"To be a good chef you have to be become a good human first" - Chef Nitin Jain
Atmosphere Hotels & Resorts
OBLU SELECT SANGELI MALDIVES
How did it all start? Share your culinary journey with us
I never wanted to join the hotel industry as I belong to a Jain family and there was no hotelier in my extended large family. Now, of course, I am proud to be one of the few professional chefs from the Jain faith.
I did my HM for Institute Of Hotel Management, Faridabad, Haryana and did my industrial training with Taj Air Catering, New Delhi. After completion of my training, I joined as Assistant Flight Supervisor but I was not happy at all with whatever I was doing. then again I applied for chef training program, at the Oberoi New Delhi. A selection at The Oberoi was the turning point in my career, where I got to find my passion as a chef and simultaneously I fell in love with my job.
A dish your patrons/guest love
Kohlrabi Tart, Opera Pastry
A dish that you love but do not have on your menu
Spicy Aloo ki Subzi with desi ghee ki khasta kachori and thin raita.
What according to you does it take to become a successful chef?
Even if you are passionate you have to devote time to learn good things. The kitchen is a technical field with innovations every day and new implementation. To be a good chef you have to be become a good human first, to understand feelings and emotions. Your love for a dish, for your guest, all of that creates a work environment that you can thrive in and create new benchmarks.
What instruments/ equipment/devices you cannot imagine working without?
Squeeze bottle, Piping bag with nozzle, Brush and Knives.
What advice would you give to a young culinary student?
Try to learn the culture of the people and country, try to watch documentaries of successful people, take a scientific mode to learn. Remember that you are the only one in this world like yourself and that you have your own identity. Take inspiration from others but make your own way.
Thyme, Black pepper, Star Anise, Brown Sugar, Sea Salt
What books should every chef read?
Larousse and Krishan Arora - Theory of Cookery