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'Location decides food'

An interaction with Abhishek Basu, Executive Chef, The Park, New Delhi.

By Deputy Features Editor
'Location decides food'

While speaking to Restaurant India, Chef Basu says how formal training for chefs is pre-requisite to hone skill and also shares insights on Italian cuisines.

Learn the skill

Professional chefs need a lot of training and experience to balance menus or even manage costs in the kitchen. Menu planning, cost management, kitchen planning are all topics that we cover while being trained to work in professional kitchens. And it is extremely important to have some training before you enter the kitchen of a restaurant.

Menu execution

Location and clientele play a pivotal role in deciding the kind of food that a restaurant is going to serve. Creativity depends on the chefs as most of the chefs like to play around with ingredients to come up with some unique and signature dishes. I execute the menu taking in consideration of the type of cuisines which I am going to serve to my guest.

Unique Italian food

Italian and Indian foods have a very unique and distinguished history when it comes to the culinary map of the world. Both are known for their strong aromas and have an immediate connect with gastronomes across the world with the very first bite. However, Italian food is less spicy than that of Indian food.

Cost effective quality food

I personally think that today people have misunderstood the concept of controlling cost. As controlling cost does not mean restaurants cutting down on quality-rather it indicates reducing wastage and actually managing what is going into the wastage bin. Once we are able to do that I am sure cost will automatically fall in place. It is beyond doubt that as a chef our endeavour is to give the best quality to our guests.

Successful traits of a chef

Creativity, passion for food, team player, and who handles pressure swiftly can become a successful chef in the restaurant industry.

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