{"id":1278,"date":"2018-02-20T06:10:56","date_gmt":"2018-02-20T06:10:56","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-30T00:00:00","slug":"every-chef-must-also-be-an-entrepreneur-if-he-is-to-achieve-commercial-success-for-his-establishment","status":"publish","type":"post","link":"http:\/\/thechefsarena.com\/?p=1278","title":{"rendered":"Every chef must also be an entrepreneur if he is to achieve commercial success for his establishment"},"content":{"rendered":"

Tell us a bit about your journey into hospitality?<\/strong><\/span><\/p>\n

Ashay<\/strong><\/span> Dhopatkar<\/span>:<\/span><\/strong> I used to help my mum through her cooking Classes as a kid and would experiment with recipes featured in Childcraft and other kids’ books. After growing up, I gave up my parents medical aspirations for me and joined a hotel management institute.<\/p>\n

What moved you towards being a hospitality educator and why?<\/strong><\/span><\/p>\n

Neha Lakhani:<\/strong><\/span> I was busy baking when suddenly I got a chance from GD Goenka School as they were looking for Le Cordon Bleu alumni to teach as they were affiliating their school of hospitality with Le Cordon Bleu. And I said yes, why not. That time I had never thought what it meant. Up till my first class, I was so happy being on the other side of the table, that there was never looking back and I realised that sometimes even we don’t know what somethings mean to us unless we dive into it.<\/p>\n

The joy of knowing both sides of the table can’t be explained. I could relate to students as I have been in their spot, I know how they think and at the same time, I wanted to be like my chef trainers and impart knowledge the same way they did to me.<\/p>\n

So it’s was a learning for me also of how to reach the minds of the students as I had a responsibility of their carrier being in my hands and I didn’t want to go wrong.<\/p>\n

What is the ‘Troublesome Duo’ up to?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> Troublesome duo is up to a lot of things. We are working on the opening of several new projects, some are in pipeline and for some, the work has started.<\/p>\n

Ashay:<\/strong><\/span> A lot of things including consultations, pop-ups, events and now working on our own project.<\/p>\n

What aspects must one keep in mind when stepping into the shoes of an entrepreneur?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> One must ensure enough work experience before jumping into shoes of an entrepreneur. A very important point here is that we need to learn to delegate and give responsibility and work as a team. The experience we have gained from our seniors, it is time to apply that.<\/p>\n

Ashay:<\/strong><\/span> Every chef must also be an entrepreneur if he is to achieve commercial success for his establishment. Controlling your food cost while offering a top-notch menu, is a balancing act which one must get right.<\/p>\n

What are the risks involved for a chef when taking the step towards being an entrepreneur? Being a chef, are there any advantages?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> Biggest advantage here is, I would say being a chef, as we know too many details involved which helps a lot. But at the same time, there is a lot of learning from the side of the business.<\/p>\n

Ashay:<\/strong> <\/span>Absolutely. It really helps when the chef and the restaurateur, are one person, as you have better control over both the sides of the coin – the business side and the creative side. Look at any Michelin-star restaurant in the world… most of them are either fully owned or co-owned by chefs.<\/p>\n

There are a number of specialised training institutes which have come up. What role do institutes like these play in shaping the future of the industry?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> Institutes are like primary schools for kids. They give the foundation of food. The way we learn abcdefgh… in our younger age, in a similar way we learn ethics of food management and how to cook.<\/p>\n

Ashay:<\/strong><\/span> I believe that good training at an early age is of immense importance and therefore one must choose it wisely and after being well informed. I also think that there should be a lot of focus on the job training from an early age.<\/p>\n

What are the changes that you think need to be brought about in the current educational system that prevails for culinary enthusiasts?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> I really feel that the current system needs to change, it is outdated. We need to teach students what they want to specialise in. What’s the point of a student going through a 3-year programme to be a chef? Or vice versa for a front of house staff… do they need to learn cooking? Also, so many schools now days are not well equipped – that’s another disadvantage.<\/p>\n

Ashay:<\/strong><\/span> In India, we must support and encourage smaller batches of students with better and higher end infrastructure.<\/p>\n

What would be your advice to aspiring chefs?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> Just stay focused and don’t let failure pull you down. Treat hardship as a routine and let your failures give you the motivation to rise again, and again, and again.<\/p>\n

Ashay:<\/strong><\/span> The key ingredient is always hard work and perseverance. There is no substitute to it.<\/p>\n

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?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> Yes absolutely – it’s sad some people destroy the names of other chefs too. It’s just not required to attach the celebrity status to yourself. Sometimes that fame detaches you from being a chef. It detaches you from your roots of food. It’s personal choice to go on TV and be a star but don’t let that take something away from you. And unless you’re on TV, I don’t think you are a celebrity anyways. A little fame and PR and you start treating yourself like a celebrity? Well then, in that case, you’re just a celebrity to yourself and no one else.<\/p>\n

Ashay:<\/strong><\/span> It takes years to become a chef, gain recognition and then eventually reach the status of what could be termed as a celebrity chef. Celebrity is only the tip of the iceberg, that is usually highlighted and underneath it is years of hard work and toil, which goes unseen! It is that hard work which needs to be highlighted and revered!<\/p>\n

What are the latest trends inspiring you these days?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> Latest trends for me are working with microsponges and plastic chocolate.<\/p>\n

Ashay:<\/strong><\/span> It is the use of fermented products and the efforts taken to grow European vegetables and meat locally in India.<\/p>\n

What is next for you?<\/strong><\/span><\/p>\n

Neha:<\/strong><\/span> I will let time reveal that.<\/p>\n

Ashay:<\/strong><\/span> Sssh! Loads… you shall hear from us soon! Lol!<\/p>\n","protected":false},"excerpt":{"rendered":"

Tell us a bit about your journey into hospitality?<\/strong><\/span><\/p>\n

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