CHEF SARFARAZ AHMED Tresind | Mumbai Article by Sana Qureshi How did you become a chef and why? I have grown up under guidance of one of the well-known Indian chef who is very close to our family. That created interest in me to follow his path of success since childhood. What message do you want to give younger chefs out there ? This is a tough industry to survive and achieve success so have your focus on “LEARN” rather “EARN” rest everything will automatically follow. How can you explain your style of cooking? Anything that makes you and your guests happy. What are your most memorable achievement in your professional life? why was it important for you? There are many small and big achievements but most memorable could be my selection in The Leela Hotels management trainee program. #FINEDININGINDIAN | 12 Do classic or modern dishes stand ahead of time? why according to you? These are two sides of a same coin. Without classic there is no modern. Classic should always remain as it is and one should not play with grandmother’s recipe but can get inspiration to create something new with different style and inspiration.This is the time to welcome new inspirational dishes with traditional flavours and that makes modern dishes ahead of time. September 2019
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