Cooking is an art and for perfection, hard work,
perseverance, patience and dedication is required. Exec Chef Abhishek Basu , working with Park,
Connaught Place is one such person whose learning for the subject has made him
so from Kitchen Executive to Exec Chef in a decade’s time. A very courteous,
disciplined and jovial Chef Abhishek ….time flies while chatting with him.
At the tender age of four year, he has set his eyes on a toy
cooking set, and gradually he started showing interest in cooking through his
mother, who used to cook only once in a while to cook something different from
the regular meals.
After schooling he joined Army Institute of Hotel Management,
Bangalore which is affiliated with Bangalore University and has the same
curriculum as any other Institute of Hotel Management. After finishing three
years course he joined Par Hotel Delhi as management trainee then moved to Park
Chennai.
In the journey of fifteen plus years in the industry from Kitchen Executive to Exec Chef he got
the chance to get trained under many renowned International Chefs. He travelled
extensively through Italy to enhance his skills. Worked under Chef Willi, Chef
Nocita from Cordon Bleu, Chef Andrea Sposini, to name a few.
Has played the key role in pre opening hotels at various
places of Park Hotels in training food production team. Recently been awarded
by BW Hotelier for his culinary expertise and innovations.
Cooking is an art and for perfection, hard work, perseverance, patience and dedication is required. Exec Chef Abhishek Basu , working with Park, Connaught Place is one such person whose learning for the subject has made him so from Kitchen Executive to Exec Chef in a decade’s time.
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ReplyDeleteyes i agree with her his cooking art has been appreciated by so many media person ....expert in food industry....