for day to day operations of the 45000 sqft Gourmet Hub which houses CookHouse, Global fine dine, BrewHouse, a club lounge and two levels of Event and Luxury Banquet spaces called the Celebrations with 300 pax individually.
On the way I have won several medals at various culinary completions both at national and international levels.
What do you think are your key strengths and weakenesses as a chef?
Spiritual, passionate, disciplined, can’t accept anything less than perfect, very sensitive, family oriented.
Weakness- stubborn, pushy, temperamental, demanding
How would you articulate the role of a modern-day chef? In your opinion, which are the hallmarks of a top-drawer professional chef?
Modern chef has to be able to think out of the box. His role is not just in the kitchen but he has to be able to sell his product. He should stay updated, creative and outgoing and be a team leader. Chef alone can’t work, he hast to be a trainer and a role model for his team to get his product as per his expectations.
What is the one thing that is going to change the way food will be promoted in future?
Updated cooking techniques, Innovative cooking gadgets
Does India have enough good quality, trained and qualified chefs to meet the new emerging demands in foodservice industry?
There is ample amount of talent and with proper direction they all are potential Master Chefs.
Which particular cuisines you focus on and how have you seen it evolve over the years?
Though I specialize in European- especially French and Italian I have tried to learn global cuisines and expand my horizons. Born in this country, Indian flavors run in my blood. As people are well travelled these days, they also have a great amount of exposure to the food, thus their expectations are also wide and varied.
How do you see the potential of Indian regional cuisines and which ones do you think have a great future?
Regional Cuisines in India is like an ocean and its depth is yet to be scaled. Every nook and corner of India has something that is so interesting that you just wonder why did I not taste or see this yet? For example Telicherry peppers from Niligiri Mountains in south India. I bought it from a grocery store in US while many in India do not know about it outside that region. So are many ingredients like Kasundi Mustard, Gaundoraj Lime, Our own version of Cahkotra from Pomelo family and the list is endless.
Can you offer us examples of some innovative F&B ideas that you have implemented in the past year and/or have plans to implement in 2016?
I have changed the presentations of food. One eats with his eyes before he eats actually. I have also been using a lot of micro greens not only with European food but also with Oriental and Indian food. Many micro shoots are being home grown at our farms. Why should Indian food be garnished with Coriander only? Options are endless. I also emphasize on healthy eating. I have brought our cooking oil consumption to less than 50% by cutting down on the oils in all our recipes. No one appreciates oil running around the main food on the plate. Many years back I did a show called “Rasoi Show” on Sony Television for healthy cooking. Not many people had awareness then of healthy cooking.
How do you think this year will pan out for the foodservice business? What can one expect from the food scene in the country going ahead?
Due to their exposure to the world, guests are very demanding these days. They know and they compare. F&B Market is growing at a very high pace. So is food serving outlets increasing. Restaurant hubs are mushrooming everywhere. But the fittest will survive. Guest will only come back if you offer wholesome experience with best food, service and ambience. One needs to standout and think out of the box.
How do you envisage the evolving role of chefs in a changing food scenario?
Chefs now stand tall and shining in the epicenter of the F&B operations. More and more restaurants in India are now exposing and cashing on their Chef’s popularity. Chefs are walking out of closets now. At CookHouse of World Art Dining we have three live and interactive kitchens where the guests talk to the chefs and get their orders customized. It was outside India earlier where the restaurant would run with Chef’s name. People in India now travel to eat at their favorite Chef’s restaurant. Guests now like to interact directly with the chefs while placing their orders.
What are your observations about the evolution and developments in fine dining, smart/casusal dining and QSRs in India?
Those who look for classier food and service with quality time, they will continue to go to fine dines.
Since India is all about outing with families casual dining too has a great potential where the families join, wine and dine and have good time.
QSRs will grow at a very fast pace as it is a symbol of change in our society where youth want to grab something quickly and they do not require much service due to time constraints. These are also pocket friendly options for them.
Any opinion as to why, despite Indian food being popular in many countries, no Indian QSR has been able to go beyond twenty or so restaurants whereas foreign QSRs spawn thousands of outlets all over the world?
Indian delicacies are making its entry into the global market now. China entered many years before we thought we should go global. There is a lot of potential and there is no doubt that Indian QSRs will be as popular as any other in coming times. Chefs will continue to develop such recipes.
