What has happened is that today so-called chefs don’t invest in themselves; they only pick up those simple things that are easy to do and they overdo it.
Hence, techniques like spherification are not easily embraced.” – #Chef Vikramjit Roy, Head Chef – Tian, ITC Maurya New Delhi
Rivayat was about reinventing Indian food. These are our age-old recipes which were getting lost, so somebody needed to take the initiative to make sure that these didn’t get lost with time.” – #Chef Tejas Sovani, Executive Sous Chef, The Oberoi Group
Chefs need to move out and travel because whatever you learn or experience is what you incorporate. What you also do along the way is that you break certain myths that you always believed in.” – #Chef Kunal Kapur, MasterChef, India
