FOOD production, as the name suggests, is about making food, and has three sections: Bakery, which is making bread and cakes, even chocolates and confectionary items like candies; Speciality Kitchen, where cuisines such as Thai, Mughlai, Japanese, South Indian are made; Cold section, were salads and delicatessen (cold meat cuts) are served. Choose from these three based on your interest and aptitude. Passion, passion, passion is what you need to be a chef, says Manisha Bhasin, Senior Executive Chef, ITC. “That alone will tide you by both good and the not-so-good times.” Going up from junior Sous Chef to Senior Chef takes 14 to 15 years provided you are good. Yes, it’s competitive and will give you grey hair, but if you are good and focused then you could be a celebrity at a young age too says Bhasin. So, if being a chef is your be all and end all, then a professional degree will stand you in good stead. Education plays a critical role in this profession. A diploma is essential, but a degree course is better. Because with a BSc in hospitality course you can bypass the Commie stages and join as kitchen management trainee (KMT) and start cooking, thus saving three or four years of the grind. Food Production graduates are absorbed as KMTs and trainfor almost two years before becoming Chef de Partie, the stage after Commie 1.
Three departments that employ KMTs
Climb up the ladder
Not just cooking Chefs make food but it’s a myth that they only make food. They do much more. They are thinking, ideating, creating and managing people. “We are managers as well as cooks!” says Bhasin. In fact, she is a green belt in Six Sigma; it’s a course that helps in running an error-free operation, she says. Cooking is one part of the work. Right from cutlery placement, to table layout to maximising business, the chef’s got to do it all. Of course, product development is an important part of a chef’s life. “We have to keep making the food exciting at all times, which is a challenge.” Bhasin says that one also has to see the profitability part of the business. “We sit with menu designers; decide the placing of the food items, there’s a lot of science and thought that goes behind this.” In fact, chefs sit with restaurant managers, look at the monthly business reports and then together decide on how to improve the business. “So you have to come up with innovative promotional concepts such as Sunday brunch,” says Bhasin, who set up West View at the ITC Maurya Sheraton. Strange as it may sound, a chef has to have a good business sense, as well. “We multitask and not many are aware of it!”
Put your best dish forward! Of course, there’s glamour to the job, but that comes much later, when you have toiled in the heat, the grime, and the fumes for 10 hours every day. Chefs are like actors on stage, creating an act that if clients like, will get applauded! So remember, says Bhasin, that when you are not cooking for your guest, you are still being watched. “You are being watched by your colleagues, your junior staff.” Therefore, at all times put your best foot forward, or rather your best dish forward! Experience says that when you have learnt to smile and apologise to an irrational client you are ready to be a chef. So keep that ego in a pickle jar back home. “In this industry, you should be prepared and ready to do anything. There are many who are reluctant to wash utensils, but I tell them to wash their utensils to wash away their ego,” says Bhasin. And when the going gets tough, when you are about to burst like a pressure cooker, then “peel potatoes, it is therapeutic!” Bhasin guarantees. When the ego’s out of the way, it’s only you and the food that you are making and that’s what adds the magic to the dish. People come to restaurants or hotels for good food. If the service or the ambience isn’t as good, people might keep coming, but if the food is not good, then it’s time to shut shop, says Bhasin. In the end, it’s all about good food. If you are hard working, love your work and can make food even on tired legs, welcome to the kitchen! Bhasin says that while one should have a basic sense of taste, it’s only over a period of time that one develops a sense of taste. EXPERT SPEAK
“If you want to be a chef, be a trendsetter” Solomon’s interest in food started at an early age as each member of his large joint family had to give a hand in the kitchen. And he believes in the simplicity of food. “I stay away from molecular and processed food.” Among other things, Solomon says that young people should be prepared to enter the industry with their eyes open! Solomon's interview excerpt with Sumita Vaid Dixit.
Q. So tell us chef, what ingredients go into making a good chef? A. An understanding of the nuances of food, how to buy meat and vegetables, how to cut meat and vegetables, good communication skillsâ€¦ Well, there is a lot that goes into making of a chef and much of it comes with experience. Working as a chef is all about creativity, fun and discipline. Read the full Interview
Hospitality education & trainingHousekeeping: meet the keepersWellness is in a new growth trajectoryFood Production: Mixing food and businessFood & Beverage services: What's on the menu?Chef Ananda Solomon: "You need passion, perseverance"
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