Deepak Purohit, a chef and a restaurateur, abandoned the easy way of moving at the best lodging associations and sought after his reverie about opening his eatery, 36 Lebzelter. Not long after his graduation in Hotel and Hospitality Management, Purohit finished his mechanical preparation with the Taj Group of Hotels and worked to fulfil every one of his goals. With the perfect mix of devotion, focus and challenging work, the sky is the limit. In 10 years, Deepak had worked with first-class marks in business like The Oberoi, ITC, The Leela, Accor, Radisson, Le Meridien, Holiday Inn, and more. Working at these exceptional hotels assisted him with acquiring a ton of involvement and a large number of life exercises which caused him to acknowledge he is more, and that’s when 36 Lebzelter was started in 2016.
The story behind 36 Lebzelter
Lebzelter is a local area from Germany that was well known for their bread shop and bistros in any event when the pastry kitchen business was not the marketed one. Like the Lebzelter people group, the café flourishes to offer inventive items and imaginative blends. They have made and kept an interest in their contributions by different combination food sources. They have confidence in giving their guests the best quality fixings cooked under sterile conditions at a sensible expense with the best cordiality. They assurance to serve quality and endeavour to go the extra mile to smile on the substance of their customers. Under Deepak's master bearing, this patisserie is currently thriving!
What is the childhood memory that made you pursue cooking?
I have always loved cooking, and as I was the eldest kid in the family, I would cook lunch for my siblings when my mom would be unwell. I was always fascinated with cooking, and as I joined college, it allowed me to explore my cooking skills. Then, there was a subject called food production that got my attention. It was my favourite subject, and it grew from my love for cooking to pursuing it.
Tell us about the journey to 36 Lebzelter, the roadblocks and the success
I have worked in the hotel industry for ten years. Post which, I opened my first ever outlet. During the process, we faced many challenges related to the government bodies certificate process to various local authorities issues at first, but later on, all went well.
What are your comfort foods and favourite recipes?
I have always found comfort in eating homemade food. The Kumaoni food that my mother and wife prepare gives me the most comfort. Mutton has turned out to be my favourite food. It's the food I love experimenting with my cooking and preparing varied recipes.
The pandemic affected the F&B industry in a big way. How did it affect you personally?
Like every other individual, the pandemic affected me psychologically as well. But I later realised that every challenge has some opportunities, and I started focusing more on those opportunities and staying positive.
The pandemic also led to many food trends. Did you try any and see any of them becoming prominent shortly?
For example, cloud kitchen is the new and emerging trend in the food-service industry; it is referred to as the future of the food industry. Keeping the trend in mind, during the pandemic, we started our first cloud kitchen bakery.
What would you like to tell aspiring chefs?
One of the things that I would like to tell aspiring chefs is to learn the basics very well but always to create your style of food and add your essence to it.
