The Magic Of Cooking With Love Chef Vaibhav Bhargava
Food and Nightlife|March 2018
The Magic Of Cooking With Love Chef Vaibhav Bhargava

Finding instant gratification in the way his guests’ smile on eating the food cooked by him is what makes Chef Vaibhav Bhargava continue spreading his culinary magic day in and day out!

Born and brought up in New Delhi, Vaibhav Bhargava is the corporate chef for Yuvi Hospitality. He has a degree in Hotel Management from the Institute of Hotel Management (IHM), Chandigarh and Catering Technology and Applied Nutrition, New Delhi. Working in the Hospitality Industry since 2000, he has an unmatched passion and penchant for cooking. Here’s Chef Vaibhav Bhargava as he is and as he would like to be, in conversation with FNL.

Q. When did you realise that you wanted to be a chef? What inspired you to pursue this career?

As a child I used to visit five-star restaurants with my uncle on occasions like Christmas and New Year’s. The beautiful displays were unparalleled. That’s when I decided to choose this profession.

While I was doing my industrial training at Hotel Intercontinental during my Hotel Management course, I was really impressed with the live cooking stations in hotels, where chefs got a chance to interact with the guests and prepare food as per their tastes and preferences. The instant feedback for the job is very satisfying as your food brings a smile on your guests’ faces.

So during my training in Hotel Management, I decided to become a chef as I wanted to showcase our cuisine culture to the world. I love food, I love entertaining, and I feel that food is the only medium that impacts all the senses at once. The best part is: you don’t have to say anything when the guest takes a bite from the food you cooked; the smile evident on their face is enough! When you cook with love, the magic always works.

Q. What is your typical day like?

It’s a common misconception that a chef ’s day is spent entirely cooking. The chefs begin their day by sorting through the fresh deliveries in the morning, doing a quality check for all the produce, and then preparing the various elements for each dish on the menu. There are various meetings that we attend.

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March 2018