Plant Based versus Animal Based Diets

Hello folks today we are going to speak about how healthier is plant based diet,
Plant based diet is a diet which includes food es from plants, grains, vegetables, fruits, legumes and nut.It also include eggs and dairy products and it does not include animal products which is meat. It is also referred to as vegan diet if dairy is not part of it. Plant based diet have some  health benefits too and majority of people follow plant based diet nowadays.

https://www.pinterest.ca/pin/306455949618971388/

BENEFITS OF PLANT-BASED DIET

• The people who follow plant based diet have lower number of heart disease, Cancer and autoimmune disease compared to people eating animal based diet.
• fiber intake is said to be a beneficial aspect of plant based diet as it helps to prevent over-eating and also it is lower in calories and also decreases the appetite compare to animal base diet.
• plant based food contains no cholesterol and it also helps to reduce the cholesterol of the body compared to animal based diet.

BENEFITS OF ANIMAL BASED DIETS

• The animal based diet is high in proteins and also contains amino acids which are good for health.
• Animal based diet is also a good source of iron which helps in forming haemoglobin that transport oxygen to different parts of the body.
• vitamins such as Vitamin D  Vitamin A & Vitamin B are found in meat which supports the central nervous system.

There are some other benefits of plant based diet

• people who consume high amount of plant based diet have lower rate if chronic disease.
•  plant based diet is also a good source of weight loss.
• it is useful for keeping your skin glow.

In my future culinary profession i definitely give more importance to the plant based diet because:-

This diet is in trend nowadays and as it belong to the healthiest diet it will always be in the trend and the ingredients that include in this diet are in varieties such as avocados, leafy vegetables, grains, legumes which means each and every course can be made through this ingredients even juices and sorbets.
I believe that serving a healthy food to the guest is the first job of any chef as a guest is paying so much to get this healthy food.
And it is proven that plant based diet is consider as the the healthiest food guest who are health conscious will never run against this for sure and as a chef i will make sure that i can create innovative food using this category of foods and can also explain guest about the nutritional qualities of the food as it is equally important nowadays.

Following is the dish i prepare for plant based diet
Vegetable paella
Ingredients:-
60 mL Light olive oil

50 g Green zucchini, paysanne

50 g Yellow bell pepper, cut into strips ¼ piece

2 halves Grilled artichoke left whole,

50 g French green beans, halved, blanched

50 g Shelled sweet peas

50 g Yellow cherry tomatoes, halved

200 g Rice 500 mL Vegetable stock

16 g Saffron, steeped in 50 mL of the vegetable stock

For Garnish pomegranate seeds

Recipe :-

• Grill artichokes, green pees, french beans,  Yellow pepper, and mince lentil balls take it out side in a bowl.
• In the same pan, saute onion in paella pan and add saffron reduction to it.
• mix raw wash rice to it and add water and cover with the lid.
• once rice get cooked add grilled vegetable and cover for  minutes.
• garnish with pomegranate seeds.

This slideshow requires JavaScript.

It was a good experience making this recipe as all the ingredients were easily available as it is traditional recipe of spain. The final product was delicious and flavorful because of the grill vegetable and saffron. this makes me learn about cooking techniques of vegetables. To make this recipe more authentic and more healthier we can cook rice in vegetable stock. In simple words paella is compressed of fibers and carbohydrates with a nice taste. I will surely make this recipe again and try to make it more and more healthy.

HEALTHY HEALTHY DIET!!!!!!!!!

hello folks i am back again with some great suggestions and experience to share with you all. Today i will talk about Diet i followed and the results i achieved.
I followed a South beach diet which is form of diet which focuses on body weight loss and are lower in carbohydrates ,higher in lean proteins, healthy fats, non-starchy vegetable and it consist of 6 meals a day which includes south beach breakfast, lunch, dinner,  3 snacks.
Food that include in the following are:-
LEAN PROTEINS:-  Beef Tenderloin, Skinless chicken, boiled ham, lamb(remove all fat), seafood, cheese, eggs, dairy.
HEALTHY FATS:-  almonds, coconut, Brazil nuts, peanut butter, chia seeds.
NON-STARCHY VEGETABLES- bamboo shoots, artichokes, broccoli, escarole, fennel.

