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With 15 years of rich experience in food and drinks, Chef Ravish Mishra has excelled in the culinary profession that started in 2008. With an understanding of classical and contemporary aspects of the food and beverage industry, he has developed his standard of cuisine. From understanding to catering and customizing every palate, Chef plays with ingredients around the world. His signature is introducing new styles and trends in every kitchen.
What is your childhood memory of cooking?
My childhood memories of food started with Aloo Paratha. I used to have it in my school tiffin every day, without fail. This was accompanied by a very specific kathal ka achar (jackfruit pickle). I usually only ate this throughout my school life for lunch.
What made you pursue cooking?
While I was growing up, during my teenage years, I used to stay in a hostel. But when I used to go home during vacations, I used to see my mother always preparing mouth-watering dishes for our family. So I started helping her, and that is where I gained the confidence to experiment with cooking. Another memory I can recall is spending time with my maternal uncle cooking on the bonfire. Whenever we went to my native place for holidays, my uncle roasts a lamb or chicken and even light a barbeque.
Tell us about your journey.
I started my career with ITC; then, I trained under veteran chefs in the industry. While in the USA, I learned the Caribbean, Mexican, Contemporary French, and European cooking styles. After that, I worked on the newly attained cooking skills and started incorporating them into my Indian food, thus giving rise to my cuisine, which is an interpretation of modern Indian food. Summing it up, I learned the basic techniques from Indian restaurants, familiarized myself with new European methods, and merged them to make one progressive Indian food.
What is your favourite recipe and comfort food?
It is still Aloo Ka Paratha, but there’s also Rajma-Chawal. I don't require multiple dishes to eat; it can even be a small home-cooked meal like fish curry and rice for lunch. My favourite recipe that I love to cook, again and again, is avocado toast.
The pandemic hugely affected the F&B industry. How did it affect you personally?
Chefs, in general, are now delighted to see customers or guests coming into the restaurant. But, unfortunately, due to the pandemic, the restaurants were empty almost every day. Therefore, we at The Westin Goa had the option of cooking the same style of food and serve it to our customers through the in-house delivery channel Marriott Bonvoy on Wheels in addition to the other delivery platforms. This way, our guests could eat the same kind of food they would have generally consumed in the restaurant at their home.
The pandemic also led to many food trends. Did you try any and see any of them becoming big shortly?
There is this trend of ‘DIY Kits’, where people can prepare good restaurant quality or 5-star hotel food at the convenience of their home kitchen. The dishes are prepared, packed and delivered to you, and you can then finish cooking them in your kitchen. This way, from taste to the plating and even the looks can be re-created by you. This, in my opinion, is the future.
What would you like to tell aspiring chefs?
The one thing I can say is that there is no shortcut to success. It's not easy to be in the kitchen. You have to be wise, and at the same time have passion for food, and then willing to make sacrifices. But, there is success in the industry, and a kitchen is a place that will never let you down in your life.
