‘I get to live my passion every day’

This International Chefs Day, we get an insight into a multi-property Executive Chef at Marriott

On World Chefs Day today, Chef Anurudh Khanna, Multi-property Executive Chef at The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa shares a bit more about himself and his profession.

Five words to describe myself

Inquisitive, experimentative, resilient, intuitive and compassionate.

Passionate about being a chef

Why not be passionate about something I chose as my career. I wasn’t pushed into becoming a chef – I chose it and I’m glad I did, on good days and on bad days. Very few people get to live their passion daily and I’m grateful that I’m one of them.

Chef I admire the most

Chef Amit Chowdhury, Executive Chef, Taj Mahal Palace and Towers. My first teacher ever and my constant guide till date. While there is a lot that I have learnt from him and I continue to – I always keep his one teaching in mind – that a chef is only as good as his team. Keep your team together and be there for each other – like family.

Meal I enjoy cooking the least

I’m not a fan of cooking with frozen foods. There is no soul in the fruits and vegetables. I’m most excited when I see fresh colourful ingredients – my mind starts wondering how can I blend in these bold flavours and hues and create something that makes our guests go – WOW!

Most challenging meal I’ve cooked 

I once was a part of team that did outdoor catering for more than 7,000 guests. Complete with live counters – on the spot bakery set up – masterclasses etc.  I think I stayed up for three days straight. Never worked harder, faster or under more pressure but learnt the most that day. Team work – time management – decision making and so much more.

When I had to prepare a meal under pressure

I never let pressure get to me. One of the few things I try and ensure is that the kitchen is a calm space. It can get very loud and noisy and often that same smell gets to you - so it’s easy to get irritated. I try and zone out and focus on the dish and what my expectations are from it.

Following sustainable food practices

I love to cook with local ingredients be it spices, fruits or vegetables. I love traveling across India and listening to cooking styles of people who have been in this business for a while, and every time no matter what region I explore – I am just awe struck at the culinary might of this country.

Pandemic changing the way Indians cook in kitchens

I think pandemic cooking was a lot about breaking the glass ceiling when it came to ingredients. Since not a lot of exotic ingredients were available – people happily substituted them for Indian ingredients and I have never been happier. I am a huge advocate of using Indian grains and spices in recipes and pandemic presented the perfect opportunity.

Career goals over next five years

To explore more cuisines, seek out forgotten food tales, research on food trends and maybe who knows – write a book.


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International Chefs Day Anurudh Khanna Executive Chef

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