Exclusive Interview | Kitchen Chronicles: Insights into a Culinary Director’s Leadership Philosophy and Cooking Artistry

Admin

Published on October 1, 2023

In this exclusive interview, we indulge into the captivating world of epicurean artistry with a Culinary Director, whose path from childhood inspiration to professional brilliance is a remarkable narrative.

Ajeet Janardhanan, currently serving as the Culinary Director at The Residency Towers since April 2022, brings over a decade of extensive culinary expertise to the table. With a culinary journey that spans various prestigious establishments, including a noteworthy seven-year stint as Executive Chef at The Residency Towers, he has consistently demonstrated his culinary prowess and leadership. Prior to joining The Residency Towers, Ajeet honed his culinary skills at CGH Earth for a total of 11 years, where he served in various capacities, including Executive Chef and Senior Sous Chef. He also gained invaluable experience during his time with Carnival Cruise Lines, further enriching his culinary repertoire. Ajeet's remarkable culinary career has been marked by dedication and a commitment to delivering exceptional dining experiences.

How did you discover your passion for cooking, and what inspired you to become a chef?

Food is a deeply personal thing, and for me, my passion for it began as a child. I was an only child, and I would always sit with my mother while she cooked. I learnt from her and absorbed her love of food. As I grew up, I realized that food was something I wanted to pursue as a profession. I had a choice between hotel management and engineering, and I chose hotel management because I couldn't handle the intense math involved in engineering. Laughs. Cooking is my passion, and I'm grateful that I chose this profession. It allows me to share my love of food with others and bring joy to their lives.

Can you describe a favorite childhood dish or cooking memory that sparked your interest in the culinary world?

To this day, one of my favorite dishes is my mother's fish curry. She makes it in an old pot that my grandmother used to use, and it's simply the best. She uses fresh fish from the market, kokum, and chili powder, but there's something else that makes her curry so special. I think it's the love and affection she puts into it. I've tried to recreate her recipe in my own kitchen, but I've never been able to get it quite right. I guess there's no substitute for a mother's touch.

How do you handle feedback and criticism from guests or food critics, and how has this feedback contributed to your growth as a chef?

Feedback is essential in any creative field, and cooking is no exception. However, food is a highly subjective experience. The same dish that one person loves may be disliked by another. This is because our food preferences are shaped by our individual experiences, cultures, and emotions. As a chef, it is important to understand that not all feedback is created equal. Some feedback may be arbitrary or unhelpful. For example, if a customer says "there is not enough variety" without providing any specific suggestions, it is difficult to know how to improve. On the other hand, if a customer says "the biryani is too dry and there are too many cloves, cardamom, and bay leaves," this is specific and actionable feedback. When receiving feedback, it is important to take a step back and consider it carefully. If you agree with the feedback, ask yourself how you can implement it in a way that is consistent with your style and philosophy. If you disagree with the feedback, it is okay to stand your ground. However, it is also important to be open to the possibility that you could be wrong. Ultimately, the goal is to use feedback to improve your cooking and provide your guests with the best possible experience. This is a delicate balance, but it is one that chefs learn to master with experience.

In your opinion, what makes a meal truly special beyond just the flavors?

From the guest's perspective, the entire dining experience matters. From the moment they enter the restaurant, they should be greeted with a warm smile. The food should be delicious and flavorful, and the server should be attentive and friendly. If the guest has a request, the server should listen carefully and do their best to fulfill it. Even small details like the cleanliness of the restaurant and the appearance of the tables can make a difference. In short, the guest dining experience is a complex mix of factors, both large and small. By paying attention to all of these details, restaurants can create a truly memorable and enjoyable experience for their guests.

Can you share your approach to managing and leading a kitchen team, including your strategies for staff training, development, and retention?

One of my key principles is that I don't micromanage. I believe that my team members are adults with experience, and I trust them to make their own decisions. My job is to guide them and ensure that they have the product knowledge and skills they need to deliver what we promise our guests. It is also very important to me that I treat my staff fairly and with respect. When they feel valued and appreciated, they are more likely to give their best to their jobs. This is important because the emotional well-being of the team can directly affect the quality of the food. For example, if a chef is having a bad day, they may not be able to focus on their work, and this could result in a dish that is not up to standard. I believe that by treating my staff with respect and ensuring their emotional well-being, I can create a positive and productive work environment where everyone is motivated to do their best. This results in better food and a better dining experience for our guests.

What are the most popular dishes at The Residency Towers that guests frequently rave about?

