International Chef's Day 2022 : Meet Chef Manoj Sharma
- Risha Ganguly
Updated : October 20, 2022 07:10 IST
Chef Manoj Sharma takes care of overall day to day culinary operations at RCB Bar & Cafe
International Chef’s Day is celebrated on 20th October every year since 2004, after it was initiated by late chef, Dr. Bill Gallagher. The day is commemorated to express our gratitude to chefs and the efforts that they put into preparing uniquely perfect dishes. Along with that, this is also the day to acknowledge the chefs within all of us. Whether it is cooking a 2-minute snack at midnight for those hunger pangs or making an elaborate meal for a family dinner, we have all been chefs at some point in our lives.
This International Chef's Day, lets meet Chef Manoj Sharma, Executive Chef at RCB Bar & Café. He comes with more than two decades of culinary experience. He completed his culinary training at Le Meridian Chennai in 2000 & then moved to Taj Palace Hotel, New Delhi. This launched him into a rich culinary adventure filled with exciting experiences at Orchid Hotel Mumbai, Carnival Cruise Liners, and as the Group Executive Chef of multicuisine restaurants in Nairobi, Kenya & standalone specialty restaurant across Bengaluru.
With a Graduate in Culinary Arts from the Institute of Hotel Management Chennai, Manoj is skilled in menu conceptualizing and taking care of culinary operations. He loves innovating with local, sustainable ingredients and is always looking for opportunities to showcase his creative expertise inside and outside the kitchen. Manoj has had the privilege to serve the former UN Secretary-General Ban Ki-Moon and cater to the President and Prime Minister of Kenya at official launches and inaugurations.
Determined to work in a challenging and intellectually motivating environment, he joined RCB Bar & Café as Executive Chef in February 2020. Here, he takes care of overall day to day culinary operations. He enjoys serving up Pan-Asian and continental delicacies while experimenting with regional specialties.
Here is a fun rapid fire with Chef Manoj Sharma about food and more!
- An underrated ingredient: Jackfruit, Colocasia
- Favourite cuisine: Pan-Asian
- Dream travel destination: Cozumel
- An ingredient you can’t live without: Salt
- A culinary trend that excites you: Using organic ingredients in restaurant menus
Below are three of his speciality dishes and their exclusive recipe.
- 60 gm Crab meat (shredded)
- 25 gm Onion (finely chopped)
- 15 gm Garlic (finely chopped)
- 15 gm Celery (finely chopped)
- 1 gm Thyme
- 35 gm White sauce
- 50 ml Fresh cream
- 15 gm Parmesan cheese
- Salt - to taste
- Pepper - to taste
- 3 Crab shells
- 15 ml Olive oil
In a pan, heat oil and sweat chopped garlic, onion and celery.
Add shredded crab meat and sauté for a minute or two.
Add white sauce and fresh cream and continue cooking on a low flame for 2 minutes.
Season with thyme, salt and pepper. Finish with grated Parmesan cheese.
Baked Crab -
Clean and blanch the crab shells, spoon the stuffing into the shells, sprinkle Parmesan cheese on top, and grill in the salamander until cheese melts and turns golden brown.
Vietnamese Summer Rolls
- 2 Rice Paper
- 10 gm Rice Noodles
- 10 gm Carrot (Julienne)
- 10 gm Cucumber (Julienne)
- 10 gm Chinese Cabbage (Shredded)
- 10 gm Peanut (toasted & crushed)
- 5 gm Mint leaves
- Bring a medium saucepan of water to boil. Boil rice noodles for 3 to 5 minutes and drain.
- Fill a large bowl with warm water. Dip the wrappers into the warm water for 1-2 seconds to soften.
- Lay a wrapper flat. In a row across the centre, place rice noodles, carrot, Chinese cabbage and cucumber, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward, then tightly roll the wrapper. Cut into 2 pieces.
- Serve rolled spring rolls with sweet chilli sauce & peanut sauce.
Meen and Kappa Fritti
- 10 ml Coconut oil
- 100 gm Seer fish
- 10 gm Shallots (Finely chopped)
- 5 gm Ginger (Julienne)
- 5 gm Garlic (Finely chopped)
- 20 gm Kashmiri Chilli powder (mixed with water)
- ½ tbsp Coriander powder
- ¼ tbsp Fennel powder
- ¼ tbsp Turmeric powder
- Fenugreek seeds
- ¼ teaspoon Black pepper powder
- Curry leaves
- Salt To taste
- In a pan, heat coconut oil and sauté curry leaves, shallots, ginger, garlic, and fenugreek seeds for 2-3 minutes.
- Add fennel powder, pepper powder and red chilli paste.
- Add the cleaned seer fish, season with salt and cook until done.
- Once done, take out the fish and shred the meat.
Meen and Kappa Fritti
- 5 kg Tapioca
- 1 kg Seer Fish (cooked & shredded)
- 100 gm Shallot (chopped)
- 10 gm Curry leaves
- 25 gm Ginger (chopped)
- 30 gm Garlic
- 200 gm Grated Coconut
- 100 ml Coconut oil
- 30 gm Chilli flakes
- 1 tsp Turmeric powder
- Salt - to taste
- Breadcrumbs - As required
- Clean and peel the tapioca, boil in water with salt and turmeric. Mash the cooked Tapioca.
- Add shredded seer fish, shallots, curry leaves, garlic, ginger, grated coconut, coconut oil, chilli flakes, mix well and make patties.
- Coat in breadcrumbs and deep fry.
These recipes by Chef Manoj Sharma are truly exquisite and one of a kind. This International Chef Day, treat yourself to one of his creations and make the day memorable for you.