Slurrp Exclusive: Chef Vaibhav Bajaj Opens Up About His Journey To The Food Bus Of India
Updated : November 21, 2021 04:11 IST
Chef Vaibhav Bajaj gets candid over his comfort food, childhood cooking memories and food trends.
Chef Vaibhav Bajaj has illustrated a career of 16 years, having worked in various dimensions of F&B. With a Degree In Hotel Management from IHM LKO and the prestigious Taj Management Training Programme. He delivers a wealth of experience, having worked in kitchens like-Orient Express/Machan/Haveli/House of Ming/Jockey Club of Taj before moving to Taj Exotica Goa to work there for eight years. With a successful stint as Head Chef for Various pre-opening projects like-Nukkadwala, En-Pan Asian restaurant at Mehrauli, Cure. Fit -the initial cloud kitchen concept to open in India, and he has been instrumental in commissioning talented teams and laying SOP and strong kitchen processes to drive the business. He is currently working as a brand chef for Food Bus of India -a casual dining affair.
I think I inclined cooking at a very early age. I used to keep standing in the kitchen watching my mom and grandmom work, asking them questions /observing their techniques and being intrigued by textures and flavours of foods-often helping them with peeling and stuff. Then, when I grew, older I started making my comfort foods-Maggi/eggs/tea/fries.
As I have stated earlier, I was intrigued by various ingredients being used in cooking and the aromas it used to create. Also, I was a foodie and would always love to try out new things and my love for watching cooking documentaries /cook shows took me closer to my passion.
Well, the Journey has just begun -we have just launched the first outlet, and we are overwhelmed with the response from the patrons. There has been a lot of detailing/deep diving that has happened to create this kind of unique dining experience-never heard of before. We would upgrade the experience of customers with more offerings adding up to the menu. As part of the second phase, we would like to expand and make the presence felt.
Being a Punjabi- Rajma Chawal with a generous serving of ghee on top with kachumber. A favourite recipe that l like to cook, again and again, is poulet fairyland- stuff chicken breast with ratatouille and cheese/broccoli puree/garlic spinach and country mash.
The recent pandemic has been devastating - I lost some of my dear and close ones, I have seen so many of my ex-colleagues getting jobless/going into depression. My ex-company Cure.fit had to terminate all its operations pan India. People getting to work with substantial salary cuts. I hope things will get better soon.
The pandemic led food trends that I believe shall continue for a while-
My plans: Well, I don’t plan too far ahead. My current prerogative is to expand the brand successfully and make its presence felt in the city faster.