I'm excited to tell you about Sky Restaurant, where we are sitting right now. It's a curated Asian dining experience, and we have some beautiful dishes on the menu. One of our most popular dishes is the Blue Orchid Maki. It's a sushi roll made with blue orchid flower, and it's absolutely delicious. Another popular dish is the Black Garlic Chicken Tikka. The chicken is marinated in black garlic, which has a unique flavor and aroma. For dessert, we have a wonderful Namelaka. It's a Japanese version of a chocolate mousse, and it's incredibly smooth and rich. In addition to our Asian menu, we also offer a variety of global comfort food for travelers here in our Main Street. Popular items include Thayir Sadham (yogurt rice) and Sambar Rice. Our room service menus also feature a wide selection of comfort food items, as well as cake and shaped cakes.

We're confident that you'll find something to your taste at Sky Restaurant. Come and see us soon!

This interview is exclusively published on Hospitalitynews.in.

Why The Boulevard is the Place to Be: Mr. Pranav Poddar’s Cool Plans for Gurgaon's Food Scene

Nishang Narayan

Published on October 2, 2024

In Gurgaon’s dynamic dining landscape, a fresh and bold culinary destination is set to steal the spotlight—The Boulevard by Galaxy Magnum Group. This isn’t just another restaurant; it’s a visionary project led by Mr. Pranav Poddar, the Executive Director, who is determined to elevate the city’s dining scene with an innovative, multi-faceted approach.

Mr. Poddar, who brings extensive expertise from the hospitality industry, is on a mission to make The Boulevard a hub for more than just food. “Our goal with The Boulevard is to create a premium culinary destination that blends global cuisines with local flavors,” he shares. His vision revolves around turning dining into a memorable journey, where every meal is an event, every dish a celebration of creativity and culture.

The Boulevard promises to stand out, not just with its extraordinary food but with its immersive, elegant design. Floor-to-ceiling windows, vertical gardens, and curated art pieces will set the scene for a dining experience that combines sophistication with comfort. This thoughtfully designed space will elevate every meal into a special occasion.

However, what truly sets The Boulevard apart is its focus on interactive and immersive dining. “We’re introducing live cooking stations where guests can watch their meals being prepared,” Mr. Poddar reveals. The Boulevard’s open kitchen concept and chef’s table experiences will offer diners a front-row seat to culinary artistry. It’s not just about eating; it’s about witnessing the magic of food preparation and engaging with it.

To keep the experience fresh and dynamic, The Boulevard plans to host pop-up events and collaborate with renowned chefs from around the world. These exclusive events will introduce new dishes and exciting perspectives, constantly redefining what’s on the plate and offering food lovers new reasons to visit.

Beyond the food, The Boulevard champions sustainability. “We’re dedicated to integrating environmentally conscious practices into every aspect of our operations,” Mr. Poddar emphasizes. The venue will use energy-efficient technologies, including LED lighting and renewable energy sources like solar power, proving that luxury and sustainability can go hand in hand. Sustainability workshops and support for local causes further reflect The Boulevard’s commitment to making a positive impact on the community.

Looking to the future, Mr. Poddar’s ambitions for The Boulevard are bold and far-reaching. In the short term, the goal is to create a strong market presence in Gurgaon through targeted marketing campaigns and exclusive events. “We want to build a loyal customer base and set a new standard for premium dining in the city,” he explains. Long-term plans include expanding The Boulevard’s innovative dining concept to other metropolitan cities like Delhi and Mumbai, with the vision of creating a recognized brand synonymous with excellence and innovation.

As The Boulevard gears up for its grand opening, it’s clear that this isn’t just another restaurant; it’s a landmark in the making. With its immersive design, innovative cuisine, and commitment to sustainability, The Boulevard by Galaxy Magnum Group is poised to transform Gurgaon’s dining scene and create an unforgettable experience for food enthusiasts.

Stay tuned for the grand opening of The Boulevard, where a new era of dining excellence is about to begin!

Perfection? That’s Just Our Starting Point at Pristine India: IFFCO’s Ingredients Revolution

Nishang Narayan

Published on October 2, 2024

In the ever-evolving food industry, few names have made as significant an impact as IFFCO Group. With the launch of Pristine India, IFFCO is taking its commitment to quality and innovation to unprecedented heights. This new brand isn't just about creating flawless ingredients—it's about redefining what consumers can expect from their food products.

