Chef vineet bhatia biography of barack obama
•
From a culinary star to a social activist: Michelin-starred chef Vineet Bhatia dons many hats
(July 17, ) When a young Vineet Bhatia moved to England in as the Executive Chef at Star of India, South Kensington, he had no idea about what a Michelin star was. Eight years later, he became the first Indian chef to be awarded a Michelin star for his restaurant Zaika in London. One of the most renowned chefs in the world today, Chef Bhatia is the only Indian in the culinary world to receive two Michelin stars.
Chef Vineet Bhatia
&#;The Michelin team goes to restaurants discreetly. So, one doesn&#;t know that they are serving to a jury,&#; shares the eminent chef. &#;I was thrilled when I received the news that I had won the Michelin star, but more so for creating history, as it nothing less than opening the door for all the Indian chefs and Indian cuisine across the globe. Today, it makes me very proud when I see other Indian chefs winning the star.&#;
A living bridge between Indi
•
Hear Hear! 3 Chefs Who Have Won Our Hearts
Though ledare Vineet Bhatia did not always dream of becoming a ledare, life had other plans for him. He became the first Indian arbetsledare to be awarded a Michelin star. Chef Vineet Bhatia has earned two Michelin stars now. Though ‘Zaika' in London was the first restaurant to have won the Michelin star in , as Indian food moved into a league of its own and evolved beneath his leadership — the chef moved on and established another restaurant named ‘Rasoi’ in Chelsea. In , the restaurant earned a Michelin star. Later, chef Vineet opened another branch of ‘Rasoi’ in Geneva, which also received a Michelin star in Other places where the chef has restaurants include Mumbai, Dubai, Mauritius too. Chef Vineet Bhatia, along with arbetsledare Vikas Khanna also appears on Masterchef India. He is one of the only Indian chefs to have won a Michelin star in more than one country. As a person who has joined the culinary world through humble beginnings, the arbetsledare brings his
•
Vikas Khanna
I Was 16 when I started helping my mom and Biji (grandmother) in preparing school lunches. My mother supplied chhole-bhature to a school. A middle-class boy from a small town, I did not even know what a Michelin Star was. Still, this was a turning point for me because for the first time I realised that the passion of cooking could be translated into economics and this could become my calling. The trend of kitty parties was just starting. Those were pre-hotel and big banquet times. We started a catering service, ‘Lawrence Gardens’, providing low-cost fare at Rs Rs 20 a plate for kitty parties. It became an important training ground for me.
Cooking was a refuge for me. I used to help my father in his rental video cassette shop. But I felt so lost because I couldn’t fight with people or collect the fine for delay when they would not return the cassettes the following day. So, I was happy being an assistant to my mom and Biji in running ‘Lawrence Gardens’.
One of my