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| Celebrity Chef Davinder Kumar |
Davinder Kumar, a chef par excellence with distinction in conventional and modern cuisine, joined this profession three decades ago. Chef began his career with Oberoi group of hotels in 1972. After achieving Diploma in Kitchen Management, Chef Davinder Kumar was sponsored by Oberoi group to learn French cuisine from select Chefs in Paris in Lychee Technique de Hotelier. He has been rewarded with many awards including Golden Hat award, National Tourism award of best Chef by Ministry of India Tourism and Gold award in Japan for his contributions and innovations in culinary skills. Chef was elected as the president of Indian Culinary Forum for 9 continuous years. Chef Davinder Kumar is an author of cook books like 'Kebab, Chutney and Bread' , 'Salads' etc.
Viharin.com got this opportunity to meet with the esteemed chef Davinder Kumar at Le Meridien in Delhi. Here is the snippet for you.
Interaction with celebrity Chef Davinder Kumar at Le Meridien
Q1.) What inspired you to join this profession?
After doing professional course in Kitchen Management, my friend introduced me to Oberoi Group. At that time, this was an upcoming profession. My family was not so convinced. In those days anybody who would join these profession, would not get a girl for marriage. But I joined this profession, as I realized my passion lies in this. Oberoi Group sent me to learn French Cuisine in Paris. French cuisine is the mother of all cuisines in terms of preparation and presentation. If one learns French Cuisine then one can learn any cuisine.
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| Enticing dishes created by Celebrity Chef Davinder Kumar and team |
Secondly, I have been rewarded for my skills through various prestigious awards like Golden Hat award, National tourism Award by Tourism Industry of India and Gold Award in Japan. This kind of recognition has always inspired me to go to higher levels in my profession.
At Le Meridien in Eau de Monsoon, we need to take cuisine to the next level while retaining its Indian roots. You would see the food is contemporary and authentic to create a fine dining affair. The theme is that we pick farm fresh produce and blend modern with classic. You would see the basic ingredients of food in restaurant Eau De Monsoon as authentic Indian but the presentation is in a European style.
Q2.) You specialize in French and European cuisines are they your favourite cuisines?
Yes French cuisine is my favourite. Although I have done a lot of study for other cuisines. I tasted 365 kebabs in a year to write my book on kebabs.
Q3.) Which all destinations you would visit again and again to have its authentic cuisine?
Professionally, I would visit Europe again and again and personally Switzerland. I have travelled Europe vastly including Italy, France, Spain, Switzerland and U.S and Asian countries.
Nidhi KM
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