Ajay Chopra - In 2016 I Started Zion Hospitality A Restaurant Consulting Firm And We Did Around 24 Restaurants And Food And Beverage Outlets In Past 4 And Half Years (Chef, India)

 

Positive attitude, right skill and good knowledge one can become a successful cook.

1. Tell us about your background and journey.

I was born in Lucknow, my childhood was spent in Alwar and sonepat as my father had a transferable job, I have studied at IHM goa, before joining OCLD I worked as a prep cook at TGI Friday's, and Oberoi's Cecil Shimla, after graduating from OCLD I was posted to The Oberoi's New Delhi to look after Banquets and Kandhar Restaurant, after that worked with JW MARRIOTT Mumbai as a sous chef for Lotus Cafe (the busiest coffee shop in Mumbai) and Saffron (Indian Speciality Restaurant), I got an opportunity to work as a head chef for Mint leaf, London to manage two of its Restaurant, I spent two years in London.

I came back to India as executive chef for Marriott Goa, My next stint was at The Westin Mumbai Garden City as Executive chef, there I was managing 5 outlets including banquets and 2 Speciality Restaurants, in 2015 I decided to quit hotels and become an entrepreneur and started a venture BURGUNDY BOX which was basically a DIY kit to cook Restaurant style meal at home,the business didn't sustain, I guess the concept was way ahead of time in 2015. 

In 2016 I started Zion Hospitality a restaurant Consulting firm and we did around 24 Restaurants and food and beverage outlets in past 4 and half years.

 2. What led you to take up this career path?

 Passion to cook, and the love for food.

 

3.What does your typical day look like?

It starts with a morning prayer and a family breakfast, A typical day occupies most of my time shooting, consulting Restaurants (virtually since pandemic started) and I wind up my day spending time with my boys and my wife

4. Does one's approach change when cooking professionally and at home?

It's the same, I believe in a concept of cooking with love. At home generally I cook simple comforting meal, occasionally I cook Restaurant style

5. Is there a dish you particularly associate yourself with?

Dimsum and dumplings are my weakness, it's simple yet very complex, I can probably live on Dimsum

7. Can cooking be learnt at culinary schools or a natural talent is required?

To learn cooking it is not necessary to join hotel school, to learn anything you would require three things: Right attitude, discipline and commitment.

And with Positive attitude, right skill and good knowledge one can become a successful cook.

I have spent almost two and half decade learning the skills of cooking and I want to share my knowledge to those who want to learn cooking, very soon am launching a cook academy for those who wants to learn from basics to the progressing stages.

8. Throw some light on the opportunity one gets as a Chef.

First thing first it is very demanding job, if you think that you are doing job as a chef then you may get disappointed, if you are passionate about cooking this is your thing. You will.learn life skills, multi tasking, micro management and each and every person is different and is the guest who dines in a restaurant, you get know more about people. 

Always have honest and smart professionals approach with hard work, fame and success will follow. There are no shortcuts

9. What piece of advice would you give to the future aspiring Chefs?

Be a sponge, soak in as much as you can, don't go for short cuts, surround your self with good people who can aspire you. Respect the traditions, respect experience, you have to cook more and more to enhance your skills and knowledge. 

Keep your eyes and ears open there is so much action is happening around you.

10. How do you feel about judging a variety of foods and what parameters do you considered the most?

There is a great cook in each and every kitchen of India, the real.innovations are actually happening in home kitchens and on the street carts. 

As a judge while tasting the food I give very straight forward reviews, and honestly by far i have tasted some amazing varities which generally can't be possible in professional kitchen.

A good food should engage your five senses.

11. Which is your favourite book and why?

 I read Holy Bible everyday, I am a firm believer of Lord Jesus, and Bible gives me wisdom, and strength. 

- Ajay Chopra

- Interviewed By Tanisha Acharya