{"id":1242,"date":"2015-06-17T11:04:11","date_gmt":"2015-06-17T11:04:11","guid":{"rendered":"https:\/\/timelesslifeskills.org\/cttc\/?page_id=1242"},"modified":"2023-05-12T06:19:40","modified_gmt":"2023-05-12T06:19:40","slug":"sabyasachi-gorai","status":"publish","type":"page","link":"https:\/\/timelesslifeskills.org\/cttc\/sabyasachi-gorai\/","title":{"rendered":"Sabyasachi Gorai"},"content":{"rendered":"

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Sabyasachi Gorai<\/h2>

Chef<\/p><\/div><\/div><\/a><\/div>[\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\n

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When everyone else is celebrating, chefs are working hard, and that\u2019s tough! It gets difficult to balance your personal and professional life.<\/h5>\n<\/blockquote>\n

[\/vc_column_text][vc_column_text]If there is a secret to the super-thriving and super-competitive world of Delhi\u2019s fine dine business, it is most likely the magic word \u2018Saby\u2019. As any food critic\/reviewer\/writer\/restaurant-goer will tell you, if he\u2019s part of a team that\u2019s opened a place, it\u2019ll have many takers. An effect that\u2019s now spread to other parts of the country as well, including the laidback waters of Goa. <\/strong><\/p>\n

Ai, The Love Hotel, Olive, Soda Bottle Opener Wala and Amreli are a few of Chef Saby\u2019s Delhi career milestones, and he was singled out as one of the \u201cfive people to watch out for\u201d in Fortune India\u2019s 2013 list, the only one in his profession. A multiple-award winning\u00a0chef, one of which includes an\u00a0honour by the President of India with the “Best Chef of\u00a0India” National Tourism award in 2012, Saby has also been on numerous TV shows and is known for his affable vibe – a rare quality in his field! His age belies his achievements – at 26, he was running one of South East Asia\u2019s largest entertainment centres\u00a0as the Youngest Executive Chef at\u00a0<\/strong>The Bowling Company in Mumbai.\u00a0Saby now runs his own culinary academy to nurture and mentor young chefs.<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=”.vc_custom_1430399456428{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1434538502158{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What sort of formal education is an absolute essential for your profession? Could you share with us the kind of internship or experience that would be helpful for a young person considering this line of work?<\/strong><\/span>[\/vc_column_text][vc_column_text]Do a three-year professional chef\u2019s course is my advice, if you can afford it.\u00a0In India, one of the best chef courses is the Oberoi hotels STEP programme, which gives hands-on exposure. After that, I\u2019d suggest at least three years of apprenticeship in a good five-star hotel or in a fine dining restaurant.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1434540160983{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]\"IMG_9842\"If you simply had to draft that elevator pitch for your profession, what would it be?<\/strong> <\/span>[\/vc_column_text][vc_column_text]Simple. The best thing one can do is cook for a fellow human being![\/vc_column_text][vc_column_text css=”.vc_custom_1434538694876{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What are the new trends you notice that are changing the complexion of your profession? How do you see this profession faring 20 years down the line?<\/span> <\/strong>[\/vc_column_text][vc_column_text]The top food trends\u00a0for 2015 are focussing on local sourcing, environmental sustainability, local\/regional cuisine and street food. These\u00a0trends\u00a0have been gaining momentum for several years, but have recently hit the food industry.<\/p>\n

Today\u2019s consumer is more interested than ever before, in what they eat and where their food comes from, and that is what is reflected in our menu\u00a0trends\u00a0research.<\/p>\n

True\u00a0trends\u00a0\u2013 as opposed to temporary fads \u2013 show the evolution of the wider shifts of our modern society over time, and focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals.<\/p>\n

For example, people are now tired of pretentious food cooked in butter and flour, all \u201cfavorite\u201d cuisines like Italian, Chinese, Spanish etc have been explored and tasted by everyone. So, people now don\u2019t want to taste cuisines from far off, they\u2019d rather taste more of their own country\u2019s regional cuisines.[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”no_bg” css=”.vc_custom_1434638856318{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”][vc_column width=”1\/4″][vc_column_text]<\/p>\n

