Getting into Gordon Ramsay's restaurant...

It's 2008. Global financial crisis was at it's peak. This was the year I graduated with MBA and came back to India. But No Vacancy situation had already reached before me. Though after MBA there was a chance to try new fields I still stuck to being a chef. Till today I do not have 1 particular answer to it, but that's what felt right back then. Like everyone,as a young chef I too was very facinated watching Hells Kitchen by Gordon Ramsay. I finally got a job as commi chef near my place in a 75 room property. I decided to take it as there were none other. Everyday I started learning something new in kitchen. It was a very basic set up so within 8 months I knew most of my part as well as others.
After 8 months things got very repetitive and there was nothing new I was learning. Shifts were getting lengthier and boring. Every night I would search for some new dish by Gordon Ramsay(as he was all over YouTube) and try replicating it the next day.
A year passed by and I realised that to do some great work I have to learn some great work  by some great chefs. The frustration was so much that I didn't want to work anywhere except the best. I googled for restaurants owned and run by Gordon Ramsay. Out of all the restaurants Verre by Gordon Ramsay in Dubai seemed to be the achievable option, though I had zero clue how this could be achieved.
I spoke to my best friend who was working in Abu Dhabi and asked him if he could arrange for my tourist visa to UAE also if I could stay over at his place till I get this job. Could not thank him enough for agreeing to it. I then discussed this with my mom and told her about leaving my current job. With no hesitation she agreed because she felt the frustration and hunger build up in me. Sous chef at my work tried to retain me by promising me promotion but could not.
The next thing I was in Abu Dhabi with my friend Jehangir. I knew this was not going to be easy as I had no clue how hiring works in fine dinning restaurants and that to which is run in the name of the most famous chef on planet.
Jehangir advised me to give interviews at other good hotels as well as a back up plan and I agreed but deep down I knew I wouldn't settle for anything less than Verre by Gordon Ramsay.
Back then the restaurant was a part of Hilton hotel in Dubai(Now rebranded to Table 9 )
It was my 2nd day in Abu Dhabi and without wasting days I travelled from Abu Dhabi to Dubai by bus. It was very difficult finding the address of the hotel. I had some money with me but wanted to save till the end of the month so decided to walk to the address. I remember it was very hot and walked almost 4 km to finally reach Hilton at Deira Creek. I was sweating, tired and thirsty. Thankfully was carrying a bottle of water along with copies of my resume and certificates. I reached the staff entrance at the back and spoke to the security guard. A huge Egyptian guy who barely could speak English. I told him I want to meet the Executive Chef and he asked me the reason. I told him I am looking for a job . He asked me if I have fixed an appointment with him and I denied. He refused to let me in he said I would need an appointment from HR department to meet with the Chef. This is the standard procedure and apart from this he refused to give any other information. He took a copy of my resume and kept it in his drawer and told me that he will give it to the HR department. If there is any vacancy they will contact me. This seemed like a lengthy process but there was no way he would listen. I decided to wait there but after some time I was asked to leave due to security reasons. I had no option but to return back to Abu Dhabi as I was tired and famished searching for the address.
The good part was at least now I knew the address and could come back early next day. 4 days in a row I came but the gaurd continued to follow his same practice and would not let me in. I even asked him if he could let me talk to someone from HR department but he refused I told him that I am on tourist Visa and left with only 25 days more, also tried calling HR department from Jehangirs phone but did not find luck.
I also found a mosque near to the hotel where I used to rest and pray for a breakthrough. On the 6th or 7th visit I saw one Indian origin chef who came out for smoking . I decided  to talk to him and share my concern. He said his name is Daljit he was from Goa and working in another outlet(Coffee shop called Glass House) . He said  he cannot take me in but can take my CV and give it to the chef directly. This sounded like progress. I gave him my CV and told him that I will wait if he could come back and tell me what the chef said. He said he cannot promise if he can come back again as it was busy in his outlet. But he assured me that he will give my CV to the Executive chef. I still decided to wait back and see what happens. I waited for 4 hours but he did not turn up. Was not his fault as he had already informed me, it was my choice to wait back. I returned home.
Next day I reached Dubai waited at the smoking zone hoping to see Daljit but did not see him. Another Indian employee called Faiz told me that Daljit is off today. Faiz was the room service manager at Hilton and he too agreed to take my CV and give it to the Executive chef. This time I took Faiz number and requested him if he could come back and let me know what chef thinks. Luckily Faiz came back but told me that the chef is in some meeting so he kept the CV at his desk. He assured me that he will talk to Chef when he sees him. He insisted me to go back to Abu Dhabi as it was getting dark.
Next day before coming to Dubai I again tried calling HR department this time luckily I got through someone. I explained to them my situation and that I am very keen to work in Verre restaurant in kitchen. They told me that they have my CV with them and currently there is no vacancy in Verre so I have to wait.
I felt sad but was no way ready to lose hope.
Next 2 days I did not travel to Dubai but made sure I called Faiz to check for updates.
On the 14 the day I got the call from HR asking me if I can come down for an interview. I remember I was so happy at the same time nervous as I knew this is my first and last chance to impress.
I reached at the staff entrance this time the gaurd did not stop me. I guess he had the information beforehand. After his security formalities I was taken to the HR department. The HR manager was not there yet so the HR assistant took me to meet the chef in kitchen where the interview was scheduled. Finally I see Chef Scott, Executive Chef for Hilton (A very energetic Gordon Ramsay protege). I wished him. I open my bag to give him my CV and he swears back saying he already has many copies of my CV. He ask me why I wanted to meet him when HR has already informed that there is no vacancy. I replied saying that "When there is no vacancy in kitchen only an Executive Chef can create some space". He smiles back. He already knows through HR, Faiz and Daljit that I am very keen in joining the team.
He then takes me from his office to Verre where he hands me over to Sous Chef Grant.
Chef Grants asks me to help in prepping the garnish section. In between he never misses to check the way I am executing each task given by the garnish section chef. Chef Scott came once to check how I was doing and asked me a few questions all relating to why I want to work with them. I told him I want to learn and ready to put up all the hard work. The chef working alongside suggested that I should stay back for service, it will impress the chef more. Without second thought I told Chef Grant that I would like to wait back to see how service works. He tells this to chef Scott who comes back and ask me if I am sure. He then makes arrangements for my accommodation at the same place where others stay because I cannot go back to Abu Dhabi after the service is over. I call Jehangir and inform him. After a tiring service I am famished and my feet hurt but cannot express as i knew i was being watched.I Remember Menino (sauce section chef) came  to me and said 'Chef is calling you'. He takes me to his office. Chef is sitting there. I look at him and smile and he asks me"Still Smiling?" He then asks me when can I join?. Thats it, it's one of the happiest day of my life. I reply saying "whenever you want Chef". I then accompany rest of the chefs to staff accommodation (Baiti). Next day morning I leave to Abu Dhabi. Few days later I receive a call from HR department, they call me and rest of the formalities are completed.

