{"id":1275,"date":"2017-08-24T08:58:10","date_gmt":"2017-08-24T08:58:10","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-30T00:00:00","slug":"chefs-create-memories-that-leave-an-indelible-mark-in-your-heart","status":"publish","type":"post","link":"http:\/\/thechefsarena.com\/?p=1275","title":{"rendered":"Chefs create memories that leave an indelible mark in your heart"},"content":{"rendered":"
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Profile :<\/strong><\/span><\/div>\n
Abhishek Basu is the Executive Chef at The Park, New Delhi, a contemporary boutique hotel and a member of The Park Hotels’ Indian collection of luxury boutique hotels. Worked with The Park Hotels at various destinations, Abhishek has spent quality time training and cooking as pre and post opening member of Chennai unit, pre opening chef for The Park Kochi and currently posted as Executive Chef for The Park New Delhi. Extensive training for the last decade with renowned chefs like Antonio Carluccio – father of Italian gastronomy, Willi, Antoun Milaud, John Nocita, Andrea Sposini, Rajesh Radhakrishnan, Sabrina Mancin, Abhishek has able to build his European cooking skills and has always been a avid leaner of the Indian culinary art. He has extensively traveled through Italy to enhance his gastronomical forte in Italian cooking. Has been actively involved with award winning restaurants like 601, Aqua and Lotus all at The Park and  which has also received accolades from The Miele Guide Singapore. <\/span><\/div>\n<\/div>\n
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What motivated you to pursue your career as a chef?<\/strong><\/span>
Abhishek Basu:<\/span> My mother tells me that when I was 2.5 to 3 years of age, I fought with her in the market because I wanted the ”pethaku”. Pressure cooker in toddler language! I howled till I got it… I guess cooking was on my mind since then…<\/span>
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How important do you think is the Art of Food presentation in having a recall value for the customers? Please elaborate.<\/span><\/strong><\/span>
AB:<\/span> Food presentations are essential in a hotel set up or at a gathering at home. Food well presented has great visual appeal. However, I must say that at times we do get very excited and over do the same, which kills the dish. So we need to be careful. <\/span>
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Customers appetite for visually appealing food has been gaining prominence. Do you believe that chefs today are winning their customers by better presentation? Your views.<\/strong><\/span> <\/span>
AB:<\/span> A beautiful presentation will always leave you drooling but the foundation of any cuisine is taste and flavour to create food memories and moments.<\/span>
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What are your views about the changing scenario in the culinary field? What are the new age trends which the Chefs follow to promote their restaurant?<\/span><\/strong>
AB:<\/span> Earthly friendly menus are catching up and our restaurant FIRE has introduced a beautifully curated menu of seasonal ingredients. Working with farmers, certified suppliers to know the ‘source’ has become our focus. Many chefs are taking this route. <\/span>
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Over the years fusion food has gained momentum and has been seen occupying a prominent place in Indian menus. Is India losing its authentic flavours to this momentum? Do you think that the soul of regional cuisine is getting lost due to fusion food?<\/span><\/strong><\/span>
AB:<\/span> No I don’t think so at all. Regional food is being highlighted and Indian ingredients celebrated like we do at The Park. Since FIRE’s first menu we have celebrated the diversity of India – through authentic recipes from across the country, seeking out forgotten ingredients and flavours. Our effort has been to present Indian food in a contemporary style – to reflect the way we in India eat now. Our menu is over 50% organic, even as we transition to a 100% earth-friendly version. Choosing the best of Indian ingredients from a growing list of suppliers and artisans who practice sustainable techniques to offer environmentally conscious foods.<\/span>
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Wine in India has been gaining popularity. What are your views on pairing wines wth Indian food? <\/span><\/strong><\/span>
AB:<\/span> It goes brilliantly.  A  good sommelier  can  pair them right to bring out the aromatic bursts and flavours of our Indian spices.<\/span>
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What is the role of a chef in promoting the food and beverage aspects of a restaurant? Please elaborate.<\/span><\/strong><\/span>
AB:<\/span> A chef is the brand ambassador of his restaurant.  It’s just not only a chef’s cooking skills that count but a mix of creativity, talent and a lot of training to the kitchen and the restaurant team.  Being a successful chef  with a flamboyant brand like ours no longer means just spending several hours in the kitchen, staying at the hot stove but commandeering a brigade that knows their food, creating memories that are beyond fleeting experiences with food, but one that leaves an indelible mark in your heart!<\/span>
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Chefs have been gaining popularity in the Indian context. Do you think that Chefs of today have got the recognition that they deserve? <\/span><\/strong><\/span>
AB:<\/span> Like any other artist, you are known by your work and of course,  your brand that believes in you. Keep working hard and you will receive what you deserve!<\/span>
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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?<\/span><\/strong><\/span>
AB:<\/span> Great things happening everyday in the culinary world and the virtual world makes it easier to be aware, to learn and experiment. Do continue sharing your work! One must be always be open to learn and explore.<\/span><\/div>\n

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