Currently : Culinary director, IIHM.
Previously : Executive chef, culinary development & controls, Speciality Restaurants Limited. Executive chef Taj Group of Hotels, Taj SATS Air Catering, where he developed menus for top airlines and retail brands.
Earliest memories of food : Crunchy haak (collard greens) and batte (cooked rice in Kashmiri) cooked by my grandmother on a daan (wood-fired stove) with dry red chilli as the only spice.
YCO 2015 VS YCO 2018
Over the years, our preparation for the com-petition has become much better... there is better outreach and camaraderie.
BIGGEST TAKEAWAY For me, interacting with culinary students and mentors from across the world has improved my out-look by many notches. It has also helped us to improve teaching strategies on the ground. For the mentor, I think the experience of coaching a stu-dent for an international competition of such stature was the highlight. It meant researching and formulating potent strat-egy and implementing it.
UNITED WORLD OF YOUNG CHEFS UWYC, held in January 2018, was a dream come true for any culinary professional. Over 50 nations cooking their national dish under one roof in our kitchens was a wonderful prospect (despite the sleepless nights!). Hundreds of ingredients had to be sourced, some un-known to us, some very rare in this part of the world. I was co-ordinating with over 20 suppliers till the morning of the event and when it unfolded at the Hyatt Regency lawns that evening, it was magical. It was a new high..