A conversation with Chef Ashutosh

HospiBuz:- Chef, please tell us what inspired you to enter the culinary world?

Chef Ashutosh:- Being a chef what inspires me most is to work with food and creativity as well as the environment with intense workflow.

 

 

HospiBuz:- You have worked with Brand Hotels. Please tell us how the menu is designed for the morning breakfast and how do you avoid the food wastage?

Chef Ashutosh:- The breakfast menu is standardized in classic authentic food, in which we serve continental, Indian, and south Indian food. We manage not to waste the food by preparing a flow chart on what all is required and in what quantity.

 

HospiBuz:- Chef, please give us some insights on the training which is given in the hotels?

Chef Ashutosh:- We train the junior chefs in a proper way. Complete training is given starting from chopping to cooking to cleaning the counter. We teach them how to handle emergencies and unforeseen challenges.

 

HospiBuz:- What is the first thing that you do when you enter a kitchen?

Chef Ashutosh:- I sanitize my hands

 

 

 

HospiBuz:- Beer or Wine? 

Chef Ashutosh:- Wine

 

 

 

Read also:-        

“The smile of my guest is everything for me”- Chef Vaibhav Bhargav

Wisdom Diary of Chef Parampreet Singh

“My Grandmother was a craftsman in cooking”- Chef Apar Chatterjee

 

 

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