'I am a passionate culinary artist who constantly explores new flavours and cuisines' - Pranav Kapoor, In-Flight Chef & Food Artist
Chef Pranav hails from Amritsar, Punjab 'city of culinary attraction' in north India and spent most of his childhood in the capital city of New Delhi.
Inspired by his grandmother who loves to cook, her kitchen became a part of his foundational training. He started working at a very early age for promotional events at the age of 17 for the love of food and travel.
How did it all start? Share your culinary journey with us
A graduate in Hotel Management from Chef Course-Systematic Training and Educational Programme (STEP) run by OCLD, I did my graduation from IGNOU - Bachelor of Tourism Studies. After joining the industry as Kitchen Step Associate with 5 star Resort Hotel The Oberoi Amarvilas, India(Agra) for three years, I worked in all sections of Kitchen Department and did my Specialisation in Continental and Garde Manger.
Did my exposure training in The Oberoi Udaivillas , Udaipur and Wildflower Hall, Shimla where I worked under the guidance of Chef Dharmen Makhwana , Celebrity Chef Narayan Rao, Chef Siddharth Sharma & Chef Mohan Giani. Then I was posted for Pre-Opening 5 Star Luxury Bussiness Hotel The Oberoi Gurgaon India, and got promoted as Chef De Partie and picked up learning from Mr Kapil Chopra (President of Oberoi hotels), Chef Ravitej Nath (Best Chef of India award by Hon'ble President of India) and worked for a Vvip event La Cellule with Celebrity & Michelin Starred Chef Vineet Bhatia, Chef Anjum Anand, Australian Chef Ian Curley & Michellin Starred Scotish Chef Marcello Tully.
Then I went on to next challenging project with Pre-Opening 5 Star Luxury Resort Dusit Devarana ,Bird Group Resort, India (Delhi) which is now known as The Roseate New Delhi recognized as Best City Resort Winner 2016 and Best New & Luxury boutique hotel in India, where I with Celebrity Chef Nishant Chobey, Chef Gagan and Chef Dhiraj Dargand served the who's who of Bollywood.
What are your earliest memories of the kitchens you worked in
One of the earliest memories of kitchen begins from the commissary and receiving area which plays a vital role in the operations of the Main kitchen.
A dish your patrons/guest love
Tian of Orange and mint yogurt with micro salad greens
A dish that you love but do not have on your menu
That is usually from streets food could be white butter ka samosa filled with pistachio, almonds and khoya.
What according to you does it take to become a successful chef?
Your Patience and your ultimate goal for which you thrive towards making you to become one of the greatest chef in the globe. Definition of successful varies from person to person where he/she would like to settle or accommodate himself.
What advice would you give to a young culinary student?
Have a solid foundation, everything that you go through prepares you for the future.
What instruments/ equipment/devices you cannot imagine working without?
Equipments, devices, instruments are all secondary until and unless you have a positive attitude of people around you. We can use all tools from around the world, but it will never replace the palate or the talent of Chefs who are in the Kitchen.
Your favorite ingredient is…
Wild Aragula, Balsmic Glaze, Baby Fennel, Saffron
Name chefs you find amazing or chefs work you admire
Chef Dharmen Makwana, Chef Narayan Rao are amazing chefs I have worked in past and chefs I admire to work in the future would be Chef Gaggan Anand & Chef Nobu Matsuhisa.
What books should every chef read?
Larousse Gastronomique & The Professional Chef are the bible books for culinary cooking.