Abhijeet Thakre – Age – 38, has been in the industry for the past 14 years. An IHM Mumbai alumnus, he holds a Diploma in Hotel Management and Catering Technology since 2001. He has been part of opening teams for three 5 star category hotels and a convention centre. He is essentially a multi cuisine chef, with interests in Italian, Indian and Oriental cuisines and can whip up a mean risotto, pastas and pizzas. He has worked in all corners of India and is a self professed expert on Indian street food and believes that one should live to eat than other wise.
Recently, we had a candid interview with him. Below is the conversation with him
Q: If you were not a chef, what you would have been?
A: A barman or sailor or actor
Q: A dish you think you still need to expert?
A: Too many dishes to list
Q: A dish you like to cook but would never consume?
A: Barbequed Pork Spare ribs – coz i am off red meat
Q: A dish you think you are best at ?
A: Wild Mushroom Risotto
Q: What other quality do you posses?
A: I can mix drinks really really well.
Q: Do you nag your wife / mother cooking?
A: I DON’T DARE…
Q: What bond do you share with your kitchen mates?
A: Cordial, friendly and respect
Q: What all can we see in your fridge?\
A: Lots of green vegetables, bottles of wine, herbs
Q: What food you are craving right now?
A: Chinese ………always
Q: What is your favourite cuisine to cook?
Q: What is your favourite dish on your menu and why?
A: Camembert Cheese Souffle at Orient Express. Easy and difficult to make at the same time.
Q: Tell us about an accomplishment you are proud of in your career?
A: Being Executive Sous Chef at Taj Palace, New Delhi
Q: What do you do to keep yourself updated about new treads?
A: Books, Blogs, Social Media, Friends, Colleagues, Television
Q: How involved are you in the beverage aspect?
A: Drinking??? WHY NOT??? Its always 7 O’clock somewhere in the world.
Q: What is the most exotic dish you ever ate?
A: Beluga Caviar
Q: Who in the food world do you most admire?
A: Chef Willi….
Q: What do you most love about your profession?
Q: What is your speciality and why do you chose it?
A: I don’t have a specialty coz I think specialty has its limitation. I love to dabble in variety of cuisines. I love being the Jack of all trades.
Q: Other than creating good food what are the most important qualities that make a successful chef?
A: Patience, Approachability, Fitness, Good digestion capabilities, Being adventurous
Q: What are your long term goals as a chef?
A: Own a restaurant with a minimal menu made with freshest possible ingredients
By Meghna Arora.