salary of a chef II Hotel management salary of a chef
60.4 هزار بار بازدید -
3 سال پیش
-
salary of a chef II
salary of a chef II Hotel management salary of a chef
#chef #salary #hotelmanagement #savantchef #ravisavant #hospitalitymentor
Hospitality Mentor Ravi savant
I was born to a middle class north Indian family in Lucknow, brought up in a joint family with brothers, sisters, uncles and cousins staying in the same locality. The closely knitted family did inculcate the best of Indian values & traditions in me. One such value which decided the journey of my life was the joint cooking.
All men in my full sized happy family were great Sunday cooks. On almost every Sunday I would sit on the huge kitchen counter and watch my father and uncles collectively in the kitchen, cooking meat & chicken and chatting away to glory about how their week had been. It was this place where I first discovered that men cook too, and it’s perfectly acceptable for a man to cook.
I would occasionally stir the meat and my father would tutor me upon the names of the ingredients that went in. I’m sure he did that to sharpen my vocabulary, not realizing that one day that glossary of ingredients would become my passion, my very reason of subsistence.
I realized that in the late nineties the word “Chef” meant either a halwai or a cook, but my mother always told me… “Jo bhi kariyo, imandari se kariyo”, “whatever you do, do it with honesty”, and that had been my guiding light through my initial struggle years. It is then that I opted for a Craft course in Food Production from IHM Lucknow and moved on to Kolkata to pursue a 3 Year Diploma in Hotel Management and A Degree In Hotel Management from Robert Gordon University, Aberdeen (United Kingdom).
My first job was with a grand heritage hotel at Bhopal — the famous JehanNumha Palace built by the Nawabs of Bhopal. Beginning as a management trainee, with ten years of hardships and dedication within the hotel industry, I upgraded myself to the position of Executive Chef.
It is in this hotel that I received a chance to work with the celebrity chef Sanjeev Kapoor for a marriage function of the owners of Dainik Bhaskar publications.
It by all means was an erudition point in my life. I also aired shows with TV Star and Celebrity Chef Rakesh Sethi for Mirch Masala aired for Star Plus.
Then I moved to Goa—The land of Sun & Sand as an Executive Chef at IndiSmart Group of Hotels. Goa is a place to explore the chef in you. My cooking style got a new space—Fusion with the Indian Cuisine balancing the complex representation of the multi–ethnic cuisine and presenting it to the Global clientele. My Modus Operandi was “Go Local-Create Global”.
Training & Development was also a part of my job profile here, where I got involved with the young chefs at IAM, IHM Goa and couple of other private colleges. I was invited as their Guest Chef on couple of occasions. It was a bliss to see the budding chefs lighting up the flames of the food to glory. Training these young buds always enlightened my knowledge and given me immense pleasure shaping them up in a right way. I have a passion for photography and I am a seasoned Aquarist too. I just love fishes and am keen in aqua spacing.
Finally it was home coming for me to dish up my own birth place Lucknow and I joined the preopening team of an upcoming hotel in the motherland. It was an experience that required you to start from the scratch of the process of kitchen set. It was a job that had me hosting Cookery shows for Rotary Club-Rajdhani.
Currently working as a group General Manager for two luxury hotels, I find myself being beckoned back to my culinary roots. The 2020 lockdown has given me the opportunity to initiate my youtube channel and thus, continue to food journey, one I hope my viewers will follow me into.
Culinary Regards,
Chef Savant
knife&camera
#chef #salary #hotelmanagement #savantchef #ravisavant #hospitalitymentor
Hospitality Mentor Ravi savant
I was born to a middle class north Indian family in Lucknow, brought up in a joint family with brothers, sisters, uncles and cousins staying in the same locality. The closely knitted family did inculcate the best of Indian values & traditions in me. One such value which decided the journey of my life was the joint cooking.
All men in my full sized happy family were great Sunday cooks. On almost every Sunday I would sit on the huge kitchen counter and watch my father and uncles collectively in the kitchen, cooking meat & chicken and chatting away to glory about how their week had been. It was this place where I first discovered that men cook too, and it’s perfectly acceptable for a man to cook.
I would occasionally stir the meat and my father would tutor me upon the names of the ingredients that went in. I’m sure he did that to sharpen my vocabulary, not realizing that one day that glossary of ingredients would become my passion, my very reason of subsistence.
I realized that in the late nineties the word “Chef” meant either a halwai or a cook, but my mother always told me… “Jo bhi kariyo, imandari se kariyo”, “whatever you do, do it with honesty”, and that had been my guiding light through my initial struggle years. It is then that I opted for a Craft course in Food Production from IHM Lucknow and moved on to Kolkata to pursue a 3 Year Diploma in Hotel Management and A Degree In Hotel Management from Robert Gordon University, Aberdeen (United Kingdom).
My first job was with a grand heritage hotel at Bhopal — the famous JehanNumha Palace built by the Nawabs of Bhopal. Beginning as a management trainee, with ten years of hardships and dedication within the hotel industry, I upgraded myself to the position of Executive Chef.
It is in this hotel that I received a chance to work with the celebrity chef Sanjeev Kapoor for a marriage function of the owners of Dainik Bhaskar publications.
It by all means was an erudition point in my life. I also aired shows with TV Star and Celebrity Chef Rakesh Sethi for Mirch Masala aired for Star Plus.
Then I moved to Goa—The land of Sun & Sand as an Executive Chef at IndiSmart Group of Hotels. Goa is a place to explore the chef in you. My cooking style got a new space—Fusion with the Indian Cuisine balancing the complex representation of the multi–ethnic cuisine and presenting it to the Global clientele. My Modus Operandi was “Go Local-Create Global”.
Training & Development was also a part of my job profile here, where I got involved with the young chefs at IAM, IHM Goa and couple of other private colleges. I was invited as their Guest Chef on couple of occasions. It was a bliss to see the budding chefs lighting up the flames of the food to glory. Training these young buds always enlightened my knowledge and given me immense pleasure shaping them up in a right way. I have a passion for photography and I am a seasoned Aquarist too. I just love fishes and am keen in aqua spacing.
Finally it was home coming for me to dish up my own birth place Lucknow and I joined the preopening team of an upcoming hotel in the motherland. It was an experience that required you to start from the scratch of the process of kitchen set. It was a job that had me hosting Cookery shows for Rotary Club-Rajdhani.
Currently working as a group General Manager for two luxury hotels, I find myself being beckoned back to my culinary roots. The 2020 lockdown has given me the opportunity to initiate my youtube channel and thus, continue to food journey, one I hope my viewers will follow me into.
Culinary Regards,
Chef Savant
knife&camera
3 سال پیش
در تاریخ 1400/10/10 منتشر شده
است.
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