Food suppose to be avoid are as follows: breads, carrot, beets, cantaloupe, beef brisket, corn potatoes, apricots, rice, pasta.

following is the sample menu for South Beach Diet.

Reference:-Dowell, M.(2018).South beach diet plan.Menu and Meal Planning. Retrieved from http://fitnessgoals.com/south-beach-diet-plan-review-and-weight-loss-results/.

This diet can also be followed by the people have allergy with certain food as one of my friend is allergic to dairy. as he can replace milk with soy milk and must include in very less proportion in his diet as it is a good source of carbohydrates but at the same place it contains good amount of protein.

A seven day diet log for south beach diet

		Sunday, April 01
Breakfast	3.0 items	Eggs, Hard Boiled
	250.0 g	Yogurt, Greek, Plain, lowfat
	236.6 mL	Milk, Whole 3.3%
Lunch	100.0 g	Kylling, bryst (filet), kogt, plg  (Chicken, Breast, Boiled, Sliced)
	100.0 g	Salad, Greek
Dinner	0.5 cups	Beans, Kidney, Boiled
	200.0 g	Tandoori Chicken
Snacks	100.0 g	Chips, Vegetable, made from Garden Vegetables
		Monday, April 02
Breakfast	3.0 items	Eggs, Scrambled with Milk and Butter
	125.0 mL	Coffee, Latte, Prepared with Whole Milk
Lunch	100.0 g	Beef, Stir-Fried With Green Peppers
	100.0 g	Rice And Split Peas, Brown Rice
Dinner	100.0 g	Chicken Salad
	100.0 mL	Milkshake, Strawberry, Fast Food
Snacks	40.0 g	Almonds
	50.0 g	Milk, Chocolate, Whole
		Tuesday, April 03
Breakfast	1.0 items	Sandwich, Chicken Salad
	100.0 mL	Milkshake, Strawberry, Fast Food
Lunch	85.1 g	Beef, Tenderloin, Filet Mignon, Roasted
	1.5 cups	Lettuce, Romaine, Shredded
Dinner	2.0 slcs	Pizza, Sausage, Ground Beef and Pepperoni, Thin Crust
	354.8 mL	DIET COKE Soda
Snacks	100.0 g	Chips, Tortilla, Plain
		Wednesday, April 04
Breakfast	3.0 items	Eggs, Poached
	2.0 slcs	Bread, Sourdough, Toasted
	1.0 cups	Oatmeal, Cooked with Milk

 

Lunch	250.0 g	Chicken, Oven Fried Parmesan
	100.0 g	Bread And Butter Pudding
Dinner	100.0 g	Soup, Cream of Chicken, Canned, Condensed, Prepared with 2% Butter Fat Milk
	150.0 g	Chicken, Meat Only, Roasted
Snacks	40.0 g	Cashew Nuts
		Thursday, April 05
Breakfast	2.0 tbsp	Dip, Sour Cream
	236.6 mL	NESTEA Iced Tea Drink, Sweet Tea
	50.0 g	Salmon, Smoked
	1.0 items	Bagel, Plain, Enriched
Lunch	4.0 pcs	Chapati (Indian Flat Bread)
	1.2 cups	Salad, Lettuce with Tomatoes and Carrots, No Dressing
	100.0 g	Fish Dried
Dinner	3.0 items	Bread, Pita
	150.0 g	Curry, Vegetable, Frozen Mixed Vegetables
	150.0 mL	Milkshake, Chocolate, Thick
Snacks	0.5 cups	Ice Cream, Vanilla, Rich
	50.0 g	Chips, Corn, Plain
		Friday, April 06
Breakfast	0.5 cups	Cereal, Granola, Oat and Wheat Germ
	200.0 g	Yogurt greco  (Yogurt, greek)
Lunch	100.0 g	Curry, Egg, With Vegetable Oil
	5.0 slcs	Bread, White
	1.0 cups	Tuna Salad
Dinner	30.0 g	Eggplant, Pickled
	1.0 cups	GOURMET HOUSE Rice, Indian Basmati, Prepared
	100.0 g	Chicken Curry, Homemade
Snacks	2.0 slcs	Cake, White, with Icing
		Saturday, April 07
Breakfast	240.0 mL	Frozen Yogurt
	1.0 items	Sandwich, Hot Chicken
	1.0 cups	Beans, Baked, with Franks, Canned

