Chef Tarang Bhargava:-
Chef Tarang Bhargava a Hotel Management graduate from IHM Chandigarh, has a rich experience of 12 + years in hospitality industry. Chef Tarang Bhargava first stint into the hotel was with Hyatt Regency, New Delhi in 2007 as a pre-opening team member for the “China Kitchen” and was transferred to Hyatt
What inspired you to become a chef?
Chef Tarang Bhargava said Food is a journey, and for me it started in my childhood sitting on the kitchen platform looking and assisting my Mum cook up scrumptious meals. It was my Mum who inspired me to pursue my passion as my profession. A career in food service is more than a job—it is an extension of life. The best chefs understand the relationship between food and humanity; they understand the deep history of culinary tradition; and they know that preparing good food is more than copying a recipe.
What have been the key drivers for the success of your journey?
My family who always encouraged my decision to become a chef even at the age of 12! My wife the reason for what I am today, she stood by me through my years of struggle, long hours in the kitchen always motivating me to strive for the next level. And most importantly my passion for food and cooking.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Asian Cuisine, particularly Japanese is my forte’. Teppanyaki style of cooking is the most exciting form that I enjoy the most as it tests your culinary skills as well as your entertaining skills together.
Do you have any advice for someone wanting to become a chef?
Becoming a Chef is matter of pride, respect which you earn after a rigorous hard work and dedication. It’s not just a profession it’s an art. Once a chef –Always a Chef!!
Which is your favourite home cooked food?
I love home cooked masoor dal, chawal!
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