What new developments and trends would you like to highlight regarding your professional line of business?
Chef today is expected to be tech savvy, He should have good knowledge of all IT gadgets and Social Media to remain updated. I used to buy very expensive cookbooks when I entered the industry, now all the info is available at your fingertip. Technology has made it s easy. My books are lying there and waiting for me to hold them again!!!!
What are the challenges of working as a top chef and how do you keep ahead of the curve? What are the challenges you foresee for chefs in times to come?
Chefs are now playing with the flavors, textures, tastes and presentations. They are also good salesmen for themselves. They know the market trends and they are very competitive, which is healthy. It gives them food for thought to innovate. I was lucky enough to have worked with Three Michelin Star Chef Georges Blanc at his restaurant in France. I also got to go around the world for 14 years to see their local ingredients and cooking techniques. Chefs should now be open to travel far and wide and reinvent themselves.
How do you ensure upgradation of skills, training and technology?
Constant and ongoing ‘on the job’ training is the key. Learn while u earn. It does not stop in our industry till the last day. If you are a chef then you need to have a mind that’s grasping, critical and perfection seeker. If that’s missing then you are in wrong business. Keep yourself updated in all forms, be it anything.
What do you consider your proudest accomplishment in your career so far?
I have cooked few times for my spiritual Guru, Nirankari Babaji and Satguru Mataji in their kitchen. Those are some of the most cherished moments to cook for someone who have travelled far and wide all their life and have seen the best on their plates. Besides that I have been lucky to have cooked for Heads of several states including US, UK, Pakistan, Russia, Myanmar, Bangladesh and few more. I also got to cook at PM house in New Delhi several times for visiting dignitaries and heads of the states at the time Mr. Vajpayee was our PM.
This is a very challenging profession which demands a lot of “you” in every sense. If you chose to be a chef then you are expected to be passionate about it. If that zeal and fire is missing then you are in wrong profession. Working without passion for an aspiring chef would mean like a lemon without zest. So if you are not scared of knife and sweat and see food and flavors in everything around you, welcome to my world of culinary art in dining!!!
World Art Dining
World Art Dining, the latest connoisseur of excellent food, abodes 45000 sqft of the Main Club Road, Punjabi Bagh. Escalating across four floors, World Art Dining presents three remarkable dining options – Cook House, Brew House and Celebrations Banquet, all aiming to provide an unforgettable experience to the customers.
Cook House, with it’s universal cuisine, a diverse Alakarte option along with an exquisite buffet for Rs999.0 promises a delightful experience to the customers. The lively and pleasant ambience provides a breath of fresh air and a very soothing experience.It has three interactive kitchens, which enhances the enchanting experience of the customers.
BrewHouse, which has already made its name with the exceptional celebrity performances it hosts each weekend, like Malkit Singh, AmmyVirk, Guru Randhawa, RanjeetBawa, RamyaIyer, Dilbagh Singh and many more has introduced several pocket friendly combosstarting at Rs 699.00 including food, drinks and sheesha which is gaining immense popularity amongst the youth.BrewHouse is also jam packedwith spectacular Musical shows for the entire month of July.
The Celebrations spread across two levels at WAD are dedicated to flamboyant Banqueting and Events.The plush ambience of the banquets contributes enormously to creating everlasting memories for the people. It is the perfect venue for Weddings, Anniversary, Pre-wedding functions, Birthday bash, Sangeet ceremony and many more. The Chef curates the menu with the guests for each occasion. Every event has its own requirements and thus each occasion needs to be discussed independently.
In accordance with the vivacious Punjabi food festival, WAD will also serve innovatively crafted mithais like, like-besan nutty laddoo/chocolate gulabjamun/blueberry chenna toast/ananas milk cake/chocovitaburfi/rasmalai for the month of July.
According to Sanjay Chowdhary, GM and Director Dining Experience, “Punjabi’s are renowned for their extravagant and luxurious food preferences, which continue to persist as their paramount concern. Inspite of innumerable global cuisine varieties, Punjabi food continues to retain it’s importance. Thus we are introducing a food window to popular flavors of Punjab in the month of July. Delicacies like MogewalaKukkad, MakhaniChooza, Bhuna Meat MirchiPudina, Hing, SarsonPaneer, MaahCholey di Daal will be on the special ‘Punjab da Khana’ menu”.
Corporate Comm India(CCI Newswire)