 

Lunch	250.0 g	Chicken, Leg, Meat Only, Roasted
	0.5 cups	Crab Salad
Dinner	20.0 g	Pickle, Mango, Oily
	250.0 g	Lemon Chicken with Brown Rice
Snacks	5.0 pcs	NANAK Dessert, Rasmalai

I have created a recipe using the suitable ingredients in south beach diet as i used to prepare for me during the diet period.

 Multigrain breaded shrimps
Ingredients
1 Multigrain Bread Slice
1.5 oz shrimps
2 ml lime juice
1 pinch cayenne pepper
1 pinch pepper
20 ml Extra Virgin Olive Oil
3 gm cilantro

Recipe:-

• finely chop the shrimps until mince consistency.
• add lemon juice to the shrimps.
• season with cayenne pepper, black pepper and salt.
• place the mixture on the multi-grain bread and put in refrigerator for 20 minutes.
• shallow fry in olive oil putting shrimp mixture side first.
• garnish with cilantro leaves.

 

After Following the South Beach Diet i feel it is the best way to keep yourself healthy and fit with eating the delicious food as we all know diet is not delicious. This diet makes you feel energetic and healthy.
one must definitely follow the south beach diet to keep themselves healthy and fit.

DAY WELL SPENT WITH OUR FOOD PRODUCERS- OUR FARMERS.

Hey folks today I went to farmers Saturday market which is located in Davisville Toronto Ontario and which only runs on Saturdays. I encounter lots of Farmers in the market  and was really surprise with their produce of food which was so fresh and defining nature in its simple form.
All the products they were selling were organic and produced by them like rainbow carrots, mushrooms,meats, cheese. sweet potatoes, apple, maple syrup, eggs, micro-greens, breads, etc.

This slideshow requires JavaScript.

while observing the best produce I meet one of the nice person among all whose name was “David”.
David was a Farmer selling different varieties of cheeses and after talking with David i got to know that He works with Gunn Hills Artisan cheese and they produce lots of different varieties of local cheese and also owned a cheese shop named Gunn’s Hill Artisan Cheese shop in Woodstock Ontario.
After tasting the different varieties of cheese i was amazed with the taste which it was having. I was really interested in knowing more about the cheeses they were selling.
After talking with him more he explained me about the production and farming of cheese.

He told me that the milk for cheese comes from Family-owned dairy Farm which is located nearby his shop in Woodstock and they produce more than 50 varieties of cheese and on every Saturday he comes with 12 different varieties of cheese in the market. and they are specialize in handmade cheese using locally produce goat, sheep and buffalo milk.

This slideshow requires JavaScript.

This is how he was presenting his cheese products in front of the Customers and was very knowledgeable about his products.
Every Cheese they were selling was properly packed with all the required conditions like % of milk, % of Moisture Humidate, storing conditions, and a short description about the product, Nutrition Facts.
I tasted every each and every cheese from the board and was in love with the taste of it.
One of my favorite cheese among them on the board i found was the “Water-Buffalo Truffle Cheese”  and “Brie cheese”.

Coming to the price of the cheese he was selling was very reasonable and may be cheaper as per the quality of the product. According to me its a best investment we can do in purchasing this good quality products with such a low prices. All the cheeses were range under 8$ TO 10$ for Grams.

