Fine Dining Indian Food Magazine April Issue 2 | Page 8

#FINEDININGINDIAN
STAR CHEF
E A T A T G A G G A N
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PAGE  8
B A N G K O K
There is no substitute
for hard work.
Q. How do you judge a young chef, and how do you test him/her? 
 Attitude. That's most important. You can teach skills. Attitude
towards learning is important.  
Q. What makes you say "wow" in terms of food? Is there an incident
to mention? Maybe after becoming No.1? (He finds this as a bit of an
irrelevant question...)
Being No. 1 is part of the journey. There were many "wow" moments
to be No. 1. So, I appreciate all those "wow" moments.  
Paturi
sea bass marinated in
Bengali mustard and
wrapped in cider leaf
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