Pristine India represents a bold move in the FMCG sector, with a mission to set new benchmarks in purity, taste, and sustainability. Unlike traditional approaches, IFFCO focuses on mastering market demands by developing ingredients that cater to health-conscious consumers seeking premium quality. The brand has successfully launched products like trans-fat-free, RSPO-certified oil and a revolutionary chilled UHT whip topping, which is a first for India, utilizing advanced Tetra Pak technology.

At the core of Pristine India is a relentless dedication to excellence. Every product undergoes stringent quality control measures, employing cutting-edge technology to ensure it exceeds industry standards. However, IFFCO's commitment goes beyond mere product quality; it’s about social responsibility and empowering local communities throughout the production process.

Sumit Nair, General Manager of Pristine India, articulates the brand’s philosophy: “Perfection is merely the beginning.” This ethos drives the team to innovate continuously, pushing beyond existing standards to deliver exceptional products that resonate with discerning consumers. The brand’s innovative spirit has garnered a loyal following and industry recognition, underscoring its commitment to a sustainable future.

As the food landscape continues to shift, Pristine India remains committed to leading the charge, adapting to trends while setting new ones. With its focus on creating experiences that align with contemporary consumer needs, IFFCO's Pristine India is well-positioned to influence the future of food ingredients.

For those intrigued by this journey of innovation and sustainability, head over to our Hospitality News E-magazine to catch the full article. You can also enjoy the tactile experience of our physical magazine—feel the quality in your hands. Grab a single issue for just ₹200 or subscribe for a year at an amazing ₹2000, saving you 16.67%! Fresh insights delivered right to your doorstep—perfect to enjoy with your morning coffee, whether you’re in for one issue or twelve! Visit our website, click "Buy Print Magazine," fill in your details, and get it delivered straight to your door. It's that simple!

Manoj Jangid: Blending Sustainability and Luxury at Fairfield Kolkata

Nishang Narayan

Published on October 2, 2024

In an exclusive interview, Manoj Jangid, Hotel Manager at Fairfield by Marriott Kolkata, opens up about his transformative approach to hospitality that seamlessly blends sustainability with exceptional service. With over 20 years of experience at prestigious brands like Taj, Hyatt, Accor, and Marriott, Manoj’s journey is a testament to his commitment to excellence.

People-First Leadership
Manoj emphasizes a people-first leadership style, fostering a positive culture within his team. He aligns his management approach with Marriott’s core values—putting people first, pursuing excellence, embracing change, acting with integrity, and serving the community. His commitment to empathy and transparency empowers team members to take ownership of guest interactions, ensuring a memorable experience for every visitor.

Innovative Guest Experiences

At Fairfield Kolkata, Manoj prioritizes personalized guest experiences using advanced data analytics. Tools like Guest Voice help the hotel anticipate and meet guest needs, while sustainability initiatives, such as eco-friendly amenities and locally sourced dining options, enhance the overall experience. His focus on empowering staff to exceed guest expectations plays a vital role in creating unforgettable stays.

Strategic Management and Crisis Preparedness

Managing the hotel involves balancing multiple priorities. Manoj holds regular cross-departmental meetings to ensure alignment and foster teamwork, crucial for delivering top-tier service. His proactive approach to crisis management was highlighted during a severe weather event, where thorough preparation allowed the team to secure the property and ensure guest safety with minimal disruption.

Commitment to Sustainability

Sustainability is at the heart of Manoj’s vision for Fairfield Kolkata. The hotel embraces Marriott’s SERVE 360 initiative, implementing energy-efficient practices and promoting responsible travel. These efforts not only contribute to environmental goals but also enhance the guest experience.

Vision for the Future

Looking ahead, Manoj aims to position Fairfield by Marriott Kolkata as a leader in sustainable hospitality. By leveraging technology and adopting the latest green practices, he plans to continue personalizing guest experiences and exceeding expectations.

Found these insights interesting? Then you’ll love our HospitalityNews E-Magazine, where you can catch the full interview with Manoj Jangid and dive deeper into his thoughts on sustainability and leadership. Prefer something tangible? We offer physical copies of our magazine that you can hold and enjoy! For just ₹200, grab a single issue, or subscribe for a year at an amazing price of ₹2000—saving you 16.67%! Experience the quality of our physical magazine as it delivers the latest trends and stories in hospitality right to your doorstep. Simply visit our website, click "Buy Print Magazine," fill in your details, and get ready to explore the world of hospitality like never before. Whether you choose a single issue or twelve, we’re sure you’ll enjoy reading with a cup of coffee!