Career as chef
By Taru
Bahl
ROYALTY has always been indulgent to
food. Every state palace had its share of Indian and
western chefs, kitchen assistants and food tasters. Masala
experts, based on the days menu used to grind
different masala pastes, be it for chicken, fish,
mutton, snipe or partridge. Food tasters not only ensured
the authenticity and flavour of the dish but also checked
for poison, given the high level of intrigues at that
time.
All documentation whether
it is through paintings, murals, literature, poetry or
scrolls reflects the rulers fond preference for
cuisine and food presentation. It was supposed to reflect
the mood, weather, occasion and ambience of the time.
Celebrations, change of season and even mourning had a
food culture all their own. Today, the food industry is
an organised sector and food pampering no longer the
preserve of the rich and the famous. The chef is a far
more visible figure.
Till a few years ago, it
was only the five star hotels which used to organise
specialised cuisine festivals for the few food buffs who
(thanks to international travel) were interested in
foreign cuisine.
Now, with specialty
restaurants, world renowned hotel chains, high quality
catering services in not just the metros but also smaller
towns, one is in the midst of a virtual food revolution.
A good chef who has both qualification and experience to
back him, finds himself deluged with job offers. Any food
junkie will confirm that it is not the location or the
interiors which determine the drawing power of an eatery,
but the food and its service.
The chef therefore is the
prized catch of any business related to food,
making his high skill vocation highly remunerative too.
What does it take to be a
sought-after chef? The first thing, of course, is a
passion for everything related to food. Unfortunately in
India exclusive training in cuisine and food is not
available, barring an odd institute here and there.
Usually one goes through one of the hotel management or
food craft institutes and follows this up with a job in
the kitchen of any hotel/restaurant.
Here, you pick up the
rudiments of the trade, hone your skills and taste buds.
Only once you have gained a fair level of expertise, you
can combine creativity and innovation in your trademark
recipes.
While there is no stopping
you from learning on the job, giving a full-time course a
by your leave, most employers look for a cooking school
diploma/degree as an essential credential. A professional
course gives you an overview. If you apprentice
on-the-job under another chef, chances are he wont
share his trade secrets with you. Why did a sauce break
down or why did the cake fall, could be dilemmas you are
left to sort out for yourself.
In a good cooking school,
cooking is treated both as an art and a science. Idea
being to create a student who has an educated palate and
a thorough grounding in the principles and techniques of
fine cooking. This comes by fostering an intellectual and
aesthetic sensibility that transcends recipes and
formulae.
It prepares you for a wide
variety of career paths in the modern culinary community
which could be in the kitchens of the finest restaurants
worldwide, in the highly specialised fields of food
writing (Jiggs Kalra, Roopa Gulati), food consultancy
(Karen Anand), catering, publishing (coffee table books),
cookery books (Tarla Dalal) producing, researching and
anchoring television shows (Khana Khazana, the Restaurant
and Rasoi shows) and personality based food shows
on international channels (Madhur Jaffrey on BBC).
By joining a well-equipped
institute you get acquainted with basic cooking
techniques; gain insights into culinary secrets of
different regions and countries; are in a position to
assess industry standards; polish your art of
presentation; understand the mechanics of sanitation and
safety; go through the basics on personal management
development; career development (time/training
management); book keeping and, restaurant accounting;
sales, loss prevention; marketing and palate development.
Along with planning menus
you learn about logistics too weights, measures,
capacities, temperatures, kitchen equipment and gadgetry.
Overseas schools lay a great emphasis on palate
development. This includes tastings of things like olive
oils, cheeses, spices intended to demonstrate first-hand
that good food is more than a reflection of individual
preferences. Palate development is a lifelong pursuit.
The finest chefs are adept at tasting
critically. While a training school gives you
requisite exposure and academic knowledge, it is only
time and experience which give you confidence and
mastery.
The Culinary Institute of
America is perhaps the only residential college in the
world devoted entirely to culinary education where more
than 2,500 students pass out every year. It offers
associate degree programmes in culinary art, baking and
pastry arts and continuing education courses for food
service professionals. It has 36 fully equipped kitchens
and four public restaurants.
Then you have Cordon Bleu
schools in Europe. In Indian there is Goas academy
of Culinary Education.
The biggest irony about
the food business is that the top positions are dominated
by men, the biggest restaurants are owned and franchised
by men and this when food and kitchen are supposed to be
the domain of women! Women all over the world are
acknowledged to be good in specialty areas like salads,
desserts, puddings, cakes and other bakery items. Their
creativity, colour combination and presentation skills
bring a welcome freshness.
Another reason why women
job-seekers deliberately opt out of the kitchen rigmarole
is because they perceive it to be the most unglamorous
part of hoteliering. Work conditions are strenuous and
there is a gender bias which works against the weak
hearted "fair sex".
Many women give up when
they find themselves not moving beyond the chopping,
grinding, cleaning "deck-hand" stage. Usually
after the first year or two, you are given the choice of
specialising. It could be another four to five years
before you can satisfactorilymaster the taste, flavour,
texture and appearance of your chosen dishes/cuisine and
are given a free hand to experiment and do things your
way.
Food consultant Karen
Anands career graph reads like a dream. Armed with
a singular passion for food (no degrees, mind you) she
started with catering, going on to join Mumbais
Khyber as a food consultant. She travelled extensively,
took a peek in the best hotel kitchens and learnt as much
as she could on-the-job. Today she is a consultant with
Dominoes (India), The Park (Delhi), Khyber and Old World
Hospitality. She does different things at different
places. She trains chefs, gives them exclusive recipes,
food ideas, develops menus, helps them source
ingredients, trains fresh catering students, adds value
to hotel research and developments cells and is into
developing a line of low calorie Indian food for a London
chain.
According to Karen
"You must be prepared to go beyond the prescribed
syllabus. Depending on your clients/employers
needs, equip yourself with information and knowledge
which should be on your finger tips. If you are
consulting, dont shy away from quoting high fees,
but make sure you give good value for money, any exposure
abroad should be grabbed and finally let your conviction
and love for food show in all your food creations and
presentation".
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