A chef is the show-stopper, he is the chief orchestrator update

Profile : 

Devraj Halder popularly known as Chef Halder started his career with the Mahindra’s way back in 1998. Post opening their 02 flagship properties in Goa and Munnar he moved to New Delhi with The Orchid Hotels the premier Ecotel brand. He kept researching and orchestrated more than 300 food festivals with bench breaking ideas, some way ahead of times. He received accolades and recognitions from guests, media and colleagues. He has always been a mentor and someone who loves doing his work differently. A person who is easy with his style but very assertive in his culinary ethics and implementations. He has always been loved and respected by his industry colleagues. He later went on to work with IHG and is currently General Manager at The Uppal, New Delhi. His recent work was conceptualising and opening of a new age terrace lounge named Bonitos Blu at The Uppal. 

1. What is the role of a chef in ensuring that all celebrations involving the kitchen and service area are well managed? Please elaborate.

A chef is the show-stopper, he is the chief orchestrator, he is the one signing off the beautiful piece of art and harmony of the culinary showcase. However good the décor, table ensemble and the ambience be, the food needs to be fabulous, fresh and well presented. The celebration is remembered by the food rest all just fades away so one can gather the importance of a chef in this context! 

2. Chefs today are stepping out of the kitchen and taking on additional responsibilities. Your thoughts.

It is high time they did so. Food cannot be created without the connect with the diner. Without adequate connect even the best of food remains just a creation of perception. Just like a good diamond needs to be shaped and chiselled, food needs to be crafted around the diner to realize its full potential. More so, clients are widely travelled and have highly developed tastes and needs. Every interaction with the diner is a learning experience. Gone are the days when a chef could stand only on his talent alone. In today’s scenario he needs to improvise, cook-smart and keep learning real fast. This can only happen with strategic and frequent client interaction. You have to know your customers to be successful in today’s dynamic and transient F&B Scenario.  

3. What are your views abut the changing scenario in the culinary field?

Changing scenario is still very modestly placed in its context to change. I think there is a revolution and  it is still just the beginning. You must have noticed that the entire cookie can has been shaken, crumbled and even re-shaped. There is no room for mediocrity. International restaurant chains are vying for every available inch of culinary space, local outlets are re-inventing and refurbishing themselves. Options are galore, price points are dictated by diners and still there is room for the world. It cannot be termed as a change it is a shake-up! 

 4. Chefs have been gaining popularity in the Indian context. Do you think that Chefs of today have got the recognition that they deserve?

Chef’s have gained a lot of popularity but I still feel culinary stardom  is up for the grabs. I still feel chefs are still not improvising at a pace as demanded. There are myriad mind-sets, traditional approach, in-flexibility, perceptions, road-blocks. We need to think ahead of times, we need to be ready to put in quality time and hard work behind sustainable growth in our field. We need to be alert and not overconfident. We need to learn every single day. We need to develop time for research and practice. We need to work towards superior consistency in the culinary space of the future. We need to give value to our work in terms of health, nutrition, affordability, reach, community, hunger, ethical and fair practices. 

 5. Do you think that the current infrastructure available in India for pursuing a career as a chef is adequate? If not, what change do you feel is required?

I think the first step is to love our own cuisines and their heritage. Only then can we appreciate global cuisines. It all starts at our very own back-yard and luckily local cuisines hardly need state-of-the-art infrastructure. I believe in keeping matters simple. A fantabulous infrastructure is generally a fanciful state of mind. 

 6. What according to you is the one thing which aspiring young chefs need to keep in mind to have a successful career as a chef?

There are no short-cuts, there are no detours. Culinary passion  is an unconditional ingredient to make in-roads into this field. Rest is all incidental. 

 7. What message would you like to give to the community of chefs?

Promote local cuisines, promote Indian heritage, work on a spectrum of consistency, chart the Indian culinary landscape before google or wikipedia does, develop a culinary research team, develop investment portals and campaigns to channelize funds and investments to support the research and talent development. Involve the masses, make cuisines reachable to the masses. Develop supply chains work with government agencies to de-control food, processes and related stuff. Voice for healthy crops and their processing. Rise against food adulteration and replacement. Stand for nutrition and health. I think the community can do wonders and we have hardly begun. 

 8. What are the new age trends which the Chefs follow to promote their restaurant? How important according to you is the role of a chef in promoting a restaurant? 

Surgical marketing is a challenging aspect of reaching out to the relevant customers. It is important to get this right and is critical for a restaurants positioning, perceptive image and life-span.

One line answers to the following:

• Favourite food – I love local cuisines

• Favourite restaurant – Any restaurant with sincere and simple food. Right pricing and consistent.

• Most admired chef – Just so many to name.

• Most memorable guest – Guests who take timeout to share their valuable feedback, opinion and still leave you with a spring in your feet to get up and do your stuff even better than before are memorable.

• Favourite holiday destination – Goa

• Favourite movie – Dil Chahta Hai, 03 Idiots, Chak De, so many more..

• Favourite TV Show – Master Chef Australia, Highway OnMy Plate, Nigella Lawson series, etc..

• Favourite book – Eye of the Needle by Ken Folle