ARMED WITH a degree in hospitality from Jaipur, Chef Hemant Negi is currently shouldering the responsibility of handling the entire F&B operation of Romeo Lane restaurant as Executive Chef. Earlier Negi had gathered culinary experience at Royal Caribbean Cruise company where he honed his skills.
In a candid conversation, he talks more about himself and his work
Your food philosophy?
Keep it healthy, cook it with love and passion.
How do you define myself?
I am a dedicated and enthusiastic young chef prepared to work hard and learn from the best.
What are you passionate about?
Cooking and gymming.
Your favourite cuisine?
Well, I love all cuisines but enjoy cooking Continental dishes more
Chef Sanjeev Kapoor. I always get inspired by his work technique, knowledge about food, and the passion he has towards his work is brilliant.
Your favorite ingredient?
Garlic as the flavour and the taste it gives to the dish is incredible.
Your hottest selling dish?
Grilled Chicken with Tamarind Sauce is very popular at The Romeo Lane.
Lessons learnt in the kitchen?
Team work, challenges, clear communication, cleanliness ideas are huge lessons I’ve learnt.
How do you de-stress?
Talking with my life partner and with team members helps a lot in clearing doubts and relieving me of stress. Also, I am a gym enthusiast.
Last meal on earth, what would you choose?
Ghar ka khana and rabdi.
- 100 g cheese
- 2 boiled potatoes
- 1 cup boiled rice
- Salt and pepper as per taste
- Salted butter to taste
- 1 onion
- 10 g garlic
Boil potatoes and Mix them with salt/ pepper and onion
Add boiled rice to the above and cook for 2 mins
Cool and add parmesan cheese, fresh chopped coriander and chaat masala to the mixture
Make small balls out of the mixture and coat with panko and refined flour mixture
Garnish with pickled mayonnaise, mint chutney and roasted papad.