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Published on September 1, 2023
In this edition of Chef Choice, we had the opportunity to engage in a conversation with the accomplished Executive Chef, Daya Shanker Chaubey, of Courtyard by Marriott, Chennai.
1. Share us a bit about your culinary background and your journey to becoming an executive chef.
I wasn't particularly passionate about cooking before enrolling in the Hotel Management course at PUSA, New Delhi. Initially, I had doubts about the program. However, after joining IHM PUSA and completing hands-on training at Le Meridien Hotel, New Delhi, I discovered my interest in assisting the skilled chefs. This experience convinced me that I could excel in the culinary field.
As I learned advanced cooking techniques, I gradually transitioned from a novice to a line chef. My first job was at ITC Sonar Bangla Kolkata, where I had the opportunity to be mentored by three master chefs, each specializing in a different area. Under their guidance, I received comprehensive training that laid the foundation for my culinary career. Their encouragement and teachings equipped me with the necessary skills and knowledge to excel in the kitchen.
Inspired by their mentorship, I decided to pursue a career as a chef. Now, with 18 years of experience in the industry, I am proud to hold the position of executive chef at my current establishment.
2 How do your culinary values and leadership style influence the dining experience at your establishment?
My leadership style in the kitchen is characterized by a balanced approach. I embrace an atmosphere of openness and wholeheartedly endorse the notion that all members of my kitchen team should be actively engaged and encouraged to voice their perspectives. In situations where clarity is lacking, I have traditionally facilitated discussions and convened meetings to swiftly resolve any uncertainties. This culture of transparency plays a pivotal role in maintaining our collective focus on our primary objective.
3 How do you manage and resolve a challenging situation while handling a diverse culinary team?
I'd like to discuss the amalgamation of diverse cultures. My educational journey began in Delhi, extended to Kolkata, and later led me to various hotels across India, each with distinct brands and regions. This pattern of diversity emerged consistently throughout my career.
To address this, I firmly advocate for unity amid diversity. My exposure to varied cultures and backgrounds has reinforced this belief. A pivotal moment emerged during a significant event when my diverse team faced role confusion. I swiftly organized a comprehensive meeting.
During this session, I meticulously outlined each role and its tasks, with communication being the cornerstone. Recognizing miscommunication's hindrance, I focused on aligning the team. As understanding grew, operations flowed seamlessly. Our achievement culminated in a celebratory gathering.
Our success underscored alignment's potency, even among members from diverse states and culinary backgrounds. Though challenging, we triumphed through clear communication, thorough briefings, and collective alignment, effectively achieving our goal.
4 What is your personal favorite dish to enjoy when you are not in the kitchen?
As a chef, I'm passionate about exploring diverse cuisines. While traveling, I make it a point to sample a wide range of foods. Professionally, I'm dedicated to tasting, cooking, and presenting dishes for our guests. In my personal meals, I prefer simplicity, opting for vegetables, fruits, juices, and light options.
A favorite of mine is yellow Dal Tadka with abundant fried garlic, accompanied by pan-cooked spinach and a lightly prepared paneer dish for protein. I lean towards uncomplicated and health-conscious choices. While I enjoy trying new foods while traveling, my personal preferences revolve around Dal Tadka, paneer dishes, flatbreads, and chapatis – reflecting my love for both culinary variety and wholesome eating.
5 What culinary trends do you predict will emerge in the next five years? How do you plan to incorporate or respond to them in your menu?
In the upcoming five years, a surge in health consciousness will steer dietary choices. Growing awareness about well-being is driving a shift towards vegetarian diets and calorie mindfulness. Health insights are easily accessible via mobile devices, accentuating the urgency for swift adaptation. Taking prompt action, we must introduce inventive, genuine plant-based and protein-rich alternatives.
At Marriott, we're already proactive in integrating plant-based options into our menu. Adhering to the principle of a 30% plant-based menu, this strategy is already in motion. Over the next five years, the trend toward health-centric diets and reduced meat consumption will intensify, and our approach should align accordingly.
Remaining attuned to guest expectations is paramount. Rigorous guest feedback analysis allows us to refine our offerings. Items that don't resonate can be replaced, guided by invaluable insights. Anticipating trends, I foresee the prominence of plant-based choices escalating within 2-3 years, solidifying their importance sooner than the five-year projection.
6 What advice would you give to young people aspiring to work in the star hotel industry?
I'd stress the significance of strong work ethics, dedication, and a fervent appetite for learning. The progression from kitchen novice to executive chef hinges on these attributes. The transition isn't immediate; it's a methodical process that commences with formal culinary education, forming the bedrock for entry into renowned establishments.
My advice is to embark on this journey from the outset, acknowledging the distinctive nature of the culinary domain. It necessitates grounding in fundamental kitchen dynamics. This involves a humble beginning, embracing essentials, and maintaining receptivity to wisdom from all quarters. Adhering to kitchen protocols, though stringent, lays the groundwork for lasting growth and propels your ascent to the role of executive chef.