After Experiencing this whole tour in the Farmers market I learnt a lot about local produce of Ontario Province and also decided that whenever i will run my own restaurant i will definitely gave first preference to the local food that is the organic food and initially improve the quality of my food and also learnt that how the different factors affect the production of the ingredients we used in the kitchen so we should avoid wastage of food and utilize as much as you can.

 

Purchasing Meat and Game

hey folks
For this blog i choose lamb as my Animal and Leg of Lamb as a cut. The Reason for choosing this cut is slow cooking this cut require slow cooking to release the intense flavor of the meat and the recipe i choose to make with this cut is Raan kebab which is a Lamb kebab preparation in which whole leg of lamb is marinated with citrus,curd and some Indian spices for 2 days than it is Barbecue to get the smoked flavor from the coal.

A sheep in its first year is called as lamb and its meat is refer to as lamb meat. There are three varieties of meat generated from the sheep which are Hogget, Mutton, and Lamb meat. Among this the most expensive meat is lamb meat. Sheep is also a good source of milk and its milk is also for various types of cheese preparations.
Leg of lamb is the most flavorful cut of the the sheep and is explained as saddle of  lamb with two loins and hip and it comes with a center bone with the bone marrow which improves the flavor of the meat. It takes long time to cook but is well tender and can be serve anywhere from rare to well-done.

The price of leg of lamb was 12.99 dollars per pound in Lawrence Food Market. And investing money in this purchase was a smart deal as i am always in favor with lamb dishes and cooking lamb on a coal barbecue in cold weather with family is the great returns i can get and as it will be marinate for two days and than slow cooked on barbecue in front of everyone in the gathering will be a entertainment for family as well
so i decide to purchased the meat and i brought a  1.6 kg leg of lamb for 42.29$.

Recipe for Raan kebab

Ingredients–
Leg of lamb – 1.5 kg
curd – 500 gm
lemon – 3 no
cream – 200 gm
red chili powder- 2 Tbsp
turmeric – 1 Tbsp
cumin powder- 1 Tbsp
coriander powder – 1 Tbsp
Garam Masala – 1 Tbsp
Chaat Masala- 1 Tbsp
coriander – finely chopped
saffron – 1 Tsp
Ghee – 2 Tbsp
Salt – To taste
Pepper – To taste

METHOD
1. Marinate the leg of lamb with curd.lemon juice.cream,red chili powder, turmeric powder,cumin powder,coriander powsder, garam masal, saffron, ghee, salt,and pepper.

2.refrigerate the meat with marination for two days wrapped in aluminium foil.

3. Set the coal barbecue with the desired temperature and put  whole leg on fire.

4.brushed the meat with ghee in equal intervals of time allow the meat to cook fully well done .
5. sprinkle  chat masala on the cooked meat and served with garnish of lemon wedges and chopped coriander .

LEG OF LAMB.

LAMB RAAN KEBEB

 

 

Culinary & Nutrition

hello folks, my name is Akshay anil Medhekar, I am 22 years old born and bought up in Mumbai which Belongs to the state of Maharashtra, India.
As of now, I am not sure about what is the unique thing present in me but yes what I am damn sure about is that it is related to food and cooking as I always like two things in my life which are food and for that food travel as much you can. so this is the major reason I am in this industry of cooking and doing this culinary programme.
According to me, cooking does not only consist of the list of ingredients and recipe but it needs a dedication, a fresh mind, optimism to prepare it and present it on the table which requires the inside heart feeling while processing the food if this is not present then the final product will not be the finest one.cooking is an art in which a chef plays with the colors of ingredients and draw a final painting on the plate.
I see myself in the next five years is traveling somewhere in a new country in search of exploring some new cuisines, understanding their food culture and learning from the best chefs of that place and I will be the happiest person of the earth if I get this thing to do my whole life.

when it comes to nutrition The only thing comes to my mind is proteins as I am very interested in fitness and bodybuilding. And diet is the most important factor comes in this field. so I am very interested in learning about bodybuilding nutrition through this course.

