How do you develop your team, what responsibilities and freedom do you give your subordinates? I give personal training to the team and educate them prior for a month or two. I teach them to focus on the visual aspect with taste followed by service. I let the team innovate different dishes which is a part of experimentation and boosts their morale What message do you want to give younger chefs out there ? I quite like the zeal in young chefs out there trying to experiment with all the local food. We do need young chefs like them who will make Indian food more popular. It’s indeed a learning from them too How do you keep up to date with the constantly evolving world's culinary scene? Everyone has its own style of cooking and we should not get diluted in it thereby adhering to the authenticity of the product that we have always been known for One of your worst food critic or comment you received and how did you deal with it? One of the worst comment that I got was when the critic thought that the clove in the curry was a fly. I tried explaining to him and instead of taking it negatively I visually showed it to him to make him realise the right thing. There has been other such instances too but guest is God and if he/she isn’t satisfied, I apologize, seek for their recommendation and work on it to make them happy. What would you like to do more for a chef support system in helping each other in achieving success? Cross promotion, etc. The more you give an extra hand to the chefs they would appreciate it and its always better to work together removing the negativity in the system if any. We need to give our back to each other and elevate together #FINEDININGINDIAN | 18 JUNE 2019
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