Master Chef: The person behind mouthwatering menus

Do you daydream about the next terrific dish you could create? Do you “try out” newly made culinary treats on your family? Do you enjoy hosting get-togethers? If yes, then a course in culinary arts may be the best for you.

Confetti ravioli with gorgonzola cream, grilled duck breast topped with fig sauce, tabbouleh, fattoush, lasagna bolognaise, sushi, broccoli and tofu in spicy almond sauce…come, pamper your taste buds and experience the mind-blowing range of dishes. The person behind these mouthwatering menus is none other than a chef.

What do I have to do?

Chefs prepare, season and cook a wide variety of dishes — from soups, snacks and salads to entrees, side dishes and desserts — in restaurants and other food service establishments. They have to measure, mix and cook ingredients, using various pots, pans, cutlery and other equipment, including ovens, broilers, grills, slicers, grinders and blenders.

Executive chefs coordinate the work of the kitchen staff and direct the preparation of meals. They plan menus, determine serving sizes, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation. An executive chef is in charge of all food service operations and may also supervise the many kitchens of a hotel, restaurant group or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub-chef, is the second-in-command and runs the kitchen in the absence of the chef. Chefs tend to be more highly skilled and better trained than cooks. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve. Some well- known chefs are Sanjeev Kapoor, Jiggs Kalra, Harpal Singh Sodhi, Sunil Dhawan, and Jugesh Arora.

A chef should be able to work well as part of a team, have a keen sense of taste and smell, and work efficiently to turn out meals rapidly. Personal cleanliness is essential. Knowledge of a foreign language may improve communication with the restaurant’s clientele. Dedication, focussed vision, creativity, hard work, dignity of labour and interpersonal skills are required in this profession as much as in any other.

What should I study?

You should pass Plus Two in any stream and then get admission in a good institute or hotel. Most institutes and hotels conduct an entrance exam for admission.

Although curricula may vary, students in formal culinary training programmes spend most of their time in kitchens learning to use the appropriate equipment and to prepare meals through actual practice. They learn good knife techniques, safe food-handling procedures, and proper use and care of kitchen equipment.

Training programmes often include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimise waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programmes.

What next?

The hotel industry is unarguably the largest employer of chefs. Besides, the shipping and airlines industry, hospitals and nursing care facilities, and institutions such as schools and universities also have a lot to offer to culinary professionals.

Students can find executive careers during campus interviews with companies like Taj Hotels, Resorts and Palaces, Marriott Hotels and Resorts, Hyatt Hotels and Resorts, Oberoi Hotels and Resorts as well as in restaurant chains like Nirula’s, Domino’s and Pizza Hut.

Some chefs and cooks go into business as caterers or open their own restaurants. Others become instructors in culinary training programmes. A number of cooks advance to executive chef positions or food service management positions in hotels, clubs, or larger, more elegant restaurants.

where to study

• Academy of Culinary Education, Goa.
• Indian Academy of Catering Technology and Culinary Arts, Hyderabad.
• Oberoi Centre of Learning and Development, New Delhi.
• Institute of Hotel Management, Aurangabad.
• Merit Swiss Asian School of Hotel Management, Udhagamandalam.