Some Amazing Stories of Chef Aniket Das
Chef Aniket Das is currently working as an Executive Chef for Aloft Bengaluru Cessna Business Park. He has a total of 11 years of experience in food industry in hotels such as Fairfield by Marriott, Rajajinagar Bengaluru, Spice Kitchen JW Marriott (Mumbai), San-Qi at Four Seasons (Mumbai), Spice Kitchen at JW Marriott Pune and Move N Pick(Qatar).
On the personal front, he is cheerful and has a great sense of humour. Read more about him in this interview with BananiVista.
BV: What inspired to be a chef? Would you take us through your typical day?
Chef Aniket: While growing up, I had always seen my father cooking and creating new dishes for the family. I believe I get my passion for food from him. I knew quite early in my life, that I wanted to be like him and pursue professional cooking hence becoming a chef.
BV: What do you love the most about your job?
Chef Aniket: My cooking brings a smile on our guest’s faces and that satisfies my soul, it is also the best part of being a chef.
BV: What are the trademarks of your cooking?
Chef Aniket: I believe a lot of my cooking is inspired by my roots.
BV: What difficulties have you encountered in your culinary journey and how you have overcome?
Chef Aniket: The kitchen’s operations for any hotel is a high tension area where we constantly seek for perfection with immense hard work but being a leader, I try to make the zone a fun place to be for me and my team. I make sure they look forward to the next day with a positive attitude which in turn reflects in the productively and guest feedback at the hotel.
BV: Do you constantly find it a challenge to constantly innovate?
Chef Aniket: Innovation sure keeps me on my toes and challenges me to cook and create new dishes
BV: Which cuisine do you find the most exciting?
Chef Aniket: I am a person who believes in basics and authenticity and most of my cuisines are inspired by them, but just with a little bit of a modern twist, which keeps it exciting.
BV: What are your thoughts on local produce being used in each restaurant and does this have an impact on the menu?
Chef Aniket: We at Aloft believe in going local and as a matter of fact, aloft of our ingredients and herbs such as basil, lemongrass, chilli’s are grown in-house to spice the dishes up at Nook, our all-day multi-cuisine restaurant.
BV: Who in the food world you admire the most and why?
Chef Aniket: The one and only Anthony Bourdain. His love for fine food and his openness to new ideas are qualities are always admired and looked up to.
BV: What would be the best cooking tip for a novice just getting into the business?
Chef Aniket: Make sure to get the basics strong and right.