Why it is Important for Chefs to Evolve as Per Trend

Experience is something that a person feels, where he can connect on whatever is being served to you. It is a normal human tendency that demands more and that means you have to always serve something special at the table.  The very concept of eating at the table is constantly evolving. As chefs are constantly trying and figuring out what is relevant, the need of hour, the future and how do they balance these trends and fulfill the social needs of their customer.

“Whatever we put on plate has all the essential elements of being on the menu. Customer is king in the market and he evolves the food and what is being put on the plate. It is also about whether the server is knowledgeable about the food being served, is it served in the right context, is the ambience perfect, is it great value for money etc,” shared Rahul Dhavale, Executive Chef, Westin Mumbai by adding that unless and until you don’t take all these in the right boxes the customer is going to be eating at your competitor.

The restaurant owners and chefs have to be very careful by making sure that they are keeping these kind of things in sink and are continuously evolving as an industry.  “I make sure that we always follow the current same trend. People these days are very conscious about what they are eating and what goes into their stomach. We have taken care of it and the food is being plated in such a way that people find it appealing to try,” added Aishwarya Bhende of AB Celestial who took almost 3 years to setup AB Celestial. “We looked at every single detail. You really need to bring something different on the table because when people step out they not only go to eat out but for an overall experience. When we started we not only looked at plating but cutlery, crockery but even the interiors because we were on a boat and I want to sink it with everything from cocktails to menu to ambience,” she further pointed.

Meanwhile, experience is also about how hygienic is the food and how well it is being presented in front of the guest. Commenting on the same Altamash Patel, Executive Chef, The Park, Mumbai shared, “Cooking in flight kitchen and restaurant is very different. If anything goes wrong at the restaurant front it can be rectified by giving a service recovery but in-flight catering you prepare in bathes and your customer is travelling. So, if something goes wrong there is no scope of service recovery.”