When I asked Chef Hariom about his favourite cooking memory, he talked about helping his mother chop vegetables and make various meals. But then, watching his uncle (professional chef) cook motivated him to become one, he tells me. With 17 years of experience in the hospitality industry, Executive Chef Hariom Singh's past endeavours include working with the Leela Kempinski hotel, Oberoi, Claridges and The Grand New Delhi. Moreover, as an Executive Chef of ISKATE The Roseate, Gurugram, his brain has been behind several distinct menus, innovative trends and recipes. In my interaction, I also learned about his comfort food and fascination with haleem and nihari—extracts from the interview:
What is your childhood memory of cooking that made you pursue it as your career?
Helping my mother chop vegetables and then helping her make a variety of snacks is my favourite memory. I look up to my Uncle, who is a Chef by profession! Watching him cook was a massive inspiration for me to become one!
Tell us about the journey to ISKATE THE ROSEATE, the roadblocks and the success
Roseate is the best hospitality brand to work with, and it is my pleasure to be a part of The Roseate family. Talking about roadblocks, every industry, including ours, faces challenges due to the pandemic situation, but I'm grateful to the management who worked closely with us at multiple levels to make this journey easier. I'm thankful for their trust and this opportunity to be a part of their team.
What is the comfort food that you love to cook again and again?
Of course, all type of Indian food is my favourite comfort food. But, the one that I can cook on repeat is “Haleem and Nihari“.
The pandemic hugely affected the F&B industry. How did it affect you personally?
Of course, the pandemic affected our industry in a big way. But, like everyone, I, too, was surrounded by clouds of anxiety, unsure what the future holds.
The pandemic also led to many food trends. Did you try any and see any of them becoming big shortly?
Yeah! In the pandemic, I tried Dalgona coffee, but in my personal opinion, I don’t think it has any future.
What is that one thing that you would like to tell aspiring chefs?
Just these five things:
- Learn how to manage yourself before managing others
- Love food
- Be passionate
- Take time and energy to learn the basics
- Be disciplined
What are your future plans?
The pandemic taught me that the best way of planning the future is to make the most of the present! So I will give my best to every moment and can only hope for a bright future.