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As a chef, you have to work with a very large team \u2013 both the kitchen team as well as the attached teams like food and beverage service, architects, interior designers, etc. It\u2019s all about collaborative team effort. \u00a0<\/strong><\/span><\/h5>\n
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<\/div>[vc_column_text css=”.vc_custom_1434542441806{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What do you do when you are stuck with a problem?<\/strong><\/span>[\/vc_column_text][vc_column_text]I stay calm and composed and I confront the problem straight-on. I then try and come up with innovative ideas to solve the problem. I never get into shouting, fighting and screaming, as that just adds to the problem.[\/vc_column_text][vc_column_text css=”.vc_custom_1434542080827{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What do you think of \u201ccollaborative thinking\u201d with regard to your profession?<\/strong><\/span>[\/vc_column_text][vc_column_text]A chef\u2019s job is supremely collaborative, I think. As a chef, you have to work with a very large team \u2013 both the kitchen team as well as the attached teams like food and beverage service, architects, interior designers, etc. It\u2019s all about collaborative team effort.[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”no_bg”][vc_column width=”2\/3″][vc_column_text css=”.vc_custom_1434538888080{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]How do you overcome roadblocks in your profession?<\/span> <\/strong>[\/vc_column_text][vc_column_text]I tend to map things in my head in advance. I have a strong sense of pre-empting possible concerns \u2013 whether it\u2019s a supply chain issue, staff shortage \u2013 and I am able to anticipate it in advance, a bit like forecasting! And so I am mostly prepared for the roadblock before I hit it. Hence I can deal with them.[\/vc_column_text][vc_column_text css=”.vc_custom_1434538921464{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What would your advice be to a young person at the start of his or her career and confused about pursuing passion versus being pragmatic?<\/strong><\/span>[\/vc_column_text][vc_column_text]When you have found your calling, be passionate about it. Stick with it. If you find something you are passionate about and can also make a living out of it, go for it and never look back ![\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/p>\n
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I tend to map things in my head in advance. I have a strong sense of pre-empting possible concerns \u2013 whether it\u2019s a supply chain issue, staff shortage \u2013 and I am able to anticipate it in advance, a bit like forecasting! And so I am mostly prepared for the roadblock before I hit it.<\/span><\/strong><\/h5>\n
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[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”no_bg”][vc_column][vc_column_text css=”.vc_custom_1434542612872{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]\"IMG_9847\"<\/span><\/strong><\/p>\n

If you could do some time-travelling and go back to meet yourself at 17, 25, 35, what would you say to your selves then?<\/span> <\/strong>[\/vc_column_text][vc_column_text]17: Don\u2019t worry, you\u2019ll be fine. Everything is going to be okay. Don\u2019t lose heart.<\/p>\n

25: Focus, don\u2019t waste time and do not<\/em> get arrogant.<\/p>\n

35: Whatever you do, don\u2019t<\/em> get complacent. There\u2019s no end to how much you can grow in this profession, so don\u2019t stop dreaming.[\/vc_column_text][vc_column_text css=”.vc_custom_1434538996877{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What are the pitfalls of your profession and how do you mitigate them? Did you have any fears when you were just starting out about this line of work, and were any of them justified?<\/span> <\/strong>[\/vc_column_text][vc_column_text]Pitfalls: Long hours, challenging working conditions, back and knee problems, no weekends, no festival holidays. When everyone else is celebrating, chefs are working hard, and that\u2019s tough! It gets difficult to balance your personal and professional life.<\/p>\n

Fears: I\u2019ve always had a problem of being flat footed, and I\u2019ve had knee injuries, so I really used to fear if I would be able to survive the long hours and\u00a0strenuous\u00a0physical work. But once I started, it all worked out. Another big fear I had was I thought I would never ever get discovered, and would always just be one of the many people in a white coat. But with my hard work and my determination, I have managed to make it big.[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”no_bg” css=”.vc_custom_1434542939844{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”][vc_column width=”3\/4″][vc_column_text css=”.vc_custom_1434539032784{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]Do you engage in supplementary informal learning that gives you an edge on the job? Any specific reading or online learning, or TV shows?<\/strong><\/span>[\/vc_column_text][vc_column_text]I am constantly travelling to learn more. I feel that travel is the best education for food \u2013 you get to explore different cultures, cuisines and you get to have a first-hand experience of it all. I am also always reading books to update myself, as this is the one industry in which one you can never say that you know it all.[\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text]<\/p>\n

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I really feel cooking for a fellow human being is the noblest thing that anyone can do.<\/span><\/strong><\/h5>\n
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<\/h5>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”no_bg” css=”.vc_custom_1434638787824{margin-top: 0px !important;border-top-width: 0px !important;padding-top: 0px !important;}”][vc_column][vc_column_text css=”.vc_custom_1434539095582{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]What is most rewarding about your job?<\/strong><\/span>[\/vc_column_text][vc_column_text]I really feel cooking for a fellow human being is the noblest thing that anyone can do. And the smiles on people\u2019s faces while\/after eating the food cooked by me is the most rewarding thing for me as a chef.[\/vc_column_text][vc_column_text css=”.vc_custom_1434539125195{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]How does one network in the beginning to get that initial presence felt, in this profession?<\/strong><\/span>[\/vc_column_text][vc_column_text]I think in the initial years, in this profession, you need to just keep working very hard \u2013 it\u2019s the only way to make your presence felt. Work hard and don\u2019t lose focus.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]

<\/div>[vc_column_text]<\/p>\n
Interview conducted by Pooja Pande.<\/h6>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row bg_type=”no_bg” css=”.vc_custom_1425396743070{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”][vc_column width=”1\/4″][\/vc_column][vc_column width=”3\/4″][vc_column_text] When everyone else is celebrating, chefs are working hard, and that\u2019s tough! It gets difficult to balance your personal and professional life. [\/vc_column_text][vc_column_text]If there is a secret to the super-thriving and super-competitive world of Delhi\u2019s fine dine business, it is most likely the magic …<\/p>\n

Sabyasachi Gorai<\/span> Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"plain-container","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"_links":{"self":[{"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/pages\/1242"}],"collection":[{"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/comments?post=1242"}],"version-history":[{"count":50,"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/pages\/1242\/revisions"}],"predecessor-version":[{"id":2039,"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/pages\/1242\/revisions\/2039"}],"wp:attachment":[{"href":"https:\/\/timelesslifeskills.org\/cttc\/wp-json\/wp\/v2\/media?parent=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}