Chef Vasu Reddy:-
Chef Vasu Reddy started his culinary journey with Taj Group of Hotels as a Kitchen Management Trainee, Chef Vasu Reddy pursued his hotel management course from one of the top colleges in India renowned for their teaching abilities and the infrastructure they provide, the college excels in food production and focuses more on molding them to apt as per the industry standards.
Chef Vasu Reddy goal is to continue in making career of working for world renowned hospitality organizations in food & beverage, further establishing and enhancing standards, increasing quality, productivity and ultimately guest satisfaction.
What inspired you to become a chef?
The simple reason I chose to become a chef was the love for food since school days, weather it was to try making it or eating it, I always found joy in doing so. I used to observe and help my mother in the kitchen regularly which made me a lot curious to know how a particular dish is made.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
In the initial years I liked cooking Italian food but over the years I have started to enjoy trying out new dishes which I never made. I like the regional food of India due to its diversity in flavors, textures, cooking techniques and seasonality.
When are you happiest at work?
Happy guests, Happiest chef. Nothing gives me greater satisfaction than seeing a guest satisfied.
Do you have any advice for someone wanting to become a chef?
You need to immerse yourself totally in the world of food, everything else takes a back seat.Only when you believe in your love for cooking wholeheartedly is when you should opt for this profession. Learn from your mistakes with pride, do not hesitate in accepting the mistake. It is better to accept than to lie.As a young chef, you’re bound to make mistakes and the more you embrace that, the less pressure you’ll feel overall.
Which is your favorite home cooked food?
There are quite a few like Ghee Dosa, TamatoPappu (Tomato Dal), Curry PattaTawa Fish, Haleem and Biryani. When I started cooking professionally, I threw dinner parties occasionally on myoff days because that’s when I could cook what I wanted to, experiment with the techniques I was learning and recreate the big convivial meals of my golden Mediterranean childhood. When I became a chef, I really knew nothing about cooking in a professional style and have learnt so much now. However, even after all these years I still love these home cooked meals.
