A professional chef and a Culinary expert with 14+ years of experience in the Hospitality industry
Participated in :
masterchef the professional semifinalist uk2019
roux scholarship finalist 2012 , semifinalist 2010-2013
Alexpolizzi chefs on trial 2015 Driving forces of my menus comes from depth of
experience that I have gained in working in fine dining Indian and French kitchens
Still remember
my earlier days, started working as management trainee in Marriott’s hotel in
Mumbai as I got graduated from ihm Aurangabad. My first day in kitchen was very tough as I
have to peel and chop 100kg of onion alone standing in one corner of the Indian banqueting
kitchen, from that point onwards I new that its not going to be a easy road ahead and I need
to work very hard to understand skill of very basic of Indian cuisine . The very first section which I was deputed to do was handling of three charcoal tandoors
with chef called Rehman in fine dining Indian restaurant where I was working as
management trainee. He gave me some tough days in training of that section but taught be
the real in-depth knowledge of handling of tandoor, breads, kebabs and how to work in plan
and organize way in very pressure situations. In this way I learnt different sections in Indian cusine and same thing happened when I
started working in uk at start in gastro pub in guernsey and then turning my focus to work in
French restaurant in central London where I gained bags of knowledge of classic French
cuisine. Working in French kitchen showed me the way of how to present the food in modern way on
plate, which will be more appealing to eyes, that’s where I picked up all the French cooking
techniques and how to play around with it . After working in French kitchen for more than 8 years I started picking up things of how to
combine spices, French techniques, tandoor kebabs, curries in more modern way by having
a very fine balance of both cusine of world
And that’s where I came up with idea to do cookery book with name Mask………