I think nutrition plays a very important role in culinary industry because people nowadays are health conscious and prefer to have a food with good nutrient content and low-fat meal. As the Culinary industry is always about serving a guest as per his need which includes Balance diet, low cholesterol, allergies, healthy meals, medical restrictions.
serving a healthy and good quality food is the main purpose of a culinary industry and is always supported by its nutrient content.

I choose Canada food guide as a credible source for audience of Canada related nutrition because
1.It is a government Recognize website and is very easy to understand and explained in well simple manner and it uses the science of nutrition and health to make healthy choices for their audience.
2.They are focusing on public needs and changing the old formats which are outdated and not in favor of the current audience as mentioned in the Revision of Canada food guide section and they have also mentioned about their future development plans in their cite.
3. Canada food guide is also hosting open consultation with stakeholders and Canadians and getting a good feedback from them and working on the problems to solve them and upgrade them.

After searching some nutrition websites i found The website named as www.freedieting.com is not a credible source to trust in because:

1. The website do not provide a detailed information of the author.
2. It  is not a government authorize website and references are not available for the content.
3. It shows that the author have not done a proper research for this website.

Preservation on its way.

CURED EGG YOLK

let’s preserve egg yolks and increase their shelf life for a long time. The egg comes under the section of perishable food so I thought let’s introduce how we can increase the shelf life of an egg yolk by preserving them in form of curing.
Preservation of egg yolks requires four major ingredients which are Salt, Lemon juice, egg yolk, lemon skin.

It is a very easy procedure for preserving an egg yolk by means of curing salt. The steps for preservation are as follow-
1. Fill the container with Kosher salt and make sure the layer is equally balanced from all the sides.
2. squeeze lemon juice on the salt and place lemon peel on the top.
3.pour the second layer of salt and balanced equally and squeeze lemon juice.
4.put egg yolk on the salt and pour salt on the top very carefully and squeeze lemon juice on the top again.
5.Allow the curing process to do its work for 14 days in the refrigerator.
6.Lemon preserve cured egg is ready to use.

The Final product after 2 weeks looks like this and can be used as a garnish when grated…
Taste wise it has a dense flavor of lemon and is mouth melting when eaten with hot food. it can also be a good garnish while serving caviar.

IMPORTANT POINTS TO REMEMBER-
1.Make sure the container which is used is clean and well sanitized.
2.ingredients like lemon must be fresh.
3.Do not open the container again and again when in the curing process.

LET’S HAVE A SOUP

Hello everyone, today I was thinking about the soup course (POTAGE) as most of the people like to have soup in their meal to follow the complete meal.it is usually had as a starting course in the meal.
according to me, a meal is incomplete without a soup.
so I decided to make a soup and present in front of you all through my blog. As I preferred to have a lot of varieties of soup as I have mentioned in my earlier post that I am in favor to try different varieties of food.
but I would like to present a soup with a Home-Style recipe which is inspired by my mom’s cooking, she learned this recipe from her mom so I can say it’s a traditional soup followed in my mom’s family.
The name of the soup is DAHI KADI also known as CURD SHORBA.
I choose this soup because this one of my favorite soup which no one can make better than my mom.
and here away from home I missed having this soup so I call my mom preparing all miz-en-place and tried to make an exact soup like mom as of now which was next to impossible.
No one can make exact food like mom.

Starting with the ingredient list required for DAHI KADI.

¼ cup milk

3 tsp Bengal gram flour (Besan)

3 cups fresh curd (yogurt)

1 tsp cumin seeds(jeera)

2 tsp oil

½ cups onions (finely chopped)

1 tsp sugar

½ cup cucumber (finely chopped)

¼ cup coriander (finely chopped)

Pinch of turmeric powder

½ tsp grated ginger

1tbsp green chili (finely chopped)

Salt to taste

 

