Signature Dish(es) :-Thai Green Prawn curry
Awards & Recognitions :-Articles came in the upper crust, health n nutrition magazine, the employee of the quarter in taj
Favourite Restaurant(s) :-British Brewing company
Favourite Dessert(s) :-Tiramisu
Favourite Drink(s) :-Beer
What inspired you to become a chef?
I started liking a small level of cooking and enjoyed every time I cooked something new. Innovations or playing with raw material was really wow factor in those days. Use to read a lot of food magazines like upper-crust those days which influenced me a lot too.
Is there a chef you admire the most? Who and why?
As I said my elder cousin brother who worked all over the world as a Head pastry chef was, of course, my first inspiration. Even love watching cooking of Jamie Oliver, he keeps it so simple yet it’s delicious. His cooking doesn’t have any unwanted dram is what I feel.
Why did you decide/inspired to start a food blog?
Being in the Hotel industry for more than 12 years now, I felt I can share my knowledge or experience to others who might don’t know much about this industry that’s when I felt like doing food and travel blogging.
What have been the key drivers for the success of your journey?
I strongly believe that hard work is something that you cant replace with. Each time you work hard and dedicated towards your company, you get better and positive results.
What’s your blog about? Who reads it? How long have you been blogging?
My blog posts are mainly about Food and Travel. But I love Vlogging which is not very well known as yet, it is more like showing your experiences through video’s. All my viewers/readers are basically totally foodie and travel lovers. Started blogging in 2016.
Which part of blogging excites you most: the recipe development, the post writing, or the photography?
Recipe Development is off course my forte as done it for years and years but food and travel photography is also something which attracts my attention.
ABOUT Anish Deshmukh – Executive Chef – Grub Shub (Pan India)
He has worked as a chef for more than 12 years now. Worked in London for more than 4 years and in TAJ there mainly as a chef. Working as a chef really gives him the wings and self-belief that he has achieved something in my life. Being a chef was never easy to be honest, working for 16-17 hours in the kitchen really kept asking him the same question that why are you doing this but certainly answer was ready that yes he wanted to be a CHEF and he won’t call it off so soon. Hard work really pays of as now when he see’s his old tiring days and feels so proud and happy about himself. One should always be happy with his/her work and should be always satisfied. Now a days he gets time for doing food, travel blogging which I really enjoy and loves to learn more and more day by day. Being active on youtube can say a youtuber gives an edge as love spreading information about his food and travel experiences to his viewers.