‘Cook good food and earn smiles’ is his Mantra for being happy. Ashish Singh, Corporate Chef Nueva & Café Delhi Heights, believes in plating the best from his kitchen for the food lovers in the city. There may be several food trends in and out but for him only one thing matters – and that is ‘to earn love for his food’. Having worked across the globe, he has gained valuable insights to understand the intricacies of the global kitchen and serve to the best of his ability.
In a candid conversation, he talks more about himself and his work:
How do you define yourself?
A friendly team member with a humble approach.
What is your philosophy of cooking?
As they say, the way to your heart is through the stomach. I believe in winning hearts and making people happy with good food! Nothing brings people together like good food and that’s what my cooking is all about.
Had you not been a chef, what profession would you find yourself into ?
I can’t imagine myself not being around food! Had I not been a Chef, I would probably be a food scientist or a scholar.
What is your source of inspiration?
I am a foodie at heart! As a student, I used to crave for good food but there weren’t any healthy options available. I was always excited to try new dishes at home. Gradually the cravings turned into passion for cooking.
What has been the most rewarding moment in your career?
The most rewarding moment in my career was when I was a part of the team who catered theme banquet for the ASEAN Summit 2018 on Republic Day at Rashtrapati Bhavan.
How has the journey been so far?
My journey as a chef has helped me enhance my skills. I started with my knowledge in European cuisine, and gradually tried to learn about other cuisines like Oriental, Indian and contemporary cuisines. At Café Delhi Heights, we have curated a menu which includes almost every genre of food – from regional Indian to Oriental and Continental, so I have come a full circle as far as my journey is concerned.
What skills are necessary to be a good chef?
The main skill that is required to be a good chef is to stay focused and calm.
I cannot tolerate any leniency in my work.
How do you de-stress?
After a long day at work, spending quality time with my family is my biggest stress buster.
If you had to describe yourself in one word?
How do you rate yourself as a chef?
The Best Compliment You Have Received?
It’s nice to hear : “Chef you have a very humble approach and down to earth nature while dealing with guests and colleagues.”
Your philosophy of work?
Keep myself updated with the latest happenings in the culinary world.Offer a world class gastronomy experience to my guests. Focus on good quality ingredients and hygienic way of cooking.
Lessons learnt in the kitchen?
To be patient, creative and innovative.
Last meal on earth: What would you choose?
Bread and butter pudding.
10 years from now?
I would like the entire world to taste and appreciate my food.
What are your future plans?
Growth and learning is the plan. To be successful, it’s imperative to learn, excel and innovate. I aim to do so in my kitchen.
What are the problems and challenges faced by chefs?
The main challenge faced by the chefs is availability of right ingredients and the desired and dedicated work force.
What is the best career advice you have received?
Do things simply and with a passionate heart.
What would you recommend to someone interested in becoming a chef?
Keep learning, practice hard and do not hold back from innovating new dishes. n