A Word With Chef Suvashish Mukherjee, Jr. Sous Chef, ‘Cidade de Goa’

Presently working at “Cidade de Goa” as a Junior Sous Chef (Indian & Banquet), Chef Suvashish Mukherjee shares his sound knowledge of food and menu planning with Hospibuz in an exclusive dialogue.

HospiBuz:  Every successful person always has an inspiring story behind him/her. What drove you towards being a Chef and about your epicurean journey?

Chef Suvashish Mukherjee: Basically I am very foodie and from my childhood I’m passionate about cooking. In the year 1992 there was a cookery show came in Star plus Yan Can Cook by Chef Yan. The tag line was If Yan can Cook then why can’t you? I was in school that time. That was the most inspiring thing for me to be a chef.

HospiBuz:  When you’re designing a complete meal, what factors do you take into account? How do you achieve harmony/balance.

Chef Suvashish Mukherjee: a) Theme of the event.

b) Cuisine related to the event or theme

c) Colour Combination of the dishes

d) Preparation Method of the different dishes

e) Parity with vegetable and non-vegetarian dishes

f) As per the given structure of the menu there should be some live counters in main course as well as in desserts to delight the guest

HospiBuz:  What is one cuisine do you find the most exciting and why?

Chef Suvashish Mukherjee:  Indian Cuisine I found most exciting Cuisine as it is the blend of different rich flavours & spices. Basically it’s an endless cuisine, anybody can learn throughout his/ her entire life.

HospiBuz: What is the secret behind the great food that leaves an unforgettable taste and experience amongst your guests?

Chef Suvashish Mukherjee:  a) Taken Right order from the guest

b) Deliver the same thing to the kitchen

c) Cook the food by your heart

d) Standard recipe

e) Close monitoring on the same

f) Timely delivering

g) Dish presentation which gives the eye appeal

HospiBuz: Suppose you’re stranded on a desert island. What five foods would you want with you? What would you make?

Chef Suvashish Mukherjee:  a) Water

b) Fruits (Which Contains more water)

c) Nuts

d) Berries

e) Raw edible vegetables (Carrot, Tomato, Cucumber etc)

HospiBuz: What would be some quick tips you would like to give to our aspiring young chefs who dream of entering into global market for becoming chefs.

Chef Suvashish Mukherjee:  a) Be professional

b) Job Knowledge (Theory as well as practical)

c) Innovative thinking

d) Passionate about cooking

e) Never give up attitude with positive thinking

f) Never say No

HospiBuz: HospiBuz has been covering a numerous of Chefs from all around the world, discovering their unique identity and skills. Few words you would like to say about Hospibuz for our mission to uncover every aspect of Hospitality sector?

Chef Suvashish Mukherjee: Very Positive step taken towards the culinary world, as well as very inspiring to the upcoming young chefs in India and globe.

I would like to thank the entire Hospibuzz team for taking a great step towards the hospitality world. 

Thank you for your precious time !!

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