There is no point using technology without knowing the basics, you can’t make the shortcut until and unless you don’t have your basics clear, says Sahil Sabhlok Executive Chef, The Claridges New Delhi.

The second knowledge session of BW Hotelier’s third F&B conclave and Expo began with a presentation on Blue star by S. Srikant, General Manager Marketing.

The brainstorming session was dedicated to the ‘Emerging Technologies that are changing the state of the kitchen efficiency’.

The discussion moderated by Bikramjit Ray, Executive Editor BW Hotelier had eminent personalities in the panel like Heddo Siebs, General Manager Andaz Delhi, Prateek Sadhu Executive Chef and Co-founder Masque Restaurant, Sahil Sabhlok Executive Chef, The Claridges New Delhi, Tanveer Kwatra Director (Cuisine) W Goa.

Discussing about the strong use of technology in to the kitchen, Heddo Siebs began by saying, "We have to go back to the basics, rather than use technology."

Agreeing to this Sabhlok said “There is no point using technology without knowing the basics, you can’t make the shortcut until and unless you don’t have your basics clear. Technology can help chefs only if it’s in right hands. Also choosing technology according to your hotel or restaurant is very important.”

Adding to that Sadhu said “Technology has given us the platform to do lot of things, it has become the game changer in the last five years. Now we can have the consistent food with the use of technology, but there is a negative to it also like the technology curtails the skills of lot of people.”

Kwatra concluded the session by saying “technology has made chef shufflers we have broken the boundaries and become more like the showman but I feel you should use technology wherever it is needed I still feel human touch is important and for that you need to get your basics right.”