'Eat a wide range of food and experiment with things'

Executive sous chef (The Leela Palace) Sujit Mukherjee’s suggestion to all those who aspiring to become chefs.

The first dish I ever cooked was Maggi — with a twist. It had cabbage, onions, pepper, tomato ketchup sauce and garnished with a fried egg. Wouldn’t you love to try that? I remember being the happiest little kid when my mom would cook her amazing meals for the family. I began to cook too. Actually, I wanted to join armed forces because I always admired their dedication and discipline. But I could not pursue it further; so I decided to be a chef, which also requires equally high levels of dedication and discipline. No regrets at all!

Sujit Mukherjee
Sujit Mukherjee

The first professional kitchen experience I had was peeling onions for a large banquet and I grew to cooking food for 2,800 people. I started my career in an Indian kitchen. The blend of spices and the union of flavours with exotic spices fascinate me. A lot of young people have no idea what this kind of job requires. It’s tough; so try not to take this as an easy way out. Nowadays, chefs are in serious demand all over the world.

Recently, we did a complete themed brunch which was based on molecular cuisine using techniques like sous vide, nitrogen cooking, gelling and spherification. Of course, certain experiments don’t work out. I tried making a pizza pie with a twist but it didn’t come out the way I wanted it too. Food is not just about cooking; I educate myself on flavour, taste and seasonality.

You should try Spaghetti Aglio Olio with grilled chicken, which has a nice charcoal aroma of the chicken, caramelised garlic and extra virgin olive oil for that additional flavour. It’s my favourite! Always use garlic and herbs in your dishes. While the former helps in controlling cholesterol, the latter helps in reduction of heart diseases.

I’ve got a good understanding of food and cuisines from other countries. A tip to aspiring chefs: eat a wide range of food and experiment with things; it’s the only way to update yourself in the present market. So start at the bottom and work your way up, learn and absorb as much as possible. Assisting in kitchens is essential to understand the industry on a deeper level. If you have that passion and you’re willing to work hard, you’ll do well. And fast.

As for me, I’ve been in the kitchen for a long time and I soon want to travel to various places and try the local flavours there.Also, cook under the open sky and indulge in a nice warm chocolate soufflé.

Related Stories

No stories found.
The New Indian Express
www.newindianexpress.com