The Micheel-angelo of the Culinary World

Commenting on the shifted perception of ‘cheffing’ as a profession, he concurs that there has been a significant shift in people’s outlook. “Ingredients and equipments have changed, and guests have new demands now, and we need to work around this, which comes only with acquiring the right knowledge and technical skills.” And while pay scales in the industry continue to stagnate, he points the reason to the restaurant business operating on thin margins. “The cost of managing a restaurant is quite high, and it is only when they run to full capacity, it works as a profitable business. Currently, a cap on occupancy at 50 percent hits the business hard.” Naturally then, his advice to people who want to enter the food business comes from decades of experience – “Be ready, make sure you do enough research and have the correct knowledge. The location of the restaurant is important, as is the city of choice. Also, no restaurant makes money from day one, so you need to have buffer cash to pay your suppliers.” With changing times, he says that his style of managing a kitchen has changed too. “I look at the team as a family, and instead of saying there is a problem, I say it’s a challenge and the solution will come from someone in the team.”

Magnanimously called the ‘Father of Chefs’, he admits he is proud of the title as it speaks of recognition and respect of the team around him. “For many of our young chefs who stay away from their families, we become their family. And for any problems that my boys have, they come and talk to me as they trust me, and this is an important part of our work life.” Mentoring chefs across his fraternity has led to lasting friendships across the world, and he credits his success to having an understanding partner at home. “My wife Annette has been very supportive all throughout,” he says, acknowledging the patience and backing she has shown with all his plans.