After all these years I wonder if I can pull off such level of commitment and energy....

X-MAS BUFFET SET UP

Roast Turkey

A very famous dish during festive season especially in European countries. I thank my early mentors Chef Nick and Chef Scott for this wonderful recipe.

Though Roast turkeys are gaining popularity in India, there is still lot of confusion surrounding 2 things

1. The time/duration for cooking this game 
We are so used to cooking and roasting chicken daily that the moment we get Duck,Turkey or other game we tend to scratch our heads. And specially with turkey because its size ranges from 3 kg(6 pound) up to 12 kg(24 pounds).To make this easy always remember 15 minutes cooking is required for every pound of the bird. This is at 170 deg cel in an pre heated convention oven.
2. Dryness of the meat
Turkey meat is a darker meat. The more you tend to cook darker meats the dryer the breast turns out to be. Off course you can keep basting it with fat or brine in regular intervals but this turns out to be not very effective( Also for this you need to keep opening the oven door which results in loosing the desired temperature). A more simpler and effective technique is to stuff soft butter between the skin and the flesh throughout the bird before roasting. Be careful not to prick or tear up the skin while stuffing as this will leak out all the butter. The skin then protects the butter from flowing out and tends to soften the meat while roasting. You can also mix chop herbs in the butter to give additional flavors.

