foodService India
Breaking It Down For The New age Generations Image Credit: foodService India
Breaking It Down For The New age Generations Image Credit: foodService India

Breaking It Down For The New-age Generations

FoodService India speaks to Chef Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences, about his profi ciency and skills as chef and the new-age trends that are catching on in the foodservice industry.

Neelabh Sahay

Tell us about your professional career and the milestones that have shaped your career?

My culinary journey has been amazing, filled with challenges, success and learnings. I started my career with Oberoi Hotels & Resorts and worked with them for around 9 years. I worked at more than five hotels of the Oberoi group within the country, which helped me get exposure to the different cuisines, cultures and styles of cooking. I do not call myself as a specialist of any particular cuisine but at the same time I regard myself as a versatile cook at ease with different cuisines thanks to my varied exposure during the initial years of my career. One of my career milestones came in August 2013, when I was transferred to the largest property of the chain, Trident Nariman Point. If The Oberoi Grand taught me the softer aspects of being a chef, Trident Nariman Point taught me all that can go wrong in such large operations.

Later, I joined as Executive Sous Chef at the newly launched Novotel Kolkata Hotel & Residences. After working for almost a year, the turning point in my life came when I became the Executive Chef and was responsible for managing the culinary operations of the entire hotel. This has been an enriching experience as it gave me direct insight and taught me some valuable lessons.

What do you think are your strengths as a chef?

I keep myself grounded by keeping my basics strong. I feel everything is about

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