Chef's Platter – Express Food Hospitality

Chef Rohit Sangwan: The road ahead is challenging but demand for unique flavours will never cease

Akshay NayakJune 3, 2020

by Akshay NayakJune 3, 20200

Read Article Earlier creating magic in the kitchens at The Taj Mahal Palace, Mumbai, Chef Rohit Sangwan, executive chef, Taj Lands End, Mumbai, has over...

Chef Nitin Mathur: Chefs need to be prepared to adapt to the ‘new normal’ life that we are to embark on

Akshay NayakMay 13, 2020

by Akshay NayakMay 13, 20200

Read Article As the HoReCa sector in India gears up to welcome their guests back post the crisis, keeping the Tajness intact in the gastronomic...

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Chef Sujan Mukherjee: Young bright minds need to understand the importance of local products

Akshay NayakMay 6, 2020

by Akshay NayakMay 6, 20200

Read Article With an illustrious career spanning over three decades with IHCL in India and abroad, Chef Sujan Mukherjee, executive chef, Taj Coromandel, while speaking...

Chef's Platter Latest Updates

Chef Rajesh Wadhwa: Continuous learning is the key to sustenance and growth for a professional chef

Akshay NayakMay 1, 2020

by Akshay NayakMay 1, 20200

Read Article A professional culinarian with expertise in gastronomy that spans close to four decades, Chef Rajesh Wadhwa, executive chef, leads the culinary operations at...

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Chef Arvind Rai: ITDC has always been and would continue to be in the frontline in the culinary space

EF&H Staff-MumbaiApril 29, 2020

by EF&H Staff-MumbaiApril 29, 20200

Read Article Having spent 30 years in the culinary world, Chef Arvind Rai, corporate executive chef, The Ashok, New Delhi, while speaking to Akshay Nayak...

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Facing the camera as a chef is another art to withhold: Chef Gautam Mehrishi

Akshay NayakApril 9, 2020

by Akshay NayakApril 9, 20200

Read Article Groomed with extensive experience of over 23 years in the hospitality industry, with immaculate knowledge and expertise in the culinary field, Chef Gautam...

Chef's Platter

I took a weekend job as a commis chef and it all started from there: Chef Gary Foulkes

Akshay NayakMarch 2, 2020March 4, 2020

by Akshay NayakMarch 2, 2020March 4, 20200

Read Article Starting his career under the guidance of Gary Rhodes, Michelin star Chef Gary Foulkes has since worked with a whole series of acclaimed...

Chef's Platter

‘My prime aim is to spread Indian Cuisine abroad through various events and dinners’

Akshay NayakMarch 2, 2020March 2, 2020

by Akshay NayakMarch 2, 2020March 2, 20200

Read Article Chef Sultan Mohideen recently joined Signum Hotels and Resorts as the grand master chef. He has also won many awards including the National...

Chef's Platter

‘Today’s chefs are recognised , not just as artisans of food, but also for their skills as culinary ambassadors’

Steena JoyFebruary 7, 2020February 7, 2020

by Steena JoyFebruary 7, 2020February 7, 20200

Read Article Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972...

Chef's Platter

The Mother and Father of it all

EF&H Staff-MumbaiDecember 6, 2019December 6, 2019

by EF&H Staff-MumbaiDecember 6, 2019December 6, 20190

Read Article Chef Nilesh Limaye, executive chef, Meluha The Fern believes that learning and reviving the Mother Cuisine has to be the top priority of...

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