Breaking the stereotype of patriarchy- Chef Ali Zafar

HospiBuz: What attracted you to the culinary world?

Chef Ali Zafar:- It all started when I was still in high-school. I used to live in a hostel with friends and since I had to cook my own food, I would always share my dinner with them. One evening, during a casual conversation, my friends started to question me about why I was not joining a culinary school since I was cooking so well according to them. At the time, I was a pure science student, preparing to study Engineering and I even had passed the entrance exam already! However, on that specific day, this conversation made me think again about what I truly wanted to do with my life. I loved cooking and I always wanted to do something different than the usual prewritten path for men in the village (and in my family) but somehow I never thought of connecting both. This was a turning point in my life and, on that day, I decided to pursue a career as a Chef, and to enter an Hospitality school.

HospiBuz: What is your take on the diminishing street food of India? Can they be preserved by bringing them on the platform of five-star hotels and restaurants?

Chef Ali Zafar:-Did you know that the Doha Marriott Hotel was actually one of the first 5-star hotels to embrace the Street Food Night concept in Doha? When we started Street Food Night, it became one of the most popular evening brunches in the city. While many hotels are organizing it now, ours still keeps the authenticity whether it is in the Indian Station that I am heading or in the other international sections. For me, this is not only a way to preserve the street food of India (with a twist), it is also an opportunity to introduce international travelers to the tastes of India, our culture and even create interest in visiting India on the long term.

HospiBuz: One thing about the diverse Indian cuisine that inspires you the most?

Chef Ali Zafar:-Throughout my career as a Chef, I traveled to India from East to West and North to South. I went to different regions to discover the various ingredients, techniques, and spices that this rich country has to offer and I think it is an infinite list, to be honest. During my journey, I met many chefs, but also many housewives, who just cooked for their families and they also had a lot to teach me. The one thing that they had in common and that I keep with me all the time is the passion to cook with love and with their heart.
This is what inspires me every day. As I always say, “Khane me Swad Hona Chahiye” – Recipe does not matter, end results always matter.

HospiBuz: Please tell us about your work cycle at Marriott International?

Chef Ali Zafar:-I started my career at Marriott International when I joined the Doha Marriott Hotel back in 2016. At that time I came in as an Indian Specialty Chef thanks to my previous experience in the Maldives, Himalaya and of course, in India. Since then, our Indian restaurant, Taj Rasoi has won multiple awards including TimeOut Doha and FACT Dining Awards.

Now, I am Acting Executive Sous Chef so my work goes much beyond our Indian Restaurant. When our Executive Chef is not there, I am in charge of the whole department so my involvement in creating menus, implementing new processes and developing others has tremendously increased. Every day I walk through the kitchen to meet with the heads of each section and with the team members. Considering that I also have many emails and administrative tasks to complete, this is still my favourite part of the day. Being in the kitchen allows me to give my assistance to the team when needed, discuss urgent matters and most importantly, motivate everyone to perform their best every day. During operations, I am in the restaurants engaging with guests to discover more about their preferences, share with them my knowledge about the culture and history of the dishes and learn more about how to bring satisfaction to our diners.

HospiBuz:  How different it is to design a corporate buffet and a wedding buffet?

Chef Ali Zafar:-Both projects have high stakes for the customers and hence are very interesting for the Chef behind.
Some key points are similar in designing corporate and wedding buffets to make sure it is a successful event.

Beforehand, the Chef designing the menu should:
1. Know the guest profile.
2. Know the guest’s preferences.
3. Provide several menu choices as per the requirements (price, quantity, theme).
4. Anticipate any special needs the guests may have based on their preferences and the purpose of the event.
5. Incorporate seasonal ingredients.
6. Consider the culture and nationality of the guests who will attend.
7. Select a menu that fit the event’s goal and the theme, if any.

The main difference will be in the execution. For corporate buffets, we tend to focus more on healthy and seasonal food that all attendees will be able to
enjoy. For weddings, there is usually more room for creativity. I like to incorporate in these type of events more interactive live stations according to the guest’s budget. It fosters communication and conviviality throughout the night which is the purpose of such a celebration.

HospiBuz: Please give us some insights on the food costing in international kitchens?

Chef Ali Zafar:-I have worked for many different hotel groups and in 3 different continents so what I can say is that food cost varies a lot from property to property. For Qatar, many of our ingredients come from abroad which drives up the food cost overall. However, the options for Indian ingredients allow us to have a relatively low food cost in the Indian kitchen.

HospiBuz:  Chef, please tell us about the training you get in hotels?

Chef Ali Zafar:-Marriott International is really focused on developing all associates in their current role and for career growth.
Hence, I have access to various online, on-property and multi-property training. What is interesting is that as in the hotel’s kitchen now, I not only can develop my skills as a Chef with certifications and international training but also as a leader. Some of the core training I have had so far include “Developing yourself, developing others”, “7 habits of productive people” and “Dynamic Teams”. They were all very enriching because they were interactive and taught us actual skills that can be used every day, on the floor.

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Pastry Chef from the Sheraton Kitchen

In Conversation with Chef Atul Kochhar

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