Throughout this journey, unwavering work ethics, steadfast commitment, and an unquenchable thirst for growth are the guiding lights.
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Published on September 4, 2024
Vita Student, a renowned name in the realm of student accommodation, offers a luxurious and comfortable living experience for students across the UK and beyond. With a commitment to providing exceptional facilities and services, Vita Student has become the preferred choice for discerning students seeking a premium living environment.
"International students often share similar needs when studying abroad: they seek safety, a welcoming environment, and opportunities to thrive—whether that’s meeting new people, maximizing their university experience, or getting a head start in their careers. That’s precisely what Vita Student provides," Maitry Upreti, Head of Business Growth, Vita Student, shares.
"Vita Student, traditionally marketed through agents in India, recognizes both the opportunities and challenges in this space. The key lies in effectively demonstrating the unique value Vita Student offers to those choosing to study in the UK or Spain, setting it apart from other accommodation options," she says while elaborating on the vision they have implemented for Vita Student’s expansion into India.
Vita Student is quickly becoming a top choice for Indian students studying abroad, offering an ideal balance of work and leisure through its impressive range of amenities. Social hub spaces, private dining rooms, and dedicated study areas ensure students can maximize their academic experience while enjoying a vibrant community life. With 24-hour access, manned security, and key card entry, Vita Student prioritizes safety, providing peace of mind for students and their families.
"My focus and passion lie in introducing the Vita Student brand to those searching for accommodation, helping them understand that choosing Vita can lead to a better overall experience and outcome compared to other options in the same city," the Head of Business Growth declares.
There is more to this conversation with Maitry Upreti, and to get more exclusive scoop, visit the link: September Issue [Catch her interview on Page 32.]
"Airports can be overwhelming, and my goal was to create an oasis of calm where travelers could relax and truly enjoy their transit," Vikas Sharma, CEO, Encalm Hospitality, opens with his pleasant statement. Encalm Hospitality, a renowned name in the hospitality industry, is committed to providing exceptional experiences to its guests. With a strong focus on comfort, luxury, and personalized service, Encalm has established itself as a leading choice for discerning travelers.
"We introduced our Meet & Assist service, ‘Atithya,’ at Delhi, Hyderabad, and Manohar International Airports in Goa. This service offers personalized assistance, ensuring that each guest’s transit is both memorable and hassle-free. Additionally, we launched the ‘Encalm Lounge,’ providing travelers with an exclusive space to unwind before their flights," he says. Encalm masterfully blends luxury with practicality, offering a sophisticated travel experience that addresses both indulgent desires and functional needs.
"In the ‘Encalm Lounge,’ the focus shifts to creating an environment that radiates comfort and exclusivity. From the carefully selected amenities to the thoughtfully crafted ambiance, every element is designed to offer our guests a tranquil and relaxing retreat," says the CEO while talking about meeting the high standards that Encalm is known for.
Since its inception, Encalm has been committed to redefining the travel experience, with some of the most rewarding moments stemming from the heartfelt feedback of travelers. The pinnacle of Encalm's journey so far has been the launch of Encalm Privé, a grand 30,000 sq. ft. lounge with a capacity for over 550 guests. This lounge, which features everything from a gaming zone to a fitness center, premium beverages, and sleeping pods, sets a new standard for luxury in airport hospitality.
"As we continue to expand our services to airports in more cities, our commitment remains unwavering," Vikas Sharma says. And we can be rest assured the new expansions will hold the sentiment true to their hearts.
Catch the complete interview exclusively on our September Issue, out now. Link: September Magazine [Find his interview on Page 42.]
"I've always believed that the work you do and the environment where you spend a significant portion of your time should be inspiring, a place where you bring energy and passion every day," says Anjali Tolani, Assistant Vice President - Weddings at Tamarind Global. Tamarind Global stands as a premier destination and event management company with a distinguished history of crafting extraordinary experiences. Deeply rooted in India while maintaining a global perspective, the company specializes in delivering bespoke solutions tailored to the unique needs of both individual and corporate clients.
Now, decorating the AVP Chair, Anjali Tolani, interestingly, comes with a background of pharmaceutical studies. "...a choice made before I had fully clarified my future ambitions," she says about her education. Starting as a Medical Representative, and exploring areas such as advertising, banking, and eventually becoming a General Manager at a wellness resort, she found her way into the travel industry.
She also had her fair share of challenges navigating the industry which now feels like her second home. "The first major challenge arose with the advent of online travel companies, which dramatically transformed how people book travel and accommodations. The second significant challenge occurred during the pandemic, when business slumped and competition intensified—not just from industry peers but also from hotels seeking to establish direct connections with clients," she says. Fast forward, Tamarind has emerged as a stronger brand weathering all these challenges.
Find more exclusive scoops about the AVP and Tamarind Global at the exclusive interview here: September Issue [Find the interview at page 28.]
Image Credits: Tamarind Global Official Website
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