Chef Vikramjit Singh Ahluwalia:-
Chef Vikramjit Singh Ahluwalia have been in the hospitality industry for over 19 years. Armed with a degree in Hotel Management from IISM Ranchi in Year 1999. Currently working with the Lemon Tree Hotel, Gurugram as Regional Executive Chef. A humble beginnings with the Hotel Holiday Inn, Ahmedabad was a foundation for the career in Culinary, also worked and helm the kitchens with some of the best hotels which includes – Rajvilas ,The Oberoi Jaipur, Hotel Park Hyatt Goa Resort and Spa, Hyatt Regency New Delhi.
What inspired you to become a chef?
In my childhood initially I used to help my Mother for purchasing of daily groceries and vegetables, where I got introduced to basic quality checks for fruits and vegetables. Helping my mother in the kitchen learning basic cooking technique helped me to get closer towards culinary ocean. Finally at the time of my Industrial training at Taj Ganges Varanasi, when I was going through the introduction and training towards this world of wonders, I decided to become a Chef and spread the magical taste of culinary art in this beautiful world.
What is the one cuisine that you are most comfortable cooking? Which you enjoy the most.
At very initial stage of learning during my Culinary journey, I got chance to work in an Italian Kitchen; from there I got inclined towards Italian Cuisine. My Mentor – Chef Mitele Saberdilini helped and guided me to understand the basics. After so many attempts for the first time I prepared Homemade Fettuccini, and it became topper on my favorite dish. I still prepare the same like old days and a pinch of smile on my face is always offered with this signature dish.
Is there a chef you admire the most? Who and why?
My Corporate Chef – Chef Rajeev Janveja, He is the Big B in culinary world to me. Passionate, Supportive, Demanding, Hands on Chef and to conclude “Larger than the Life Personality”
When are you happiest at work?
At the end of the day, when you get the sense of satisfaction, feeling relaxed after the entire hard work put in by me and the team with the excellent evaluation provided by the source of all these efforts is GUEST.
Do you have any advice for someone wanting to become a chef?
You just need to follow your dream and remember the below magic words
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