Chefs should keep it simple, fresh and let their creations speak for themselves – Manav Koul, Executive Chef, Sofitel Mumbai BKC

Consumers globally are looking for novelty. Constant innovation from the dish’s production to its presentation is crucial to supersede theseexpectations and pleasantly surprise them. Today, guests are more inclined to consume products with higher health and quality quotients. Most establishments are thus on the lookout for procuring local produce from farmers. It is important to stay true to what one would like to curate, one’s
style of cooking, what cuisine or technique one is best at, what the market wants and not get too carried away with gimmicks. Chefs should keep it simple, fresh and let their creations speak for themselves. Any establishment works purely on the basis of what they offer in terms of food quality. Aspects such as décor, ambience and location are secondary, because what really matters is what is being served to customers. As long as chefs put everything into curating a menu as per their cooking style, it will attract guests and ensure a profitable venture.