Curiosity and excitement about small things may be a
naïve thought at the moment, but exploring the same could have a
surreal effect in future. This is evident from the journey of Parimal
Sawant, executive chef, Meluha The Fern, Mumbai, which began when he
thought the kitchen was “the most exciting place in a hotel or
restaurant”, a view he continues to subscribe to
The 37-year-old Mumbai University alumnus, who holds a diploma in hotel management from Sophia Polytechnic, Peddar Road, said, “After all, the kitchen is where everything happens. It is a melting pot of culinary cultures, where an array of flavours, textures, aromas and colours combine, resulting in an experience.”
Although it was an offbeat choice of career, Sawant – whose father worked for Hindustan Petroleum and whose mother served in the navy for 42 years – stuck to what he admitted was “a difficult decision to take” because he was passionate about good food. “Moreover, I wanted to enjoy the freedom to be creative and a role that offered me the opportunity to travel the world,” he added.
He credited the support of his parents for his achievements, and stated that he ensures that his family holds its heads high. He said it was the mutton cooked by his grandmother that inspired him to cook. “Its taste is unforgettable, and it cannot be found in any restaurant. She used to cook the best food I have ever eaten,” he said.
Sawant recalled his first cooking experience – in his childhood, he helped his grandmother make thalipeeth, a Maharashtrian dish. He said, “I helped her prepare the raw material, and would stand beside her and watch it being prepared till its aroma filled the kitchen. I miss those days. I look forward to cooking like her someday, and hope the aroma would make my customers crave for the taste.”
While studying hospitality management, he became a trainee and worked at night. He stated that he would complete his assignments by 3am and wake up at 5am to attend classes in the morning, adding that his hard work has borne sweet fruit. “Today, I have about 16 years' experience in the food and beverage industry,” he said.
Sawant began his career with the Taj Group of Hotels, and stated that during his stint there, he was like a baby walking for the first time and then learning to run using a walker. “Ramchandra Iyer, chef at the Taj Hotels, was my first mentor. He taught me all the nitty-gritty, including the styles of cooking, service and how to build and maintain relationships with the customers,” hr added.
He also had stints with the Renaissance Hotel, the Royal Orchid Hotels and the Marriott International Convention Centre (where he was chef de cuisine). He stated that he got the opportunities to work under the best trainers. Not only did they understand his qualities, but they also moulded him well to bring his career to the stage it is in now.
Sawant added that as a trainee, he had to face a fair share of challenges. “I had to put my best foot forward and offer exceptional food with zeal. To be a chef, one has to be an all-rounder and possess the qualities of a leader, a trainer and a client servicing executive. It took me almost a decade to gain the experience of the various roles played by professionals in the food and beverage industry,” he said.
In a bid to gain additional experience, and also to hone his skills, he joined the Ochid, where he was offered the junior sous chef's position. Last December, he was appointed executive sous chef at Courtyard by Marriott in Ahmedabad, where he introduced themes for the buffets at MoMo Cafe and whipped up delicacies at food festivals.
A regular on televised cookery shows and at workshops organised by the Ahmedabad edition of a tabloid, Sawant also shares his expertise by contributing recipes to reputed newspapers and magazines. When quizzed about the qualities needed to be a chef, he said, “One has to have a flair for preparing innovative dishes and presentation skills.”
“Moreover, a chef must have confidence and strong belief to make things work according to a plan. He/she also has to understand the time of action and preferences of the food lovers, and cater to their needs and requests,” he said, adding that his own unique selling point is his jolly and amiable nature, which helps him understand his clients.
“I believe that food is not just something I always look forward to, but I always try to maintain a healthy diet as well. Whenever I prepare a dish or a recipe, I make sure that my patrons, who love food, do not compromise on their health,” Sawant said, adding that he has a plan up his sleeve, and it could be called his dream project.
