What it takes to be a successful chef: Vaibhav Bhargava shares his experience

New Delhi: With almost two decades of culinary experience under his belt, Vaibhav Bhargava is a samurai when the subject is Asian cuisine. After whipping up a delight at two Michelin star restaurants and stirring a storm at Indian restaurants, he now is handling CHO in Mehrauli, and KikoBa.

Q. What made you decide to become a chef?

Delhi, a melting pot of culture, is my home and I was born and brought up in Darya Ganj which is close to Purana Delhi. If you ask a Delhiite what are the two things that really stand out for them about the city, it would be the rich history and the mouth-watering food.

It was here where I learnt so much about the culture and traditions of our heritage and took the plunge. There are a ton of different jobs in the food industry from caterer and restaurant owner to food stylist and personal chef. Each of these jobs are radically different, and they all have their own pros and cons. I decided much early in life that this is what I intend to do and I now when I look back, it seems like- this was meant to be.

After joining my hotel management, I got into the exposure of hospitality sector in my training period and I understood all departments how they work. Kitchen excited me because of the creativity you can do and it brings happiness to my soul when I cook something in kitchen.

Q. Where did you train to become a chef? How long did it take you, before you became a chef?

My career took off some 20 odd years ago. I started my journey from JP Group of Hotels and then moved to various other hotels and restaurants such as Hyatt and Olive bar and kitchen. I had the privilege to work in Noma (3 Michelin star restaurant) in Denmark, very early in my career. This not only changed my outlook but helped me evolve tremendously as a chef. For me that will always remain the highlight of my career. I was selected as a chef to represent India on a global platform like Slow Food movement in 2016, 2018 and 2020 (virtually) which was another highlight for my career.
Chef is a big word which comes with experience, exposure, knowledge, learning and I believe that we should not stop learning as a cook and u will become a CHEF one day

Q. How can you inspire others, especially children, to become chefs?

When students and kids are taught at an early age in school how to cook, they develop the habit of preparing their food even when they are at home. This is because they tend to take more responsibility for the food, they are cooking which matters very much to them… Involving them in the cooking process, making them understand the importance of food, importance of fruits and local cuisines will inspire them slowly and gradually.
Once Kids start enjoying cooking with basic cooking foods which they like to eat, I believe that than they will start cooking other foods also which attracts them but its important to give them right guidance at the right time.

Q. What qualities does one require, if one wants to be a chef?

Before you start a career, you should consider all of the bad points and weigh them with the benefits for you personally. Make sure that you’re passionate and dedicated to cooking, because it’s going to become a major part of your life.
Qualities like positive attitude to learn, passion to serve, punctuality and sincerity are key to success.

Q. With so much food around you to choose from, what kind of food do you like to make for yourself and your family?

Home cooked food any day. It’s my only time with family, to spend quality time, cook for them what they like, time to relax, reconnect and rejoice with them.

Q. What do you do, so that you do not become fat?

Tough one! I am always on my toes. Running from pillar to post- if that helps. SO, I guess I burn a lot of calories moving around, running around. And with age you become more conscious what you are feeding yourself and how much. So, I guess my age is growing on me!

Q. What is the most challenging dish that you have prepared?
In a span of two decades, I have prepared many dishes for different peoples and I believe it’s the availability of the ingredients which makes the dish difficult and I think I am yet waiting for the challenging dish.

Q. Have you prepared something unusual demanded by some guest?
Not really, but I have been asked Indian dish to be served in an Asian restaurant because the lady had a Fast and she can’t have that meal so I cooked the Potatoes for her.

Q. What in your opinion is easier: cooking the dish, plating the dish, managing the staff in the kitchen?

Everything, it’s not just about one thing- it is about everything, each aspect matters. From cooking to plating to managing the staff is very critical.

Being a part of a kitchen team helps create a sense of comradery that’s similar to being on a sports team so definitely managing the whole model is very important.

Q. How do you deal with an angry and dissatisfied guest?

Keeping a calm, even tone and neutral facial expression can help avoid having condescension projected onto you by an irate customer. Letting an angry customer know you take them seriously is important and I have always tried to do that.

Q. How important is hygiene, fresh ingredients and locally sourced ingredients to your cooking?

Processed foods can affect your health, reason why it is always better to use fresh ingredients when cooking. I have often tried my best to incorporate fresh ingredients in my recipes and nothing gives more flavor to your food than fresh, locally sourced ingredients.

Q. How would you like to inspire young chefs? Please give them a one-liner about what they should be doing to be a good chef in future.

Being in the food industry is not just about discovering new cuisines and ingredients but also about discovering yourself… So, for me Real cooking will always be more about following your heart than following recipes.

Q. You have travelled to several places. Can you name the national food of any country which you have prepared/ enjoyed/would like to try…?

Vietnam, Vietnamese cuisine is very close to my heart. Infact CHÔ my brain child is my ode to Vietnamese cuisine and culture. Pho is the national dish of Vietnam and it sells like hotcakes at CHÔ, so I’m very proud of bringing a part of Vietnam to the Indian audience.

Now, I am handling KikoBa a newly opened restaurant which is a dining destination transporting you to the heart of cities that birthed authentic flavors and recipes ranging from Cantonese, Shibuya, Sichuan, Yunnan and more.The restaurant allows you to experience a whole new palette of modern and nostalgic flavors.

Q. How useful are Master Chef programmes for children?

Cooking should be considered as art just like any other activity which requires skills and expertise.
So many young people of the millennial era have no idea how to prepare something that is not packaged in a box with the instructions like adding water or placing it in the microwave to prepare. And I feel Master Chef programmes for children will definitely inculcate this habit in them. They will be curious to taste what they cooked, thus consuming the food.

Q. With increased digitization, what changes due you envisage, in your profession?
With the time and new digitization its important to change yourself and be efficient to compete that knowledge so that You can deliver the best to your customers. Digitization helps also to bring things together as its easier to find things which were difficult earlier.

Q Whom do you dream of preparing a dish/meal for?

I have said this before to, it will always be Sachin Tendulkar for me. I have not just been a fan but idolized him and it will be an honor for me to cook for him again.

( The author is a digital marketing consultant and has special interest in writing on food and lifestyle)

—-INDIA NEWS STREAM