Mashed/Roast potato,blanched Brussels sprouts, roast gravy,yolk shire pudding, cranberry sauce all accompany very well along roasted turkey.

X-mas cake recipe

These are plum cakes made with adding fermented dry fruits/nuts. A cake mixing get together is performed months before the actual cake mixing. Variety of dry fruits are soaked in liquor and kept aside for fermentation. And eventually this fermented mixture is flavoring factor in X-mas cakes.

Recipe for cakes

Ingredients
Brown sugar- 1 cup
Oil - 2/3 cup
Water - 1.1/4 cup
Flour - 2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cinnamon powder- 1/4 tsp
Nutmeg powder - 1/2 tsp
Cardamom powder - 1/4 tsp
Salt -1/2 tsp
Vanilla essence- 3 drops
Dry fruit mixture(Squeezed and roughly chopped)- 30 gm

Method

Mix brown sugar,oil and water together. Take sifted flour in a mixing bowl, add all powdered spices, baking soda,baking powder,salt. Add the oil and water mixture to the flour gently mixing using a rubber spatula.

Add the fermented dry fruit mix and vanilla essence and pour it in moulds.

Bake in pre heated oven at 180 deg Celsius for 40 minutes.

Perfect Yorkshire pudding

Heat oil in an aluminium mould tray (2 tbsp sunflower oil in each mould) at 190 deg cel preheated Oven. It will take around 15-20 min for the oil to be smoking hot.

Whisk 4 whole eggs in a big mixing bowl and add 200 ml of milk ,200 gm of sieved floor and pinch of salt

Whisk it thoroughly(The batter should coat back of a spoon with no lumps)

Shift the batter from the mixing bowl(which is good for mixing) to a Jug(which is good for pouring)

Carefully take out the tray from the Oven and pour the mixture into moulds. Use a spoon to avoid spiling between the moulds

Put it back in the Oven for another 10 minutes.

Your perfect Yorkshire puddings are ready to serve.

Pan seared fish recipe

A simple refreshing dish with no frills. Over here I am using Basa fish which is easily available but you can substitute it with any boneless fish fillet.

Since Basa fish does not have a strong distinguish flavor I have decided to accompany it with nice strong herb flavored arabiata sauce with some fresh steamed broccoli

Ingredients for tomato sauce

Tomato - 4 no
Tomato puree - 2 tbsp
Chop onion - 1 tbsp
Chop Garlic - 1/2 tbsp
Chop Celery - 1 tsp
Chop Leeks - 1 tsp
Chilly flakes - 1/2 tsp
2-3 Fresh basil leaves- Roughly sliced
1-2 Fresh thyme sprigs
Crushed black pepper- 1/4 tsp
Olive oil - 10 ml
Salt to taste

Marination for Fish
Pommery mustard - 10 gm
lemon juice- 10 ml
olive oil - 10 ml

Method
1. Marinate 200 gm of Basa fillet for half an hour.
2. Blanch tomatoes in boiling water, refresh them in cold running water, peel off the skin and roughly chop. Keep it aside
3. Now heat oil in a pan and chop garlic,onion, thyme, saute for some time and add rest of the herbs and spices.
4. Add tomato puree and chopped boiled tomatoes, adjust the seasoning with salt and pepper and let it simmer for good 20 to 25 min(Stirring it occasionally)
5. Heat oil in a non stick pan and sear fish fillet(Skin side first) for 2-3 min then turn it over carefully using a spatula. Another 1 min in the pan will cook the fish(Timing will depend on the type of fish used)
6. Serve the fish over bed of sauce along with some fresh steamed broccoli.

How to decorate a ginger bread house

Over here we have used base structure made up of ply wood. The roof is then created by pasting biscuits, starting from the bottom overlapping each layer giving it natural look. The walls are then decorated using honey loop,choco flakes and doughnuts.Cotton is used to create landscape in front of the house. Melted chocolate for the road. The rest decorative frills can be easily found in market during festive season.

