Chef taking the Legacy forward


HospiBuz:- The world of culinary is both science as well as art. Chef, please tell us what inspired you to enter the culinary world?

Chef Rahul:- I was born in a restaurant family. My uncle used to have A small Restaurant for Local Kumaun food In Small Town on Pithoragarh Uttarakhand I use to help them after my school which inspire me how they play with spices herbs and food to deliver the maximum customer satisfaction

After that we came to Delhi for A better education and life But unfortunately in my early life my mother having a major accident and she was unable to prepare to walk and went coma for 3 months After her recovery she was unable to walk hence my father and my elder sister use to do all  household work From preparing daily meals lunch box etc I use to help my father in cooking daily, food for my small family.

After my 12th exams I decide to take a professional training from Good Institute of Hotel management

I was mainly inspired by top chefs I applied for Ihm colleges in India 

I got placement in ihm Shimla where as a 17-year-old student It was just growing up in the kitchen, learning the culture and understanding it, and doing it. 

And then ultimately trying to push beyond the experiences that I had as a young teenager in the restaurant, deciding to go to culinary school and finding out that food can be kind of preparing delicious meals for people

HospiBuz:- You have worked with many brand hotels in India and abroad. No matter where we are the essence of Indian food always remains in our hearts, Please tell us one thing about India and Indian Hotel kitchen of India that you miss?

Chef Rahul:- Yes in last we are born with having food with multiple spices and herbs Whatever I eat where Italian food or Chinese In last we feel empty without shaving any Indian food whether it is rice dal or any dessert or even a paan in last I am fond of mughlai cuisine and i miss the Dum Based Food prepared in Mughlai Cuisine


HospiBuz:- Chef, you are the Co-Founder of Local-Global. Please tell us something about its innovative dishes and cuisines?

Chef Rahul:- Yes when we planned for local global restaurant we may think of having local and global at the same place May be u having a local pain in a global avatar

You can eat local skull pao with ratatouille bhaji
You can try our puppy mouse
Tandoori momo
Chicken tikka bao 
Its a multicuisine restaurant 

HospiBuz:- In hotels, training is given to new chefs. Please tell us, how you train the new people in the industry to make them flexible enough to handle various situations? 

Chef Rahul:-

Hire The Right Person

This may sound obvious, but it’s often forgotten about. Hire a Chef who will fit in with your team, even if they don’t have as much experience as the other candidates that you have interviewed. It’s much easier to train someone up who has the right attitude than trying to change somebody who has a bad attitude.

2. Be Organised

Write down a list of everything that the job involves, yes everything. What are the priorities of the job? Make this list the basis of your training but do it in the correct order. There’s no point in showing somebody how to cook something if they don’t know the menu. Make sure this list is easily accessible to all staff and remember to update it as and when roles change.

3. Allow Them To Shadow You

Have your Trainee Chef ‘shadow’ you all day. You know what’s best for your business so you’re the best person for them to shadow. The trainee will see how you manage, how you speak to customers & your staff and just what you expect of the business. You’ll also demonstrate to your employees that you can get stuck in and get your hands dirty.

4. Answer Their Questions

No matter how silly their questions may seem, answer them in a polite and supportive manner- Remember, you’ve been there a while. Every restaurant is different and your Trainee is probably used to doing things in a different way. “The only stupid question is the one left unasked.”

5. Ask Them Questions

You need to be asking questions as well as answering them. When your Trainee Chef has a couple of days experience under their belt, start asking them questions about the areas that you have talked about. Make it clear that you’re not trying to catch them out. Ask the Trainee Chef to cook a simple dish. If they are uncertain in their response, show them how to do it and get them to do it again.

6. Shadow The Trainee Chef

Once the training is complete let them take the lead but give them the safety net of knowing that you’re right behind them if they need you. Be ready to step in if they start to lose their way. When their shift is complete, go over what needs more work and point out and compliment the things that they did well. Before their next shift, remind them about where they need to focus.

7. Give Them Some Space

If you think they’re ready, give them the space and give the occasional bit of advice if needed. Nobody likes to think that they are being wrapped up in cotton wool, so keep this to a minimum. They need to make the odd mistake in order to learn, just as long as these mistakes don’t affect your customer’s experience.

HospiBuz:- Different cuisines require different temperature regulation and different infrastructure. Therefore the brand hotels have varieties of kitchen regulated by a major kitchen. Please tell us how many kitchens does a hotel generally have and how are they regulated?

Chef Rahul:- Mainly if you are working for A five-star hotel They all have a separate kitchen for every cuisine  Apart from that, they all have

For example

1. In Room Dining kitchen mainly for in-house guest only

2. 24-hour multi cuisine cafe for everyone

3. A banquet kitchen for Parties and bih function

4. staff meal kitchen

5. Japanese /Chinese/ Italian cuisine

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