Fine Dining Indian Food Magazine April Issue 2 | Page 7

#FINEDININGINDIAN
STAR CHEF
PAGE  7
Quail marinated
in Chettinad spices 
Q. Anything you would say to the future generation?
What you read and how you keep updated. How
you get new ideas?
 Work hard, stay focussed, believe in yourself and truly
love what you do. There is a process and a journey one Innovation and creation is what contributes to life.
has to go through. Keep an eye on your goal but at the Whether you are a chef or from any other
same time, don't deny the journey. Take everything as a profession. IF you stop learning and you think you
part of growing up.  There will be many ups and downs know it all then that would be the end of it. I read a
and many failures and some success. Embrace all of lot, watches documentary. All kinds coming my
them. Running straight after success will leave you with way.
nothing. Go through the grind. To achieve gold, you
have to go through the fire. There are no shortcuts in
 Q. Any pep talk for Indian chefs who dream big?
life. Slow and steady wins the race. 
 Patience, perseverance, passion, productivity and
 Q. With your family, how do you manage your time?  approach. 
 One has to. It’s all about priorities. If you Q.  Fun question - as a Famous Indian chef, who do
value something, then you will make time for it. you pick in your brigade? Including yourself to run
rest for a day. Choose Kitchen porter, apprentice,
 Q. From where do you draw motivation and inspiration?
commis, chef de partie, sous chef, head chef, exe
chef? (Seems he cleverly avoided this one...)
 From everything. You should always have the intention
of seeking inspiration. If one has that, you will see  Most times I am a bit of a loner but friendly. I find
inspiration in everything. And you will know what I time to rest with my family and my team, my
mean. Nature, colours, seasons, animals, people, music.  
pictures, art, music. Everything.