How did the
inclination towards food develop? Would you call yourself a foodie?
My father (I lost him when I was 20) was Head Chef on a
cargo liner. His dream was that I step into his shoes; I still remember him
giving me tips on food, but I was too young to register. As I grew up, it was
like an instinct and I began developing a passion towards everything food.
What about desserts
attracted you to specialise in them?
I’m artistic and have been sketching since I was small. I
have always been fond of fruits and sweets, especially traditional ones. Thus,
when I was introduced to the Bakery subject at IHM, I felt naturally inclined
towards it. Confectionary is the only segment in culinary field that gives one
maximum leverage to be artistic and innovative.
Can you define your
culinary path so far?
After graduating from IHM-Goa, I joined Ramada Hotel in
South Goa and moved to Carnival Cruises and went from being a Patisserie to
Pastry Chef! I then moved to Kuwait to join the IHG Group of Hotels. There, I
was exposed to a wider culinary world. Here, I represented Kuwait alongside 19
other countries at an International Culinary Competition and walked away with a
Silver Award.
Can you share a
little more about the popular motichoorladdoos and petal gulabjamun doughnuts?
It seems like an interesting combination to go with doughnut bread.
Innovation has no limits. It was one of the innovative range
of Donuts launched during Diwali in the first year of Dunkin’ Donuts in India.
Indian consumers loved this fusion of their favourite traditional sweets with
Western doughnuts and it got an overwhelming response.
What other culinary
inventions would be credited to you?
The Premium Range of Donuts, Burgers and Wraps of Dunkin’
Donuts’ are part of my culinary innovation.
Where in Goa do you
hail from and what would your parents say about you today?
I come from a beautiful village Cortalim in South Goa. My
father was always proud of my achievements. I wish he could see me being a
chef! My mother is definitely proud of me.
Have you incorporated
Goan cuisine in any of your inventions/new recipes? What is your favourite Goan
dessert?
Not yet, but I will definitely explore various opportunities
to extract the flavour codes that lie in Goan cuisine, which shadows a bit
of Portuguese and costal culinary. My favourite Goan desserts are Godshem,
Dodol, BibincaandAlebele – they make me feel at home every time I eat them, no
matter where I am.
What would you say
has been the most exhilarating culinary experience for you?
When I was with Carnival Cruises, on stormy days, the entire
ship would start rocking and we had to struggle to hold ourselves steady with
the trollies full of plated desserts and yet deliver quality products for the
dinner service.
