Dr. Chef Manjit Singh Gill, MD, Eco Green Hospitality Pvt. Ltd; Fmr Corp Chef ITC Hotels
- Dr. Chef Manjit Singh Gill is the Managing Director, of Eco Green Hospitality Pvt. Ltd.
- He is the Former Corporate Chef at ITC HOTELS.
Podcast
Overview
India, a land of vibrant traditions and rich cultural diversity boasts an unparalleled treasure trove of spices that have tantalized taste buds for centuries. These aromatic ingredients, carefully crafted by nature and lovingly embraced by generations of cooks, have woven their way into the very fabric of Indian culinary heritage. In this episode, we delve into the remarkable journey of Dr. Chef Manjit Singh Gill, a culinary virtuoso whose mastery of Indian cuisine has captivated taste buds and transformed the culinary landscape. Prepare to be inspired as we uncover the secrets behind his culinary prowess, his relentless pursuit of authenticity, and the harmonious fusion of tradition and innovation that defines his remarkable career.
00:39- About Dr. Chef Manjit Singh Gill
- Dr. Chef Manjit Singh Gill is the Managing Director, of Eco Green Hospitality Pvt. Ltd.
- He is the Former Corporate Chef at ITC HOTELS.
- He is also the Founder and President of the Indian Federation of Culinary Associations.
- He has been recognized and felicitated several times.
10:53- Are Indians experimenting more with their food, or are they still primarily sticking to a few traditional dishes?
- In my observation, I believe that Indians are currently experimenting more with their food.
- One significant reason is the influence of our education system, particularly hotel schools that heavily focus on Western cuisine training.
- While there are some Indian recipes introduced in hotel schools, they lack comprehensive theoretical books or courses on Indian culinary science.
- Practical experience and expertise in cooking traditional Indian dishes are often acquired through years of hands-on training in hotel kitchens rather than formal culinary education.
16:04- Have you ever taken a risk with a dish or cuisine that paid off and became a big success?
- In my experience, I believe that taking risks with dishes or cuisines is not necessarily a risk if you approach it with the right perspective.
- It’s essential to have a gut feeling that the combination of ingredients and flavors will work harmoniously.
- Communication plays a vital role in food and beverage, where the concept and execution of a dish must be effectively conveyed.
- When creating something, it is crucial to consider the target audience and ensure that the communication aligns with the conceptualization.
- By following this approach, many dishes have been appreciated and successfully embraced.
29:09- Advice to aspiring chefs
- While it’s important to learn international cuisines in hotel schools, one should also become an expert in their own regional food.
- The knowledge of regional cuisine is invaluable as the guidance and feedback of experienced family members and the local community are readily available.
- By mastering your regional cuisine, you gain a strong foundation and understanding of the basics, which can then be applied to cooking other cuisines.
- It’s a pathway to becoming a skilled problem-solver in the culinary world.
RESOURCES:
You can connect with Manjit Singh Gill | LinkedIn
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Profile
- Dr. Chef Manjit Singh Gill is the Managing Director, of Eco Green Hospitality Pvt. Ltd.
- He is the Former Corporate Chef at ITC HOTELS.
- He is also the Founder and President of the Indian Federation of Culinary Associations.
- He has been recognized and felicitated several times.
