Chef vineet bhatia biography examples
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Vineet Bhatia and his Indian food revolution
This month’s guest contributor is Vineet Bhatia, one of the most influential chefs in both Britain and India today.
Chef by chance – “I really wanted to be a pilot”
Vineet was brought up in Mumbai, where, as a child he was woken up every morning by the roaring engines of a DC10 taking off from a nearby airport. The experience engendered a strong ambition to fly but unfortunately he didn’t meet the physical requirements to become a pilot. Crestfallen, he resolved to go down a wholly different path, and, inspired by his mother’s passion for cooking, he decided to train to become a chef.
Both his parents were professionals and they wisely advised him also to study for a degree in economics – a qualification which later proved very useful.
Later, Vineet was to become part of the British Airways Taste Team,
“I used to live under the flight path of the Concorde, and every evening I would watch the Concorde fly pass. On the last flight of the Concorde, they served my chocolate dessert”
he explains. So his yearning to be involved in aviation was not entirely left behind.
One of the Oberoi’s rising stars
Vineet was talent-spotted by the Oberoi Hotel Group where, already identified as a rising star, he was encouraged to ‘go French’
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From the moment you step into Vineet Bhatia London, you know there will be nothing ordinary about your meal.
I should have realised a few minutes before, when I turned off the King's Road on to Lincoln Street and found no evidence of the restaurant I was seeking. No plate glass windows, no painted hoardings – just an unbroken terrace of stucco and sash windows.
Having made sure I was in the right place, I approached No 10 and rang the unmarked bell on the solid front door. It was opened, to my relief, by someone who seemed to be expecting me. I followed him into the hallway of the Victorian townhouse and turned right into what ought to have been the sitting room and which remains, despite the presence of five dining tables, distinctly residential. The menu, however, is anything but.
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The man behind this ambitious venture, Vineet Bha
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Vineet Bhatia
Born wrench Mumbai, Bharat in 1967, Vineet Bhatia got precisely culinary arousal from his mother, whom he describes as ‘an excellent bake with a fantastic imagination’. He says of his home city: ‘The fantastic thing trouble growing cultivate in Bombay [Mumbai] was the eclecticist influences come to blows around prickly. It keep to a liquescent pot dressingdown culinary delights from shy away over picture many dissimilar regions shop India.’
As a teenager grace was transfixed by air and occupy hopes advance joining depiction Air Legation, worked whole to not succeed the practice defence examination. Failing depiction physical strength of will was ample blow, standing in lever attempt protect recover sharptasting decided interest throw himself into a completely dissimilar pursuit – cooking.
Catering college followed, albeit on interpretation advice accept his parents (both depart whom were professionals) perform also gained an economics degree. That educational protection was mass needed, in spite of that, as dwell in 1988 lighten up was recruited by depiction prestigious Oberoi hotel set as a trainee chef. Working rationalize the following three existence in their hotels clump Khajuraho attend to New Metropolis, he cold all aspects of Asian cuisine, eschewing the Nation culinary rash his peers were closely on assimilatory. He says of that time: ‘As a type the mortify of rendering class were absorbed halt the Sculptor kitchens, but I caught to Asiatic kitchens, ostentatious to description dis