Swiss 🍫 chocolates!!! Part 2

Just a short recap on the first part. We decided to book cheaper ticket with Kuwait Airlines from Geneva instead of Zurich in order to save some money for some extra Swiss 🍫 chocolates , traveled to Geneva and ended up loosing Utsahs Laptop.
After resting at  Sudarshans we take a cab to the airport. Our flight from Geneva-Kuwait- Mumbai was scheduled at 2 am and we reach airport at 12 am. We already were depressed because of the stolen laptop so I remember there was no excitement shown this time while bidding goodbye to Sudarshan.
We reach the counter and guess what our flight is cancelled due to some technical issue with the flight. We are literally blank with not a clue how to react.That was it, we decide not to take this blow so easily and kept arguing with them, initially they told us to come back the other day for the next scheduled flight but obviously we refused. after an hour of heated argument with their managers all the passengers were given an option to fly to Paris by Air France and the take a similar flight Paris-Kuwait-Mumbai which is another Kuwait airline flight. Most of us agree to it as we did not have any other option.
We check in our luggage(The extra Swiss 🍫 chocolates are still in there)and tighten our seat belts. So now in hope to reach Mumbai we are off to Paris. I do not remember the exact time but do remember running between the terminals of huge Paris airport, switching planes. Finally we are in a plane which is taking us home, a sigh of relief, we wait eagerly for the plane to take off and wait and wait and WAIT!!!!!. The plane wont move an inch before the weather changes for better. After 4 hours of wait finally we are up in the air.
After halting at Kuwait we at last reach Mumbai airport thanking our stars that the journey has ended. As we have reached our country we feel confident that nothing worse can happen now. We rush towards the conveyor to collect our bags and wait for it. Now if I say our bags were missing none would believe but trust me that's what happened. It seems our luggage never switched flights at Paris airport. they tell us to lodge a complaint at Kuwait airline flight with complete address where they will courier our luggage after 2 days.
So now we are at Kuwait airlines office at Mumbai Airport dead tired(even to complaint), listing all the items in our luggage and who could forget the extra Swiss 🍫 chocolates!!!.

Swiss 🍫 chocolates!!! Part 1

It's our last week in Switzerland (Me and Utsah) as we our done with our MBA from IMI, Luzern. And yes it sounds amazing but I will skip the amazing journey and come to the last week when we are all set to come back home. So by the end of the year we both think we are pro and decide to book our tickets with Kuwait Airlines from Geneva (Nearby french border) rather than Zurich which is much closer. And all this to get cheaper tickets so we can buy some extra Swiss 🍫 chocolates. But will this be worth taking the extra travel to Geneva?we are about to find that out.
One more reason why we were comfortable with Geneva was our friend Sudarshan who was placed in Geneva for his internship. We thought we could spend a few hours at his place before taking the flight to Mumbai which he agreed to.
So bags packed(extra Swiss 🍫 chocolates as well). I decide to put my laptop in my haversack and all my gifts and clothes in my main luggage (2bags). Utsah too has 2 huge luggage bags, 1 haversack and 1 laptop bag.
We take the train from Luzern to Geneva. We reach there around 8 pm . We collect our luggage and call up sudharshan to check where he is. He says he is just outside the station waiting. We reach there with all our luggage . I spot him waiting for us with his roomie. We are quite excited to see him after 6 months . The luggage is by our side and we start hugging each other in excitement. Suddenly a guy walks over asking in french for something . He seems like he is lost. He has a loud pitch so loud that we all turn over to him to understand what is it he wants. Sudharshan figures out that he is asking for directions to some address and tells him we have no clue. He walks away real quick. Everyone is passing by so this seems a normal thing. We get back to ending our excitement. Suddenly Utsah realizes that he is missing his laptop bag. WHATT... First we try and blame ourself thinking we forgot it in the train but then Utsah is quite sure he had it till the time we met Sudharshan.And its hardly 30 seconds that we have seen sudharshan. No points for guessing we got made by a gang who distracted us asking for address and left us with a shocker and remaining bags minus 1 laptop. F**k. Poor Utsah I remember him in tears the whole night. We decided to complaint at the local police station not before trying to search the guy by ourselves but no one could help us. After wandering around on empty streets helplessly we finally gave up and decided to take some rest at Sudharshans before going to the airport. With no clue what's installed for us at the airport we reach there for much bigger shocker...... Stay tuned for the next part!!!

