Limelight

Cooking up a storm

Having been conferred the ‘Best Chef of the Year - Award of Excellence’ by the ministry of tourism, Chef P Soundararajan, corporate executive chef at Mahindra Holidays & Resorts India has many ideas tucked neatly underneath his toque, which he reveals to Neeti Mehra

Chef P Soundararajan, corporate executive chef at Mahindra Holidays & Resorts India is a happy man. Ask him about his feelings on winning the prestigious award and the chef exclaims, "I feel great. I am satisfied and motivated. This is a great confidence booster that my hard work and contribution has reaped benefits at this point of time."

The veteran in the kitchen

The veteran has spent twenty-six fruitful years in the hospitality industry, out of which he has been associated with Mahindra Holidays and Resorts for seventeen years. A graduate from Madras University, Chef Soundararajan is a rank holder from IHM Chennai. A certified chef in world cuisine from the Culinary Institute of America, New York, he has also been certified by the Association of Chefs Societies. He is also a member of the Global Culinary Education Committee of World Association of Chefs Societies, an elite society in which only five members from five continents are appointed. With all these feathers stacked in his toque, it is but natural that he explains that his preferences veer towards world cuisine in both cooking and eating.

The chef at your service

Chef Soundararajan has been deeply involved in deciding the depth and width of culinary operations at Mahindra Holidays & Resorts India since the beginning. He introduced a successful F&B concept called 'Fun dining.' In this, for a mere Rs 450, a gourmet day consists of breakfast, lunch and dinner! Catering to the multitude of guests from different regions that frequent the group's resorts, ethnic food from remote corners of India were brought alive in the kitchens through food festivals - Kumaon, Himachali, Goan, Malabari, Chettinadu, Kongu Nadu, Baduga, Coorgi, and Gujarati. Apart from that, planning gourmet feasts during various Indian festivals, and most of all, keeping a strict watch on food hygiene and safety certification for all the resorts is an integral part of his role.

At Mahindra Holidays & Resorts India, the chef has introduced affordable world cuisine. "Since we cater to guests, namely families, from various cultures and ethnicities, this is necessary," he explains. He describes his cooking style with simplicity. Says Chef Soundararajan, "I like every cuisine found on the face of this earth and treat each cuisine individually." The chef advocates the use of natural food ingredients, and likes to experiment with a variety of ingredients. The teetotaller doesn't smoke or drink so that he can use his unadulterated sense of smell and taste to experience the nuances of the food. A tip for chefs, he reveals candidly, is to taste the food before adding salt. "I cook with my heart not with the hands," he says, which is his key to superlative food.

The salt and the sugar

All wasn't served on the platter for this chef when he started out in his career. In his youth there was a scarcity in availability of trained chefs who could teach culinary techniques. Not only that, as cooking styles leaned towards the contemporary, chefs had to contend with staff were not willing to listen or change with times. Also, there was usage of non-acceptable language in the F&B production area. "At that time the recognition for Indian chefs was not on par with international chefs. The availability of resources to get exposure and advanced training was limited. Also, there was lack of exposure to international ingredients," he says of the days of yore.

Over the years, he feels that there has been a shift in the challenges. "After 1992 there has been a shortage of skilled manpower. Today the guest is more knowledgeable. There has been an increase in prices of food ingredients, wages and equipment also," states Chef Soundararajan.

Despite having his hands full with his professional duties, he still plays an active role in various associations and committees. "The interaction with various chefs from around the world has helped me learn new ideas and trends. This international exposure has enables me to access resources." He takes these roles seriously. "I have a sense of self-satisfaction of having served the fraternity," he says.

His message to aspiring chefs who would like to don the apron is for them to have a deep level of commitment towards the profession. "It is integral to have passion towards the culinary profession and one must basically enjoy what one does." He feels that chefs need to draw out the best choices from world cuisine. "Present day guests have travelled widely and have immense culinary knowledge - one must meet their expectations, "he explains. And the job role of a chef has expanded from an unknown behind the counter to an interactive and active player at the forefront. "Over time, the role of a chef has transformed into a marketing role: a brand ambassador, trainer, and celebrity," says Chef Soundararajan.

In this globalised culinary world, he sees his role changing immensely. "I will endeavour to create new F&B concepts and develop more and more chefs. I would like to make a contribution to catapult India into a super culinary power," he says in conclusion.