Ajay Chopra, the renowned Indian chef, consultant, and media personality, has completely transformed the world of cooking with his innovative approach and exceptional talent. From hosting the popular show MasterChef India to successfully launching restaurants around the globe, Chef Ajay Chopra has made a lasting impact on the hospitality industry.
Tell us about yourself, what was your childhood or earliest ambition?
I was born in a typical Punjabi family. My passion for food is my drive and I can proudly say that food has had an influence on me throughout my life. This passion, has not only taught me, but helped me evolve as an individual. Whether it was leading 5 Star brands or teaching through television shows, it is my love for cooking and passion for creativity that has gotten me so far. In my career as a chef and my time as a human, I was fortunate to realise that Food is an emotion, Eating is an experience and Meals, tell us stories. So let’s share and celebrate this passion, together. Studies, they were just another chore to be done because you don't have other choices. I never displayed a remote liking to food or like some prodigy-chef started cooking at 5 or 6.Initially during school days, I wanted to become an architect and then after my school I even applied for medical entrance. And then that was that and here I am today a Chef and I believe that’s what was God’s plan for me.
How long have you been a chef ?
It’s been 23 years since I have been a Chef and still learning.
Where did you train to be a chef ?
I completed my studies and training in Hotel Management in Institute of Hotel Management in Goa.The Eureka Moment came when I was watching a TV program extolling (but needlessly) the benefits and the future of Hotel Management institutes. There was a time (you would relate to me if you're from my generation) where every youth wanted to be only a doctor or engineer or maybe a CA or a lawyer. That was it!
The next year, I applied for an all-India level entrance exam conducted by the National Council for Hotel Management. I was on another galaxy altogether when I found my name and roll number printed in the newspapers in a list of confirmed attendees taking the test. The selection process was successful and I got a place in IHM, Goa.
I had the flair and I had focus. I knew I wanted to become a chef right in the first year itself. Food production as a subject became a favourite rather than other subjects like hotel law or front office.
What is it about being a chef that brings you joy? And at what point did you realize that your career path was all about crafting unforgettable experiences?
I moved to JW Marriott in Mumbai where I truly understood food as a business. It wasn't only about cooking but also about owning your tasks and seeking its fruition, re-innovating and taking a second look at first impressions. I worked here for four years and under the tutelage of some the most phenomenal chefs, I gained a vision and a working style that cemented further growth and ambitions in me.
Is there a secret ingredient that you love to cook with ?
There are many ingredients that are unexplored, For me it’s always been about trying and playing around with different ingredients and Voila! you have a lovely dish.
And I truly believe in these line "A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE"- THOMAS KELLER .
What has been the most memorable part of your career so far ?
Being a judge on Master Chef India would undoubtedly be a highlight of my career. The journey has been both enriching and enjoyable for all involved. Having served as a judge for two seasons, it's clear that our nation is brimming with talent - there's a Master Chef in every household, and perhaps even in you.
How do you manage yourself and keep on going despite the challenges? What drives you?
Perseverance, patience and countless amount of positive outlook throughout these endeavours and the most important is my faith. Every day I wake up and surrender my self to the lord and move ahead in life what he has instore for me.
Which is the dish you call your Signature dish?
It’s very hard to choose because with every new restaurant, we created a bouquet of unique and innovative dishes. But I could count on dishes like Pithod cakes with Chaunke Mattar and Kadhi. It would not be fair to choose a particular dish as my favourite.
Is there a Chef you truly admire and why?
It would Be Jamie Oliver, because his cooking would be something very hearty and scrumptious which even common man can resonate with.
How do you tell new and current customers about your offerings?
A Chef is the narrator of food journeys that travel from eyes to mouth. A delectably tasty cuisine soothes not just one’s hunger but it keeps asking for more such encounters with food. A Chef has the power to do justice to this journey. And with this power, a Chef has the responsibility to make this experience into a memorable one. And that is how I intend to communicate with my customers through my various social media mediums and consultancy service.
Are you asked to cook at personal gatherings? Does it annoy you or you enjoy it?
Yes, I am asked to cook always, and I love to cook for them because that’s my passion. After serving food and looking at that satisfied smile after their meal is what makes me feel satisfied and happy.
What would you do differently if you were starting in your industry now?
I would definitely get my self-exposed to digital knowledge, because in today’s time being tech-savvy is something in demand it helps in a better understanding of how to use the platform for bigger opportunities.
What has been your biggest customer success story? Why do you think it was a success ?
Author, Virginia Woolf once said, “One cannot think well, love well and sleep well if one has not dined well”. And this is a statement with which I agree entirely! Customer satisfaction is always a success for me, seeing that completely satisfied smile on someone’s face after they had a meal made by you is definitely a hit.
SARAZA restaurant in Rajkot is one of those success story I would like to believe for which we had gone through a lot of ups and downs but today it’s a lovely blooming restaurant.
Tell us about your early life & How it has affected your personal life?
I was born in a typical Punjabi family. The youngest of three siblings, my parents were working class citizens who taught us values and most importantly to have fun and an optimistic attitude towards life. I took those value systems to heart and sought fun.
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