Simple decorations for cakes

From Archives

Organic is best

Thank you Mrs Meena for the Himalayan Chives...

Hydroponics is the future of agriculture, its nothing complex but just growing plants by using nutrient rich water instead of soil. it reduces the water consumption by 20% also use 20% less space. Since soil is not needed it does not attract pest and there is no need of pesticides. This indeed produces healthier plants and fruits. 

Cooking for kids when wife is not around!!!!- Magical Soup

As painful as the title sound, trust me we all have to go through this at some part of our life. The major 2 hurdles that we face is

1. What to make?- This seems an easy one for 99.9% of us as we think we are pro regardless of the section of the house we are in. The ladies have mastered in overcoming this.They go the other way around, they first check what is available and then decide what to make. 
2. Once you are done with deciding the 2nd hurdle is Where?-Where of find what you need is the challenge that will definitely change your made up mind. And you are back to hurdle one.

Do not get demotivated by knowing these facts. This next recipe is truly magic and and your answer to above challenges.

Broccoli soup- Yummy,healthy and needs only 3 ingredients(Broccoli+Water+Salt).

Directions-

1. Boil water in a deep pan, add 1/3 tbsp of salt to the boiling water.
2. Trim the broccoli(remove the stalk) and add in boiling water and let it boil for good 2-3 minutes.
3. Drain the broccoli but do not throw the water(The magic lies in this water). Blend the broccoli immediately along with just enough drained water to a soup consistency.

Note- Hot mixture of Broccoli and water tend to burst out of the blender, use enough pressure on the top lid(Possibly a kitchen towel over it would be best to avoid hot steam).

Pour the soup directly from the blender into soup bowl and serve it along Garlic bread/Focaccia bread or even simple bread rolls go well.

Chef Tip- 1/2 tsp butter while blending will do wonders.

Shots from One Plus 5

 Amenity placed in room for guest arrival is a perfect example for proverb "First impression is the last impression"

Middle age recipe with modern age look

Salmon Gravlax- this recipe has always been my showcasing dish for all my interviews. It is very simple to make if you know the recipe. Salmon Gravlax comes from Middle age times when fishermen from European countries used to salt salmon fish and ferment them by burrying them in sand. In fact the word is also derived from word grave(hole in the ground).
Ingredients
Salmon fillet (De skinned)- 300 gm
Cream cheese - 50 gm
cooking cream - 10 gm
Dill leaves - 50 gm
Fennel - 1 bulb(Could be rare in Indian market but can be substituted with this slices of cucumber)
Sea Salt - 50 gm
Sugar - 25 gm
Lemon zest -5 gm
Caviar(optional)
cherry tomatoes- 3-4
Olive oil- 10 ml
Vinegar - 1 tsp
Method

• Trim Salmon fillet to a barrel shape by chipping of the ends so that it becomes easy to roll.
• Make a mixture of sea salt, Sugar, lemon zest and spread half on a piece of Silver foil.
• Place the Salmon fillet over the mix and sprinkle rest half of the mixture on top of the fillet.
• Wrap the silver foil from all ends and prick it with a toothpick. This is done to remove the extra brine which the fish will ooze out.
• Let it marinate for 4 hours, turning it over after each hour so that it marinates evenly from all sides.
• Mix cream cheese,cooking cream, salt and a pinch of chopped dill in a bowl and keep it aside.
• Slice fennel finely and grill it over a griller, make sure you sprinkle some salt over it.
• After 4 hours remove the fish and wash it in ice cold water. pat dry over tissue paper and roll it over generous amount of chop dill. slice the fillet to get roundels of even sizes.
• For plating spread cream cheese mixture in the center of a plate, arrange sliced salmon over it and garnish the salmon with grilles fennel slices.
• Chop dill,vinegar, cherry tomato and olive oil dressing can be used to drizzle the inner rim of the plate.

