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EXCLUSIVE INTERVIEW | Anirban Ghosh; Corporate Chef; Talisman Hospitality Services Pvt. Ltd.





Corporate Chef, 
Talisman Hospitality Services Pvt. Ltd. 






Editor: Tell us about your journey. How did it all start? 
 *Well, I learnt cooking with my Mother, since I was a small boy, small cakes, cookies, Bengali food and so so. But never cooked any other cuisine rather then Bengali food at home. Surely, my Mother inspired me to take up this interest as my profession and I have no idea when it became my passion. 

Editor: What do you think it takes to succeed in this industry? 
 * Apart from hard work it requires to understand the types of palate, food habit, new trends of cooking and quick learning and quicker delivery of my thought on the plate.

Editor: What are the attributes you look for while selecting or hiring? 
 *Keen to learn, understanding with the characteristics of ingredients and focused on cooking these are the few things which are important for any individuals wants to cook with me.

Editor: What according to you can trainees do while they are training at hotels to make it a win-win for them & the hotel/unit? 
 *Do not only learn, learn and deliver at the same time, take feedback whenever possible, and learn for a cause.

Editor: Tell us a little about your average day 
 *First thing taking my buddy Neo (Lab Retriver) out, come back take shower, have breakfast made by my beloved wife and head to work with a vision.

Editor: How do keep abreast of all that is happening in hospitality? 
*Normally I use web to update myself on regular basis, let it be food mags, blogs, chefs' updates and finally feedback from guests and my friends.

Editor: Two reasons why this industry is awesome! 
 *Only place where my creative ideas get direct feedback and Indians are open to global cuisine. 

Editor: Two things you would like to change about the industry. 
 *Discarding the people from this industry those who disrespect food and follow bad food practice and secondly, teaching the so called food critics, how to taste food and give creative suggestions to find better way to cook (We desperately need sensible food critics).

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