While working as a chef in India, I was associated with many leading hotels, where I was part of a big team. At every step of the way, I received immense help and support from my colleagues and hotel staffers, which eased my work life.
That does not mean that I did not encounter any challenges.
When I was the Executive Chef at the Westin Hyderabad Mindspace, I often came across issues pertaining to staffing, equipment or purchasing issues, . Back then, the only thing I would have to do is to coordinate with the respective departments, like Human Resource, engineering and purchase. I had the confidence that the issue would be resolved at the earliest.
However, as an Executive Chef in America, the entire responsibility for an efficient functioning of the restaurant lies entirely on my shoulders. I am the captain of the culinary ship, literally, and every problem has to be dealt directly with the concerned person or vendor.
While this can be daunting, it has also presented me opportunities to learn a lot. I learnt about government regulations, local body rules, trade practices – things I might never have understood had I stayed within the confines and comfort of the kitchen. It took a lot of unlearning and relearning, but the exposure I received has been totally worthwhile.
TALENT SCOUTING
I feel fortunate to work as an Executive Chef for one of the busiest and most popular Indian restaurant in Washington DC. However on the same note, it is extremely difficult to hire skilled Indian cooks, due to their scarcity in the US. With the ongoing visa restriction, it is getting extremely challenging with each passing day to recruit cooks from India.
Therefore, the only option left to me is to train the local resources on the nuances of Indian cuisine as well as our restaurant’s standards. More than half of our kitchen staff are of Spanish or Mexican origin. They have been rigorously trained to understand what Indian food, its flavours, spices and other aspects mean and how they come together to make a gastronomic delight for diners.
However, the major issue arises when these staffers leave. Looking for their replacement and training them from the scratch, is akin to literally starting a whole new cycle again. And this has to be done on repeat mode!
In India, executive chefs have the privilege and luxury to choose a skilled Indian cook, since a lot of well-trained talent is available. Sadly, this is a huge and unfortunate lacunae while working overseas.
LEARNING WITH THE FLOW
Since my shift from to the US from India, I have witnessed another major difference. Back in India, I had very limited time to create dishes or spend a lot of in the kitchen to prepare a dish; I was often occupied with a lot of administrative work and other hotel activities.
However, now that I am manning a restaurant in the US, I am almost always in the kitchen either cooking or creating a dish. This has always been my passion as a chef and I love what I do every single day here. I believe am literally living my dreams.
Of course, it would be incorrect to compare the work culture of both the countries, since they both have their own pros and cons. I had one of the best times of my professional career in India, however, I am getting job satisfaction in the true sense here in the US. I have penned my thoughts to just highlight some distinct challenges and opportunities that my peers can, and do enjoy, whether they are in India or any other country.
It is a privilege for me to be working as an Executive Chef at Rasika West End, under the umbrella of Knightsbridge Restaurant Group. While my aim is to win a Michelin Star for the restaurant one day, I cannot forget my roots, which lie in India. I believe it is best to absorb the best of both worlds to succeed.