Cooking method

1. Take a mixing bowl and combine milk, curd, and besan and whisk well till the lumps get off.
2. Heat the oil in the pan and add cumin seeds to it and wait till the crackling sound occur through the cumin seeds and then add chopped onions, green chilies, ginger and chopped cucumber.
3. Add the curd-besan and milk mixture to the pan and stir well and cook on a medium flame.
4. Allow it to cook till boiling point and then add coriander leaves, salt, and sugar and put lead on the top.
5. Strain through the fine strainer to get a fine consistency of soup.
   1. Reheat the soup and serve hot with a garnish of curd foam and a fine julienne of green chilies.Dahi kadi is a creamy soup which is usually had in a Maharashtrian family in India. it has a strong flavor of curd supported by the mild flavor of besan and a touch of a fragrance of coriander.This soup is high in nutrients and is low in cholesterol.
      Dahi Kadi can be consumed in both ways as a soup or as a curry.
      after making the soup my roommates in Toronto tasted it and they liked it a lot but one of them was not liking the flavor of coriander so for a solution we can replace coriander with tulsi leaves.
      the reason why I served this soup in steel silver bowl is it reminds me the taste of home and it is the authentic way to serve this soup
      Getting a fresh curd was a challenge I face in Toronto as in India we make curd(yogurt) at home.
      It was a nice experience making a home-style soup away from home in Canada.

THE JOURNEY OF A CHEF BEGINS!!!!

Hello, everyone! My name is AKSHAY ANIL MEDHEKAR, I am 22 years old. I am born and brought up in MUMBAI which is one of the most popular cities in INDIA. I have completed my Bachelor of Science Degree in hospitality and hotel administration from Institute of hotel management GOA. As a part of my college studies, I did my industrial training in hotel TAJ LANDS END in all four major departments.
After completing my education I worked with one of the finest hotel company in the world name FOUR SEASONS HOTEL MUMBAI as a commis chef in specialty restaurant name SANQI in JAPANESE CUISINE.
The reason behind choosing chef as a career is that from childhood itself I was very attracted towards food and was very curious to learn how to make it for myself and present it in front of everyone.I was a foodie from the beginning itself I always try different varieties of food whether it’s accepted in my culture or not. I was keen to know the secrets of the food I am eating and this built my interest in cooking and another reason was the style of cooking of chefs whether street food chef or home-style chef as we all know there is no other best chef in the world other than our mom.
The first thing I cooked myself was an omelette(a plane omelette)but the happiness I got from doing it was a cloud nine feeling and to review your own food is the best judgement to be done in the world.so further my interest for cooking got increasing and increasing and then the cookery shows top it up with the cream to my passion.
So finally it was decided then I will choose my passion, my hobby as my career and I do so
I took admission in one of the best colleges in India which was IHM GOA and I learned a lot from there like required basics for cooking I participated in many food events held in college and was elected as a food production representative in the second year. In the third year, I got a chance to choose a cuisine. I choose continental cuisine but I was always wanted to learn Japanese cuisine because it was not taught in our college so after completion of my degree programme I got an opportunity to join FOUR SEASONS HOTEL MUMBAI and there I requested the head chef to place me in Japanese kitchen and they do put me in.
So in the one year of experience, I learned a lot of things like maintaining temperature sheets, cleaning, sanitizing, hot range cooking, teppanyaki cooking, cold sushi section handling, how KOT works, my duties and seniors responsibilities, etc.

 

 

According to me, cooking does not only consist of the list of ingredients and recipe but it needs a dedication, a fresh mind, optimism to prepare it and present it on the table which requires the inside heart feeling while processing the food if this is not present then the final product will not be the finest one.cooking is an art in which a chef plays with the colors of ingredients and draw a final painting on the plate.

This is my first time Blogging experience and I feel it will definitely help me to achieve my goals and it will also help me to stick to my dreams of being a traveler chef as I always wanted to travel the world and try a different type of cooking and to learn different cuisines of the world.

