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EXPATRIATES IN MAURITIUS
» 31 Oct 2016
LIFESTYLE

In my career, I was always very lucky to end up in very special places. When I graduated from culinary school, I got a chance to work with the Oberoi Group of Hotels.
I come from a very traditional Indian family from the North of India. I have 2 siblings and being the one in the middle, I got the best of both worlds. Growing up in a metro like Delhi, the multi-faceted-culture of the place fascinated and inspired me alike. I loved the fast paced life, maybe that’s why today I am in the food and service sector. I completed my under graduate studies from Delhi University and I graduated in Hotel Management and Catering technology in 2009. My first industrial job training was at the Taj group of hotels in New Delhi. I am inherently trained in the diverse Indian cuisine.
 
ARE THERE CHILDHOOD MEMORIES WHICH MARKED YOU?
My father is a chef. And that has been a sub-conscious motivation for me since I was a child. His work and especially when he spoke of his work, it enthralled me. I loved it. I knew I did not want to be anything else. The path was set. What I remember specifically is cooking with my dad on weekends as a child and visiting many different restaurants with him.

WHAT DRIVES YOU IN YOUR CAREER?
In my career, I was always very lucky to end up in very special places. When I graduated from culinary school, I got a chance to work with the Oberoi Group of Hotels.
I started there when I was 19. I was so keen on learning everything in the kitchen, but the chef took me into his office and said, “I am the boss here. I will tell you when you can leave and I will tell you where to go.”
And journey started from there, working with all departments for long hours, realizing the meaning of ‘learning’, enjoying the process and adding to the willingness and curiosity to learn more and more.

AND HOW DID YOU END UP IN MAURITIUS?
I started my career as a Chef de partie at the Oberoi Flight Services, New Delhi and was soon transferred to Mauritius. That was my first encounter with this island. After 2 years of being here, I chose to join the Regent Seven Seas Cruise liner which sails along the west coast of the United States of America and Canada. However, Mauritius seemed to be my calling. I came back to the island as the Food and Beverage Manager in August 2014.
SO WHAT IS IT THAT YOU DO HERE EXACTLY?
I am the Food and Beverage Manager for the Flame and Grill group of restaurant. At Flame n Grill, we strive to prepare exquisite food and try hard to make every meal an enjoyable experience. The group also handles successful outside catering operations having served high profile clients on the island. I can proudly say that Flame and Grill is one of the best Indian restaurants on the island.

WHAT ARE THE THINGS YOU ARE PASSIONATE ABOUT?
I am keen on an out-of-the-box cooking approach to the kitchen involving modern Indian cooking in the country. Creating and developing recipes and executing them to perfection are my passion. When not in the kitchen, I love spending time by the beach, good music – I am learning to play the guitar at the moment. I love to try new kinds of food preparations – which take me to try out the different cuisines and food establishments across the island.

WHAT DO YOU LOVE MOST ABOUT LIVING HERE?
I absolutely love the Mauritian cuisine and culture. Both are combined with aspects from the four corners of the globe - Europe, India, China and Africa. Mauritians have learned to mix flavors, spices and ingredients and not to replicate the recipes. I have found it amazing that often, dishes are adapted to the vegetables, spices and local fruits. I also love the fact that people here live in harmony and respect all religions.
And the most close to my heart – Mauritian beaches! With its blue sea, blue skies, lagoons with crystal clear water, offering ideal conditions for swimming, snorkeling and a variety of water activities.
Warm culinary Regards! Eat Healthy and live well! Bon appetite!

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La bonne fouille

chamarel
 
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