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In this episode of the Chef JKP podcast, host James Knight Paccheco interviews Anand Kumar, the executive chef of the Melia Desert Palm Resort in Dubai.
Anand shares his journey from wanting to be a pilot to accidentally falling into the culinary world.
He discusses the challenges of managing Indian weddings, the importance of pre-openings in the hotel industry, and his decision to work in Dubai's gastronomic landscape.
Anand also talks about his focus on sustainability, farm-to-table concepts, and his aspirations for the future of dining in the region.
Topics discussed:
- Anand Kumar's journey from wanting to be a pilot to becoming an executive chef
- Challenges of managing Indian weddings and hotel pre-openings
- Focus on sustainability, locally sourced ingredients, and farm-to-table concepts
- Aspirations for the future of dining in the region
- Advice for young chefs in the industry
- Funniest kitchen incident involving a mix-up with brown butter and cream
- Anand's culinary heroes and favourite cuisines
- Reflections on his career and advice for his younger self
Key takeaways:
- Anand emphasises the importance of focusing on talent and skills rather than chasing fame or money in the culinary industry.
- He highlights the significance of following one's dreams and staying focused on achieving success.
- Anand's dedication to sustainability, sourcing locally, and creating delicious, authentic dishes for guests.
- The episode provides insights into Anand's career journey, challenges faced, and his passion for elevating dining experiences in the region.
You can follow Anand on HERE
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