My ultimate goal is to put Indian food on a pedestal that no cuisine has ever been on before – make it number one in the world

Having been conferred with the prestigious Government of India recognition, does Padma Shri Chef Sanjeev Kapoor feel that his responsibility towards the society as a chef has increased? Anything specific that comes to mind?

Sanjeev Kapoor: My ultimate goal is to put Indian food on a pedestal that no cuisine has ever been on before – make it number one in the world. I am already involved with a number of initiatives with the government – that are close to my heart. Receiving the honour of the Padma Shri just motivates me to strive harder and give back to the community that has showered me with so much love and respect.

How does Chef Sanjeev Kapoor carry his celebrity status?

SK: I definitely enjoy the recognition, but have always made sure that it doesn’t get to my head. I just keep on doing my bit, and the rest follows.

Along with increased recognition for chefs, there has also been an increase in the number of chefs who prefer to be called a celebrity. Do you think that the term celebrity is being used too commonly among chefs?

SK: In these digital times almost everybody is a public figure. There are so many social platforms where one can showcase their talent, make a connection with an audience and build a fan base. So being a celebrity is not really hard these days. In the end it is the audience which makes a celebrity – if you manage to click with them and make a place in their hearts and minds through your food – the title is well deserved. Being a celebrity chef is hard work.

During your initial days at Centaur Hotel in Mumbai – at a time when Chefs were always seen in the back of the house area (inside the kitchen), you were among the first chefs to come out of the kitchen and into the public domain. Over the last two decades, Chefs today are stepping out of the kitchen and are considered to be one of the best brand ambassadors for the promotion of F&B business. Do you believe that chefs today are beginning to get the recognition which was long overdue? Please share your thoughts on the journey.

SK: Yes, and it is about time. I’ve seen a sea change since the time I started way back in 1984. It was in the beginning of my career when I thought it would be a good idea to interact with the guests at the property I worked at, to understand their food preferences and needs. As I walked towards the reception I was stopped by the general manager of the hotel and curtly told that chefs belonged in the kitchen and shouldn’t be seen in the lobby, implying that the chef’s uniform was not fit to be seen in public places. This incident left me feeling perplexed and hurt. I recently remembered it on one day – 26 August, 2015 when I was standing in the grandest hall of the Rashtrapati Bhavan amongst several dignitaries as a specially invited guest at a dinner hosted for the President of Seychelles including the President and Prime Minister of our country. I have always believed that being a chef requires more than just being able to cook good food. It requires plenty of patience, hard work, creativity, passion and intelligence. Food is art and the artist should get recognition for it. Chefs these days are willing to push the boundaries of food and take risks. This is one of the reasons why the ‘chef entrepreneur’ concept is working so well.

What are the latest trends inspiring you these days?

SK: There are a lot of exciting things happening in food right now but I love the farm to table concept the most. It helps you eat fresh and stay healthy while doing your bit to support local farmers and industries. It is a concept that should really pick up in India because we have such brilliant produce and it’s time we start appreciating it.

What aspects one must keep in mind when stepping into the shoes of an entrepreneur? What are the risks involved for a chef when taking the step towards being an entrepreneur? Being a chef, are there any advantages?

SK: Entrepreneurship is something you have or don’t – it is not necessary that a great chef can be a good entrepreneur. You need be at the right place at the right time, take risks and most importantly have the capability to understand the business aspects of food. I have always had a keen sense of business and I had an early mover advantage.

Through your illustrious career, which is the one moment which you would cherish for your life?

SK: There are too many moments that I cherish and are close to my heart – picking one particular moment will dull the sparkle from the others. However, right now it is the memories of having been conferred with the prestigious Padma Shri Award that brings a smile to my face.

Is there anything in your professional career which you would want to change?

SK: Not a thing. I might have taken a decision or two that may not have been the best – but they are what made who I am today. I have absolutely no regrets.

People look up to you for your next move. What is next?

SK: Well there is a lot happening on the restaurant and book front and there are a couple of initiatives that I am working on with the government. Also, have some other things up my sleeve which you will just have to wait and watch. Surprises are great, aren’t they?

What did you like best and least about the education experience you had during your initial learning days at catering Institute? What changes do you think are needed in the current system that prevails?

SK: Like for everybody else I will always treasure my college days and the time I spent at IHM, PUSA. Between the time I was in college and today, the industry has come a long way. The food industry in India is booming and we need to nurture more talent and hone the skills of the millions out there who have an aptitude for this field. There has been a dearth of good culinary institutes in India that is an exclusive place for grooming chefs. I have put in a humble effort by partnering with Symbiosis to form The Symbiosis Culinary Arts College where every aspect of food will be taught, from cooking to using food based on seasonality to food journalism to food photography to molecular gastronomy to food research. Best faculty, stringent admission process and top end placements would be the highlights of this unique college.