In Conversation with Chef Abdul Rehman Qureshi

Chef Abdul RehmanQureshi comes from the well-known family of Qureshi’s that has been spreading the magic of flavours since generations. Chef Rehman has taken up the legacy to a different level, with not just being limited to Chef but also a consultant for hospitality services. HospiBuz brings you a great opportunity to know more about how his career unfolded and how dedication and sincerity is have made sure that he achieves phenomenal success as a Chef and as a Consultant.

HospiBuz: You come from the family of great Indian Chefs, how has your career in culinary field has unfolded and who has been your biggest inspiration and motivation behind?

Chef Abdul Rehman Qureshi: Fourth generation Chef comes from a family of well-known Qureshi’s name has been identical with Indian culinary is number one priority. they often says that if there is anything he could contribute to this big mad world, then let it be the best of the best of cuisines, namely Indian Cuisine. A great deal of time and effort has been spent by them in researching and developing cuisine’s, from the corner of the vast sub-continent. Encouragement with in the family provided them to try age old recipes gleaned from ancient manuscripts and also to innovating with unusual combinations. My culinary skills were inherited from my family. I was introduced to the art of cooking when I started assisting my grandfather, under whose watchful eye my interest developed. My sense of quality came from my father who would never compromise on quality, and taught me how to choose the best ingredients, the best spices and how to differentiate between was fresh and what was not.

HospiBuz: You have been working as Executive Chef at InterContinental Hotels Group. How would you rate your experience and how it has been different from your past experiences?

Chef Abdul Rehman Qureshi: IHG’s family of hotel brands has a powerful heritage that guests know and love, with hotels that are instantly recognized by millions around the world. Forget what we could have done better and focus on what we already do well. To help stop comparing our self to others, Asking, “What makes me pick up the phone? Every day is an opportunity to leverage my strengths no matter what role we play.”Every Brand they have their standards; we follow system and culture working environments.

HospiBuz: You have worked extensively with Hotels in capacities such as Executive Chef, Sous Chef, Chef De Cuisine etc. How has this experience furthered your career in culinary consulting?

Chef Abdul Rehman Qureshi: I was able to use my summers to pursue consulting to enhance my background and credentials. Being able to target problems in various operations and resolve them by teaching and cooperating with others has been influential in my ability to excel. My role goes hand in hand with that of the Research Chef, which has positioned me as a candidate for top executive positions with companies However, my desire to remain has motivated me to remain in the profession.

HospiBuz: You have been providing culinary consultancy to many organisations, hotels and restaurants. What are some of the key basics that you follow while offering consultancy when it comes to different regions because every region in India brings diverse cultures and practices?

Chef Abdul Rehman Qureshi: By getting the client to speak openly with you about their requirement and figure out how to best help them deal with the issue, remove the roadblock and overcome the challenge in the way. Learn from people to people, but the greats take all they have learned that inspire me. Like musicians learn licks from other artists, the great ones develop their own lines. Get inspired by other chefs and other restaurants, but let that be a catalyst for me to create that which inspires reflects. Be your authentic self and let your personality come through in our food. It will show in your plates and it will be recognized.

HospiBuz: With new and innovative concepts of restaurants and hotels coming up in the global market, technology has been playing a major role whether it is designing a hotel, restaurant or making kitchen simpler. How much as per you, the technological boom has touched India, with kitchens, restaurants and hotels going Hi-Tech.

Chef Abdul Rehman Qureshi: Long before any foodservice trend goes mainstream, visionary chefs, restaurateurs, and mixologists are crafting unique offerings to entice, energize, and entertain diners. At the point of inception, foodservice trends often gain traction at fine-dining establishments or in authentic ethnic eateries—environments where convention is more easily challenged and imagination can flourish independent of systemized operations. Food research firm Technic has pinpointed 10 trends that its consultants and experts anticipate taking off in a big way. Promises to continue some old trends, such as small plates, while bringing in some fresh concepts shaped not only by Generation Y, but also the teen digital natives of Generation Z.

HospiBuz: As Founder & President of Indian Master Chef Association, what is the set vision that you wish to achieve for Chefs in India?

Chef Abdul Rehman Qureshi: Chefs Association Indian Master Chefs is a non-profit making organization established. The IMCA takes an active part in supporting and soliciting essential food activities in all India such as fun food fiestas, major local culinary competitions as well as social and educational events. In addition, it encourages members to participate in National & international culinary competitions held globally to share professional knowledge and experiences. The IMCA is also a member of the World Association of Cooks Societies.

We promote and advance friendly relations between and among persons within kitchen and hospitality management. We look forward to working with any Hospitality Affiliates, Individuals and Members that could enrich the Indian MASTER Chefs Association.

HospiBuz: What are some of the challenges of being a culinary consultant?

Chef Abdul Rehman Qureshi: The number one challenge of my business is to keep working and still have time market myself. The other challenge seems to be my credentials. Exposure too many segments of culinary in all parts of the world, combined with specialization in cook-chill advanced production systems, has its draw backs. The first is that companies are hesitant to consider me as a candidate for a position because of my independence and the perception that I am too high-priced for their needs. The second is that my knowledge of thermal pasteurization scares many chefs and operations from “the old guard.” It’s the wave of the future, no doubt, but our industry is slow to change. I do believe it is coming around, will continue to see growth of proprietary prepared foods for hotels, restaurants, and noncommercial food service. Right now, we have consulting in Middle East, Africa and some part of India with fully operational. The future has arrived. Response leads and believes that there’s a connection between “thermal pasteurization” Part of my role is to provide services that counteract this precedent and bring quality and expertise to the table. The rest boils down to whether the operator can afford, or even has a desire, to improve after the initial investment in equipment and facility.

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

Chef Abdul Rehman Qureshi: I believe a great balance is required in terms of planning menus, whether it’s a banquets, Specialty Ala carte Restaurant or All day Dinning . It’s a process where you need to think through how the customer will experience that meal! I’ll try to make sure they complement each other and stay in one region or theme.

HospiBuz: What would be some quick tips you would like to give to our aspiring young chefs, hospitality consultants and readers who dream of entering into the hospitality services industry?

Chef Abdul Rehman Qureshi: 

FOR YOUNG CHEFS

* The first few years starting out are fun and action packed with adrenaline.

* In the next few years, simply being a line cook will no longer cut it

* Always remember your primary job

* Support the chef, support your peers

READERS

* This can be a wonderful business with limitless opportunities to grow professionally. our commitment and effort is the key to success. Today is always a stepping-stone for tomorrow.

* Build your peers up and avoid dragging them down. We all have strengths and weaknesses – recognize their strengths and help them through their areas of weakness. Those who win by walking over others in the process.

    Thank you so much for your prestigious time!!

 

Comments

0