“I would like to start a 24X7 restaurant, which would not just provide the patrons their favourite foods, but would also provide information about the foods they need to consume in order to remain in shape. Unlike other restaurants, it would be a detailed concept restaurant. I look forward to winning the hearts of Mumbaikars with my signature dishes,” he added.
The 37-year-old Mumbai University alumnus, who holds a diploma in hotel management from Sophia Polytechnic, Peddar Road, said, “After all, the kitchen is where everything happens. It is a melting pot of culinary cultures, where an array of flavours, textures, aromas and colours combine, resulting in an experience.”
Although it was an offbeat choice of career, Sawant – whose father worked for Hindustan Petroleum and whose mother served in the navy for 42 years – stuck to what he admitted was “a difficult decision to take” because he was passionate about good food. “Moreover, I wanted to enjoy the freedom to be creative and a role that offered me the opportunity to travel the world,” he added.
He credited the support of his parents for his achievements, and stated that he ensures that his family holds its heads high. He said it was the mutton cooked by his grandmother that inspired him to cook. “Its taste is unforgettable, and it cannot be found in any restaurant. She used to cook the best food I have ever eaten,” he said.
Sawant recalled his first cooking experience – in his childhood, he helped his grandmother make thalipeeth, a Maharashtrian dish. He said, “I helped her prepare the raw material, and would stand beside her and watch it being prepared till its aroma filled the kitchen. I miss those days. I look forward to cooking like her someday, and hope the aroma would make my customers crave for the taste.”
While studying hospitality management, he became a trainee and worked at night. He stated that he would complete his assignments by 3am and wake up at 5am to attend classes in the morning, adding that his hard work has borne sweet fruit. “Today, I have about 16 years' experience in the food and beverage industry,” he said.
Sawant began his career with the Taj Group of Hotels, and stated that during his stint there, he was like a baby walking for the first time and then learning to run using a walker. “Ramchandra Iyer, chef at the Taj Hotels, was my first mentor. He taught me all the nitty-gritty, including the styles of cooking, service and how to build and maintain relationships with the customers,” hr added.
He also had stints with the Renaissance Hotel, the Royal Orchid Hotels and the Marriott International Convention Centre (where he was chef de cuisine). He stated that he got the opportunities to work under the best trainers. Not only did they understand his qualities, but they also moulded him well to bring his career to the stage it is in now.
Sawant added that as a trainee, he had to face a fair share of challenges. “I had to put my best foot forward and offer exceptional food with zeal. To be a chef, one has to be an all-rounder and possess the qualities of a leader, a trainer and a client servicing executive. It took me almost a decade to gain the experience of the various roles played by professionals in the food and beverage industry,” he said.
In a bid to gain additional experience, and also to hone his skills, he joined the Ochid, where he was offered the junior sous chef's position. Last December, he was appointed executive sous chef at Courtyard by Marriott in Ahmedabad, where he introduced themes for the buffets at MoMo Cafe and whipped up delicacies at food festivals.
A regular on televised cookery shows and at workshops organised by the Ahmedabad edition of a tabloid, Sawant also shares his expertise by contributing recipes to reputed newspapers and magazines. When quizzed about the qualities needed to be a chef, he said, “One has to have a flair for preparing innovative dishes and presentation skills.”
“Moreover, a chef must have confidence and strong belief to make things work according to a plan. He/she also has to understand the time of action and preferences of the food lovers, and cater to their needs and requests,” he said, adding that his own unique selling point is his jolly and amiable nature, which helps him understand his clients.
“I believe that food is not just something I always look forward to, but I always try to maintain a healthy diet as well. Whenever I prepare a dish or a recipe, I make sure that my patrons, who love food, do not compromise on their health,” Sawant said, adding that he has a plan up his sleeve, and it could be called his dream project.
“I would like to start a 24X7 restaurant, which would not just provide the patrons their favourite foods, but would also provide information about the foods they need to consume in order to remain in shape. Unlike other restaurants, it would be a detailed concept restaurant. I look forward to winning the hearts of Mumbaikars with my signature dishes,” he added.
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