“To me, there’s no great chef without a great team.”:- DANIEL BOLOUD
Yes, I do agree with this quote by Chef DANIEL BOLOUD because coordination in a team is the key to success to run a kitchen.

https://www.instagram.com/p/BJgUXuojOtm/ https://in.pinterest.com/pin/477170523009741154/

Comming to the chef’s blog  I follow is Chef VIKAS KHANNA blog of his journey to NewYork. I do follow the key rules indicated by him like “KEEP IT SIMPLE”.
The chef also owns a Michelin star restaurant in NewYork name as JUNOON
Everyone supposed to read his blogs because I feel the work he did as a chef must follow the upcoming chefs in India.
following is preferred link for the blog:-
https://www.greavesindia.co.uk/amritsar-new-york-interview-chef-vikas-khanna-2/

 

THE JOURNEY OF A CHEF BEGINS!!!!

Hello, everyone! My name is AKSHAY ANIL MEDHEKAR, I am 22 years old. I am born and brought up in MUMBAI which is one of the most popular cities of INDIA. I have completed my Bachelor of Science Degree in hospitality and hotel administration from Institute of hotel management GOA. As a part of my college studies, I did my industrial training in hotel TAJ LANDS END in all four major departments.
After completing my education I worked with one of the finest hotel company in the world name FOUR SEASONS HOTEL MUMBAI as a commis chef in specialty restaurant name SANQI in JAPANESE CUISINE.
The reason behind choosing chef as a career is that from childhood itself I was very attracted towards food and was very curious to learn how to make it for myself and present it in front of everyone.I was a foodie from the beginning itself I always try different varieties of food whether it’s accepted in my culture or not. I was keen to know the secrets of the food I am eating and this built my interest in cooking and another reason was the style of cooking of chefs whether street food chef or home-style chef as we all know there is no other best chef in the world other than our mom.
The first thing I cooked myself was an omelette(a plane omelette)but the happiness I got from doing it was a cloud nine feeling and to review your own food is the best judgement to be done in the world.so further my interest for cooking got increasing and increasing and than the cookery shows top it up with the cream to my passion.
So finally it was decided the I will choose my passion, my hobby as my career and I do so
I took admission in one of the best college in India which was IHM GOA and I learned a lot from there like required basics for cooking I participated in many food events held in college and was elected as a food production representative in second year. In third year I got a chance to choose a cuisine. I choose continental cuisine but I was always wanted to learn Japanese cuisine because it was not taught in our college so after completion of my degree programme I got a opportunity to join FOURSEASONS HOTEL MUMBAI and there I requested head chef to place me in Japanese kitchen and they do put me in.
So in the one year year of experience I learned a lot of things like maintaining temperature sheets, cleaning, sanitizing , hot range cooking, teppanyaki cooking , cold sushi section handling , how KOT works, my duties and seniors responsibilities, etc.

 

 

According to me, cooking does not only consist of the list of ingredients and recipe but it needs a dedication, a fresh mind,optimisim to prepare it and present it on the table which requires the inside heart feeling while processing the food if this is not present then the final product will not be the finest one.cooking is an art in which a chef plays with the colors of ingredients and draw a final painting on the plate.

This is my first time Blogging experience and I feel it will definitely help me to achieve my goals and it will also help me to stick to my dreams of being a traveler chef as I always wanted to travel the world and try a different type of cooking and to learn different cuisines of the world.

“To me, there’s no great chef without a great team.”:- DANIEL BOLOUD
Yes, I do agree with this quote by Chef DANIEL BOLOUD because coordination in a team is the key for success to run a kitchen.

https://www.instagram.com/p/BJgUXuojOtm/ https://in.pinterest.com/pin/477170523009741154/

Comming to the chef’s blog  I follow is Chef VIKAS KHANNA blog of his journey to NewYork. I do follow the key rules indicated by him like “KEEP IT SIMPLE”.
The chef also owns a Michelin star restaurant in NewYork name as JUNOON
Everyone supposed to read his blogs because I feel the work he did as a chef must follow by the upcoming chefs in India.
following is preferred link for the blog:-
https://www.greavesindia.co.uk/amritsar-new-york-interview-chef-vikas-khanna-2/