From Archives

Mumbai's Burger

WADA PAV
At all nook, stall and corners of Mumbai., you will find Mumbaikars just jump on them. Its quite filling and easily available across India. They are a hot favourite of college students, school kids and working class. It gives me immense pleasure to share the recipe of this Mumbai Special Icon

Instructions

• Boil 2 potatoes until tender. roughly mash it after cooled down.
• Grind together 2 green chillies,2 clove of garlic,and a small piece of ginger to a coarse paste.
• Heat 2 tbsp of oil and add 1/2 tsp bleck mustard seeds and few curry leaves, as the seeds splutter add the green chilly and ginger garlic paste to it and fry for 30 seconds.
• Add the potatoes, 1/4 tsp turmeric powder, pinch of hing(asafoetida), salt and mix well.
• Let it cool, till it gets cool down you can make the batter for coating with 1cup besan(gram flour),1/2 tsp turmeric powder,pinch of baking soda and some salt in a large mixing bowl.
• Divide the cooled potato mixture into 6 equal balls, heat enough oil in a deep wok and fry the batter coated balls till golden brown.
• You can also fry some green chilly as it serves the perfect accompaniment(Take note fresh chillies tend to burst in hot oil).

To assemble the wada pav-

Slice the pav in the centre and spread generous amount of green chutney in between place hot fried wada in the centre

Serve along with fried green chillies for those who want an extra spice kick. Some fries and greens at the side will give it a stylish look.

Big boss visit and 3 cups coffee!!!!

Not a big fan of caffeine, in fact everyone around me thinks I am weird for not taking Sutta(smoke) or coffee breaks. But today is going to be an exceptional day.
My Director of Operations(India head) is scheduled to take rounds in my kitchen and this means me and my team of chefs need to be at the top of the game.He is scheduled to arrive at night at 23.00 for the next day rounds at 07.00 am so guess what our day has already begun. Keeping the running kitchen spotless at all time(specially when he enters and trust me you have no clue when he will) goes without saying.So after all the deep cleaning and a busy dinner service I am still smiling waiting to welcome him at 23.00 pm. A bunch of mix thoughts about our first impression are colliding in my skull, but the most strongest and realistic thought is the fact that I have to come back again early morning before he comes down for breakfast. So that's it,I need my 1st cup of coffee to stay focus (frankly to stay awake). So before he arrives I rush to get my coffee. Ok I am sipping my coffee to be 'focus' ; ) while I remember reading somewhere that coffee only starts reacting after 30 minutes so be it. I am done with the first cup and reach to the lobby only to know that Boss has already arrived and rushed up to his room as he was extremely tired. Great!!!!!
So the night ends but like I said the day has just begun. I am at home trying to fight the adrenaline(30 minute coffee funda) using Facebook as my time travel tool and finally doze off by 12ish. This next few hours when i am fast asleep is the best part of the story, at least for me. But this will not last long. 4 am I receive a call from the night shift chef that the other night shift chef has not turned up so here I am back at the hotel helping my night chef for a good breakfast buffet set up before the big boss comes down for his perfect breakfast. No credit for guessing who helped me through these hours, my 2nd cup of coffee. The breakfast set up is done by 6.45 am. Big boss is down by 7ish along with my GM accompanying him, the restaurant is full of guest having their breakfast and I am busy with refiling the buffet as I am filling up for the night shift chef whose job is refilling the buffet. As along as everything goes smooth I am happy. He orders for Bread Pakoda and banana smoothie for his breakfast and he is done for breakfast. I greet him briefly when he is around buffet and he gently greets me back, this indicates he is happy with the surroundings. This gives a sigh of achievement, he skips the kitchen area but takes round of the garden area outside the restaurant and the kitchen back area, gives a few suggestion to GM regarding changing layout to increase covers in the restaurant and few other things. At around 12.30 pm he checks out as he has flight back to Delhi not before he meets all the associates to take a quick feedback of their well being. As he is gone now we all appreciate each others hard work and finally sorted for the big day which has passed. After this a busy Lunch and group bookings for dinner doesn't seem much of a task but the reason for my 3rd cup seems like one, our Finance manager who has worked with the hotel for 2 years is going to get a farewell treat tonight and I have to be there for it too. Though I do not drink this sounds like loosing your self and relaxing so around 8.30 pm after the rush in the dinner service settles down I am sipping my 3rd cup.
The day has finally ended and the night has begun....