A Word with Master Chef of the Asian Cuisine at Olympic, Ishan Bahukhandi

Chef Ishan Bahukhandi is the first youngest International Indian chef undersigned as the Master Chef of the Asian Cuisine at Olympic & Para-Olympic, 2016 & had catered to & supervised all the dietary requirements of the Indian and Asian Contingent at the Olympic.

Having the early lessons about cooking from his Mother, he began his career around 2013, from the Taj group of hotels, The Lalit Hotel and Leela Kempinski. He is now the Executive Chef in R&D Department at Merino industries Ltd (Vegit Brand) nationally leading brand, making Potato Flakes & Instant Snack Mixes, in the ready to cook market. He is well recognized by the Government of Brazil and was given an opportunity to present Asian Cuisine to President of Brazil Dilma Rousseff, Olympic athlete Usain St Leo Bolt, Sports Minister of India Shri Vijay Goel and Silver medallist PV Sindhu in Olympic Games in 2016.

HospiBuz brings you an exclusive dialogue, straight from the words of Chef Ishan Ballabh Bahukhandi, to know more about how he achieved this landmark at such a young age.

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 Ishan Bahukhandi: “Art of Culinary” influenced me from a very young age from American Culinary Television Show. So, began my career at 18 when I decided to study graduation in Hotel Management. Middle of my graduation I got the opportunity to train for about 6 months in a five star hotel Taj Groups of Hotels! The experience was truly enriching. I obversed taste of food changing every degree of temperature. When I knew that techniques were where I wanted to be part of Epicurean journey of Culinary world .

HospiBuz: The engagement of the undersigned as Head Chef of Asian Cuisine at Olympic, 2016 in association with the Sapore SA International, a Food & Beverage service Company, is for the first time that any such exercise is being undertaken by Indian at the Olympics. How did you achieve this milestone?

Chef Ishan Bahukhandi:  International Olympic Committee ,Celebrity Chef Ana zambelli from Brazil (South America) and Sapore SA International gave opportunity to manage this big international event and introduce special Indian section in Rio2016.They invited me in the last moment before Olympic games. I decided to go there as soon as possible, and do best for our nation as well as it’s was fabulous platform to showcase our Indian culinary in South America. Now I am planning for Tokyo2020!!!

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

Chef Ishan Bahukhandi: According to me whille designing a complete meal a chef need to focus on various factors like Authenticity of food , Balance Diet of nutrients {protein ,carbohydrate ,vitamins and minerals }, Originating from a heritage and culture, Safety when you are cooking high-risk foods and the temperature .When we cook under these factors you get good balanced meal .

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

Chef Ishan Bahukhandi: The most exciting cuisine is Asian cuisine in the world because taste changes in next 100km area with various type of cooking and technique. Asia is a “king of Spices and Flavour” in the world. That is why I found the Asian Cuisine most exciting Cuisine .

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

Chef Ishan Bahukhandi: Cook food with passion, exciting presentation and soul of flavours, it makes for unforgettable taste and experience for the guests.

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

Chef Ishan Bahukhandi: That situation I would like to make a staple food for supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well like Raw edible vegetables, fat,Salt, Spices and fruits.

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

Chef Ishan Bahukhandi: After my selection in Olympic, everyone was worried about me as how I would manage such a big event without Indian staffs. But I believed in my soul and myself that I can do best for my nation and I did it well. So, I would to like say to coming young chefs and guys “Listen voice of yours soul and Hit your target”. Beside it

1. Take time and energy to learn the basics

2. Have passion

3. The best cooks develop their own style

4. Be curious

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 Ishan Bahukhandi: Great!!! Step taken towards into culinary world as well as giving platform to share unique experience to the world. And also thanks to entire Hospibuzz team members .

 Thank you so much for your prestigious time!!

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