Chef Ashish Bhasin is one of the most celebrated chefs in India. having been awarded the country’s Top 5 Chef (Hotels) Award (2018).He heads the culinary operations at The Leela Ambience and Residences in Gurugram and comes with 19 glorious years of comprehensive experience in kitchens of world-class restaurants. A culinary innovator known for producing delectable delights, Chef Ashish has worked at The Oberoi Hotel-New Delhi, The Oberoi Rajvilas-Jaipur, Trident-Udaipur, Trident-Bandra Kurla Mumbai and also at the picturesque, award-winning and luxurious hotel, The Oberoi Sahl Hasheesh, Red Sea Egypt. He was awarded the Silver Hat Indian Chefs at the culinary forum—a recognition of being the best chef in India who has less than 22 years of experience.
Tell us about your journey to date.
‘A happy heart makes happy food’ is the philosophy that I wake up to every morning. Currently, I am The Executive Chef at The Leela Ambience and Residences Gurgaon. I started my career with the Taj Group of Hotels and have worked at The Oberoi Group of Hotels in New Delhi and Udaipur. I was the first Indian to be made an Executive Chef at The Oberoi Rajvilas, Jaipur. An international posting took me to Egypt on the Red Sea in a hotel called The Oberoi, Sahl Hasheesh. I was The Executive Chef of Trident Bandra Kurla on my return. I have had the opportunity to work with some of the best people in the industry.
2. What led you to take up this career path?
People eat to live, and Punjabis live to eat is something I believe in. My love and passion for food has given me the strength to distinctly feel each flavour. I participated in various kinds of activities during my school days. An all-rounder, but particularly passionate about camp and scouts. We went for many camping trips and would have to make our own food on a chullah. The cooking bit of the trip always left me fascinated but never once did I think that it would become my profession. In fact, I was sure I would join the Defence Forces. In 1994, as most of my friends were gearing up for hotel management entrance exams, my inquisitive mind too would wonder if I had an aptitude for working in hotels. This thought led me to sit for the exam. To mine and everybody else’s surprise, I cleared the exam and decided to go for the course. On the very first day of college, I stood in the middle of the kitchen telling myself that this was the place for me.
3. What does your typical day looks like?
A chef’s day is never monotonous, every day we play with ingredients to reach our customers’ hearts through their stomachs. Every day is a new day and a new challenge. I start my day early, with understanding the previous day’s operation, numbers and customer feedback. Understand what went wrong and what went right, most importantly what could be done better. Breakfast is a very important meal, I ensure we serve the best experience to our guests. I also spend a fair amount of time meeting and understanding guests and their requirements. Someday could be spent on new menu trials, brainstorming, new implementation, random checks of stores, receiving and food quality to ensure we don’t drop our standards. Once I feel everything is under control, I leave for home. Spend time with family, play some board game, watch television and that’s how my day ends on a beautiful note.
- Does one’s approach change when cooking professionally and at home?
It’s not approach but yes, every scenario is different and hence your style differs. You have different equipment, resources and help at home and hotel. Also, at home, I generally cook with my daughter which is therapeutic and fun. I am one of the few who conceptualized the home chef movement and am proud to say that I have given breaks to and mentored a few recognized home chefs . - Can cooking be learnt at culinary schools or is natural talent required?
Yes and no. Cooking is a science and culinary school teaches you that basic, but over and above that it’s individual. I personally believe a good chef is a passionate diner too. His love for food keeps him on his toes and pushes him to keep trying something new. A chef’s innovations are based on his childhood memories, his own experience with food, the knowledge he gathered over a period of time from books and reading about food and his trials. We do fail, but we learn from that. - Which is your favourite cuisine ? What is your comfort food ?
It is difficult to zero down on any one cuisine. But, I love cooking Italian food, especially fresh hand-rolled pastas and tiramisu. My all-time favourite meal would be rajmah-chawal and kachumber salad. Growing up eating it, it invokes nostalgia and is my ultimate comfort food.
- Who is your favourite chef?
I am a huge fan of Chef Thomas Keller. He genuinely cares about flavours, does not complicate things unnecessarily. Keeping it minimal is his rule. I like his work because being sustainable, seasonal and local is the only way forward.
- Why are most renowned and famous chefs men ?
My first boss was Executive Chef Nita Nagaraj. I learnt a lot from her. So, I don’t see any reason why women can’t be successful in this field. Maybe, women taken on the onus and demanding jobs of managing homes, family, children etc. Being a chef is a challenging and demanding job and if the men folk can step up and share responsibilities in the home front, women can reach for the stars.
- Please describe qualities a chef should have.
I am still learning but what I think is, chefs should be good leaders, creative, innovative, perfectionists, be patient, take criticism, be a team player, hardworking, customer focussed, good with numbers and respect food. Phew! Quite a list I must say ;).
- Lastly, tips for budding chefs please.
Food is the best thing that has happened to mankind. Enjoy food, but respect it. Always remember, numerous people go to bed without a meal every day. So eat to your heart’s delight, but never waste an iota of this precious resource. Another thing worth keeping in mind is that food is a very simple thing, don’t complicate it. Respect ingredients and cook from your heart.