"I asked one student that what is flesh? He replied flesh is a light of mobile phone" - Chef Harpreet Singh; Corporate Chef, Indian Paratha Company
How did it all start? Share your culinary journey with us
It started in my mom’s kitchen, when I was 6-7 years old. As my father is a mechanical engineer he always wanted me to become an engineer. but after completion of my senior secondary I decided to join IHM so professionally it started from the college.
I remember my IHM days; I always spent my time in production department. I did my industrial training with Oberoi’s maidens in Delhi, where executive chef Jasbir Singh Teja expanded my culinary knowledge. I was the only trainee in the kitchen, who made the orders.
What are your earliest memories of the kitchens you worked in
There are many memories but I will share one or two. The first one is when I was working in the Garde manger section and a waiter came for the salad pickup and I didn’t see that it was already in the refrigerator and I was going to prepare the salad. The same time executive chef saw this episode and he threw a coke bottle on me for my mistake that salad was already prepared.
The second memory is from the field of Academics where I was invited for guest lecture on food production. I was teaching the parts of meat (bone, fat and flesh). After teaching this I asked one student that what is flesh? He replied flesh is a light of mobile phone. Everybody was shocked.
A dish your patrons/guest love
For a mother all the children are equal and as same my all the dishes on menu are liked by my guests. Few of them are Paneer Tikka Parazza, Galouti Kabab, Cottage Cheese Steaks with a hint of Basil, Darbari Naan.
A dish that you love but do not have on your menu
Pathar ke Kabab
What according to you does it take to become a successful chef?
Hardwork, high knowledge of ingredients and managerial skills.
What advice would you give to a young culinary student?
My advice is to become a good chef you should have knowledge of ingredients and you should know your mother cuisine. E.g. – chef xyz belongs to Punjab he should have a strong grip on Punjabi cuisine if he is strong in his own cuisine then he can learn add-on cuisine.
What instruments/ equipment/devices you cannot imagine working without?
Gas range, knife, frypan, ladle.
Your favorite ingredient is…
Salt because salt is a king of spices.
Name chefs you find amazing or chefs work you admire
Chef Manjeet Singh Gill, Chef Sudhir Sibil, Chef Jasbir Singh Teja, Chef Narinder Khullar.
What books should every chef read?
Larousse Gastronomique and Theory of cookery by chef Bali, International cuisine and production management.