Hotels hiring foreign chefs to attract discerning clientele
To bring about a sense of culinary veracity to their menus, restaurateurs are hiring chefs from the country of origin of the food to titillate taste buds.
By PTI |
NEW DELHI: How Chinese is the 'Chinese' cuisine? Many may have often wondered over the genuineness of 'foreign food' dishes that are on offer in restaurants.
To bring about a sense of culinary veracity to their menus, restaurateurs are hiring chefs from the country of origin of the food to titillate taste buds.
"Foreign chefs are finding India a hot destination for their profession as Indian hotel industry is at boom. Occupancy levels at most hotels today average at around 80-85 per cent through the year, thanks to the host of conferences and trade shows beings hosted in the country. And the future only looks brighter," says Rajesh Mishra, Chairman, Federation of Hotel and Restaurant Association of India (FHRAI).
"Indian chefs are incomparable but hiring a foreign chef adds glamour to the restaurant in attracting guests. In fact, many of Indian chefs are doing a great job in US and Europe and are in great demand overseas. Still, hiring authentic chefs, usually from the land from where the food originates, helps in the certification of food," he adds.
Shobha Mishra, Deputy director, FICCI, says the globalosation and easy visa rules have helped the Indian hospitality industry to add diversity in the chef profession.
She adds that it is worth noticing the demand of the Indian chefs is increasing by the day and the number of foreign chef in the country is still very small.
"They are more skillfull and efficient professionally and add more authenticity to the dish. In spite of the language and cultural barrier they understand the psyche of the customer better and if you are a connoisseur of good food and want to eat Chinese or Italian food the way Chinese or Italian do, a authentic chef is a must," says Ajit Sharma, Senior General Manger, Jaypee Siddharth.
To bring about a sense of culinary veracity to their menus, restaurateurs are hiring chefs from the country of origin of the food to titillate taste buds.
"Foreign chefs are finding India a hot destination for their profession as Indian hotel industry is at boom. Occupancy levels at most hotels today average at around 80-85 per cent through the year, thanks to the host of conferences and trade shows beings hosted in the country. And the future only looks brighter," says Rajesh Mishra, Chairman, Federation of Hotel and Restaurant Association of India (FHRAI).
"Indian chefs are incomparable but hiring a foreign chef adds glamour to the restaurant in attracting guests. In fact, many of Indian chefs are doing a great job in US and Europe and are in great demand overseas. Still, hiring authentic chefs, usually from the land from where the food originates, helps in the certification of food," he adds.
Shobha Mishra, Deputy director, FICCI, says the globalosation and easy visa rules have helped the Indian hospitality industry to add diversity in the chef profession.
She adds that it is worth noticing the demand of the Indian chefs is increasing by the day and the number of foreign chef in the country is still very small.
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"They are more skillfull and efficient professionally and add more authenticity to the dish. In spite of the language and cultural barrier they understand the psyche of the customer better and if you are a connoisseur of good food and want to eat Chinese or Italian food the way Chinese or Italian do, a authentic chef is a must," says Ajit Sharma, Senior General Manger, Jaypee Siddharth.
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