[progress complete=”65″ title=”Skill Title”]
Chef Nishant graduated from IHM, Institute of hotel management, catering technology and applied nutrition, Bhopal in the year 1996-1999. Later went on to study Food Hygiene for a year & 6 months, from the University of London. Worked at many prestigious and coveted Hotels like Taj Group, Oberoi Group, Jumeirah Beach Hotel (Dubai) and then into restaurants like Olive Bar & Kitchen, LAP (Arjun Rampal), Olive Beach, Cibo (Rohit Bal) & now heading Dusit Devarana culinary journey.
Selected for southern united states Chef Training Program 2010 on southwest food, which was sponsored by SUSTA (Southern United States trade association).Awarded gold at bocus d‘or competition held at Ashoka hotel – Dec – 2010. Won gold at a chef competition by AAHAR in the year 2013 in innovation category.He haswon the 1st prize at mango festival, which was organized at Indian Trade Association, honored to be one of the chefs to attend Master Chefs Classes at the world Gourmet Summit (Rising Stars of the century), Singapore, of April 2008, Co-hosted a famous cookery show on Zee Business called as THE GREAT CHEFS OF INDIA. FOOD AND NIGHTLIFE MAGAZINE did an event to facilitate 10 icon chefs of the world and chef Nishant who was chosen to cook for the event, did food festivals, like Cinco de mayo, south American, French and German cuisines.
| Amogh Tiwari (AT) :What drives you to be in the food and beverage industry? Nishant Choubey (NC) :At the outset I get into the trade completely by default . later I enjoyed my culinary journey since this profession allows you to give you free hand to innovate , justify and excel . I am happy to have worked hard with the correct attitude and finely getting recognition . |
AT :Where do you draw you inspiration from?
NC :I rad lot of book – my favorite is late chef Charlie trotters book and Chef Thomas Kellars selected editions . I ensure that I travel very frequently and be updated on the latest trends . my recent trip to dubai was amazing as I dined at coya and zuma which are right now my favorite places .
AT :What would be your advice to upcoming chefs?
NC :Keep positive attitude and learn from the core . there is absolutely no shortcut to success .
AT:What is the most essential item in your kitchen?
NC:Knife is like a wife …so never share your knife …
AT :What do you cook at home that you never cook at the restaurant?
NC :Fish curry …Bengali way
AT :What are 3 tips for running a successful restaurant?
NC :Location , food , service
AT :What’s your regular comfort meal?
NC :Hilsa curry and plain rice
AT :If you were to open a new restaurant, what style of food would you pick and where would you want it to be located?
NC :India or Spain ….Tapas or small plate concept would be my focus …I would also like to tweak the same in ayurvedic way
AT :When you’re at home or someone else cooks for you, do people feel pressured to cook you something fancy because you’re a big a celebrity chef yourself?
NC :Hahah yes it does happen but I believe that food which is prepared from the heart is the best …that’s y mamas food is the best. Yes my mom cooks for me and I am afraid to cook for her ,….
AT :Mention one project which is very close to your heart?
NC:Dusit Devarana New Delhi ….its an amazing project . I have seen the hotel getting made right in front of me and I am fortunate to be part of it . the kitchen is well lit with glass windows . finelly chefs are seeing some sunshine . the kitchen is made world class with absolutely no cutting corners.
