Chef Brijesh Kumar Sharma:-
Chef Brijesh Kumar Sharma said It not only showcases my own creation but also showcases techniques and flavors of chefs that Chef Brijesh Kumar Sharma might not have been exposed to otherwise. This is platform for food lovers where chefs and gourmets around the world can attain knowledge by sharing and promoting food pictures, recipes as well as various food related news and activities. this bring food enthusiasts together through exquisite dishes from around the world courtesy of today’s influencers and tomorrow’s trendsetters.
What inspired you to become a chef?
Chef Brijesh Kumar Sharma said like many others, helping their moms in the kitchen chores was not the case with me. Mine was purely by accident. I helped out my uncle one summer and thought I could do this for my whole life and can select this as my career. So far, it has been a blast! I became a chef because it makes me happy to make others happy. The best part is, you don’t have to say anything…when they take a bite from what you make for them, the smile on their face will do it all…when you cook with love, the magic is working.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
My favorite cuisine is not one particular in fact is a tossup between the three.
Having Indian roots, from a young age I always liked Indian food and spicy dishes. Indian street food will blow you away. Best snacks in the world, by far. Honestly, from dishes like Paneer Tikka (a cottage-like cheese cooked in tikka spices) to others like, Pani Poori (a small pastry, of sorts, filled with spicy water and chickpeas), all of it is absolutely scrumptious.
Simple ingredients that can make such complex flavors. That’s how I’d define Italian food. The only real components in Italian food are tomatoes, garlic, olive oil and herbs. It really is amazing what the Italians do with so little.
Thai food is sort of a new cuisine that’s just popped up in recent years. It had been much overshadowed by Chinese and Japanese food but and now it is gaining popularity. The soups are so strong in flavor yet not overpowering. Chicken Satay is my favorite starter of all time and Thai Red Curry is fantastic when done with noodles. But, Thai food doesn’t stop there.
When are you happiest at work?
When I see my team, who are all working hard day and night and see smile and passion on their face makes me happy too. Pretty happy. If it’s something you love to do, happiness comes with the territory. Every job has its stresses. It’s up to the individual person to decide if they are worth it or not.
What have been the key drivers for the success of your journey?
Yes, the journey has been full of fun and adventure all the time. During this culinary journey, we get to showcase our skills in the heat of battle, feeling the adrenaline rush of sloshing through the trenches with chefs to our left and right. These are chefs we’re lucky to call team mates. It means we get to be creative and stand proud of something we believe in. We get to sleep with peace of mind and wake up the following morning, hungry for more. Trust me, it is really an adventure, a totally different life all together. Even if it means suiting up for brunch every now and then, we get to make a difference in the lives of people around us in the best way we know.
Do you have any advice for someone wanting to become a chef?
Show up every day looking to make the most of it. Learn from the best, seek to be the best, and once you are on your way, teach others to be the best. This life won’t be easy. It will be hard, but trust me, it will be worth it, and in the end you will have lived a life of which you are proud of. Become a CHEF, the one who walks down the road and people look back and say, “WOW! HE IS A GREAT CHEF” and in doing so, you get to make the world taste a bit better in the process.
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