Name :-Kumar Amresh
Signature Dish(es) :-Jamindoz Machli, kathal ke shami,
Awards & Recognitions :-Times Food Awards, Best Chef of Pune, Chef of the year and many more.
Favourite Restaurant(s) :-Bukhara From ITC
Favourite Dessert(s) :-Shahi Tukda.
Favourite Drink(s) :-Hot Bourn vita
What inspired you to become a chef?
I was inspired by the respect commanded by the chefs in my home town and also by the mysterious image of the person who was mainly responsible for his experience in the restaurant while himself remaining hidden in the background.
When are you happiest at work?
I am happiest when any creation from my kitchen warms the heart of the guest and makes them happy.
if my culinary art communicates with them and wins their heart without my having to say anything I attain the ultimate high! “A recipe has no soul, I as the cook must bring soul to the recipe.”
Who do you love cooking for the most?
I love to cook for those who love to eat”
Which is your favorite home cooked food?
Litti & Choka
Do you have any advice for someone wanting to become a chef?
Whether you want to cook for others for the rest of your life. Its about emotion and love and not just about techniques and skills. No substitute for hard work, perseverance and pursuit of excellence. A well experienced and creative chef can become well recognized all over the world. This may take time, skill and experience. However, once you reach that stage, the prestige, praise and recognition is quite exciting. There are some chefs who opt to cook for movie celebrities and top politicians. Chefs can make life long impressions, and are becoming a major part of the parties of the rich and famous, get-togethers, marriages and many other important events.
In the hotel industry, a top chef is valued very highly; he/she is highly paid and respected. Chefs, unlike so many other professions, get almost instant credit and praise. If you have a passion for using your culinary skills to cook up a dish, you would know that the ultimate satisfaction is to see someone devouring your creation and to get immense pleasure and satisfaction seeing their faces.
However, the work schedule and hours for those in the culinary field can be taxing, extended and grueling. The shift schedules for chef cooks and culinary chefs include early mornings, late nights, weekends, and holidays. Most chef cooks and culinary chefs work more than 10 hours, as they oversee a lot of food handling and ordering activity apart from the cooking. If you feel that it is all worth it, this career option is definitely for you!
ABOUT Kumar Amresh
Kumar Amresh the way he thinks about food today is different than when he started in this industry. When he was first starting out, he was hungry to learn as much as possible, and he would go to work eager to learn about different ingredients and spices to complete menus, growing his knowledge to be a better cook.
It was difficult for his mind to process all the ways to cook, and it wasn’t even cooking yet. he found himself hooked when his days in the restaurant turned into nights, and he spent all of his time just trying to learn as much as possible and keep progressing to the next step. He would stand in the cooler of whatever restaurant he was working in at the time and just be curious about all the different products and processes–pieces of pork hanging in coolers, drying for house cured salamis; meats dry aging for 40oz, dry aged tomahawk rib eyes, fish curing on bottom racks for a house-made salmon gravlax for a Sunday brunch. He looked up to his chefs as teachers and masters of their craft.
Today, he look at food differently than when he was younger. Food brings balance to his life–this is not only his career but what best describes who he is . Food now means the future for him. He do everything now for one person his daughter. She has taught him more than any chef that he worked for and she doesn’t even speak yet. She nods and talks in baby, and strangely enough they can understand each other as if they are old friends. Food has changed its meaning to him just like the seasons, it is ever-changing in so many ways and will continue to be throughout his life. Food, and the industry itself, made him into a different person – there are a lot of growing pains in this industry, and it takes a lot out of you. This career path is for people who are go-getters who want to create and keep creating every day, and who want to share their love of food with family and friends or even a stranger that they will never meet
“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go. “