“It’s time we brought our restaurants to people’s homes”

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In an interview with BW Hotelier, head chef Anirban Dasgupta, Executive Chef, Radisson Blu Hotel & Spa speaks about the importance of healthy and fresh food, sustainability and creativity in menus

Nowadays, food cannot just be viewed as a source of nourishment for the body. It helps to satiate the mind and soul and brings people from different backgrounds and cultures together. Chef Anirban Dasgupta, Executive Chef, Radisson Blu Hotel & Spa, who has experience in world cuisine, is very familiar with this philosophy and aims to use innovation and technology to make food fresher and healthier. By working with recognized brands such as Hyatt, Marriott, Taj and ITC, he has built a solid foothold in the industry and has acquired finesse in East Asian, Japanese, Italian and Mediterranean cuisine.

The Smoked Vine Restaurant, Radisson Blu Hotel & Spa

Making healthy means tasty

Chef Dasgupta emphasizes the importance of using fresh and local food: “I believe that ‘healthy eating’ has become a misnomer today as more and more people around the world are attracted to branded and marketed products that try the ‘organic’ or ‘health’ theory superficially. For me, healthy eating means fresh and micro-local food. My nutritional philosophy and core beliefs have always been to cook with freshly harvested local products and to cook with absolute honesty. Taste is an acquired trait, but there is no reason why it should lose weight with healthier foods. It is a myth that healthy food is less tasty; in fact, healthier food is not only good for your body but also for your soul. ”

Acquiring technological know-how for a better future

According to Chef Dasgupta, the key to increasing opportunities in the grocery store is being tech savvy and adapting the technology. Emphasizing the same thing, he says, “I think, without a doubt, that the greatest technological advance in the kitchen business has been the rise of the mobile / online app ordering trend for on the go. It would be a paradox nowadays if hotels shrink back from the order of the day. We too have to move with the times. For example, Starbucks alone handles three million mobile transactions in an hour worldwide, and it is time we brought our restaurants to people’s homes, as this is the future of the food and beverage industry. ”

Ensure sustainability and zero food waste

Chef Dasgupta gives an insight into his business to ensure sustainability from the kitchen shelf to the plate: “Sustainability in food is easy for me. I visit the city’s markets regularly and make sure that fresh ingredients are on the plate in all of the restaurants I run. I also make sure that as few vegetables as possible are stored in my walk-ins and refrigerators. What I get today must be consumed today. ”

He also expressed concern about food waste, adding: “Food waste is an absolute no-go for me. Since the sizeable population of this country cannot afford two meals at the right time, I, as a chef, see it as my fundamental responsibility to ensure that as little as possible is wasted in kitchen operations and in restaurants. I achieve this in the kitchen of the restaurants of the Radisson Blu Hotel & Spa, Nashik. ”

Enjoyment of home cooking

“Today’s well-traveled guest prefers innovative dishes. However, the current trend is undoubtedly towards fresh food and soulful home cooking compared to experimental cuisine, which has taken on an enormous role after Covid19. However, I believe that the experimental food trend will soon return and we will be challenged again to create something new that will get the adrenaline rush in a chef’s life, ”he says.

Hold the roots

After years of perfecting and experiencing Italian cuisine, he comments on the specialty and USP of Italian cuisine. “It’s popular because it’s soulful. In Italy, they still believe in returning to their grandmother’s (Nona’s Cucina) kitchen to discover authentic recipes and dishes that ensure ingredients and basic cooking techniques take precedence. The Italians have stayed true to their roots, cook with their own hands and have kept the “traditions” as their unique selling point, ”says chef Dasgupta, adding:“ We have this philosophy at The Smoked Vine, our multi-cuisine restaurant at Radisson Blu., Retained Hotel & Spa, Nashik, where Italian cuisine is one of our highlights. ”

‘C’ for creativity

According to Chef Dagupta, food cost goals can’t be a deterrent to being creative with a menu. “Creativity today revolves around the freshness of the food ingredients and several experiments that can be carried out with local products, which is an absolute trend for the practice of five-star hotel chefs. We used to only see tons of important international ingredients to create “creative” menus. So I think we are in a much better room now, ”he claims.

Learnings for future chefs

It underscores the qualities that an experienced cook must possess and emphasizes the importance of self-dignity and self-confidence. “Self-dignity comes first in every profession. Gaining trust in your craft and promoting the next generation of chefs is something where you can set an example and leave a legacy of culinary competence for the next 100 years. I believe that more and more chefs need to focus on their culinary offerings for tastier, fresher food, and that’s where it always starts, ”he says.


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