Teacher's Day 2024: Top Chefs Talk About Their Mentors, Learnings In Professional Kitchens

The culinary landscape in India has evolved significantly, with the relationship between mentors and mentees in professional kitchens undergoing a remarkable transformation. Traditionally, the mentor-chef was an authoritative figure, whose methods and recipes were to be followed without question. This hierarchical approach emphasised discipline and adherence to established culinary traditions, sometimes with little room for creativity or experimentation on the part of the mentee.

Also Read: “I’m Not Hanging My Boots Anytime Soon”: Chef Manish Mehrotra On Taking A Break From Indian Accent

Hussain Shahzad, Executive Chef, Hunger Inc. Hospitality

When I talk about a mentor, it's essential to first define what that means to me. A mentor or teacher, in my view, is someone who has had a significant impact on your cooking style — a person you've worked with closely or for an extended period, someone you continue to seek advice from. With that in mind, the two individuals who have most profoundly influenced my culinary approach are Chef Daniel Humm (Chef and Owner, Eleven Madison Park) and the late Chef Floyd Cardoz (co-founder and Culinary Director at Hunger Inc. Hospitality.)

Chef Daniel Humm, has been a pivotal influence in shaping my foundational cooking style. When I left India as a young cook, eager to explore diverse cuisines, I was particularly drawn to European food. Back then, I was deeply interested in mastering the modern techniques that defined contemporary European cuisine. This period was crucial in forming the core of my culinary philosophy, which is still deeply rooted in those principles.

Then there's Chef Floyd Cardoz, who significantly expanded my culinary vocabulary and refined my flavour profile, particularly in the realm of Indian cuisine. He taught me how to compartmentalise different spices, understand regional flavour profiles, and use them to my advantage. With Chef Floyd, it wasn’t just about following recipes; it was about understanding the essence of Indian food—a cuisine we had both grown up with, but which I had never cooked professionally until then.

Photo Credit: Unsplash

From Chef Daniel Humm, one of the most resonant lessons I've carried forward is the significance of attention to detail. As a young cook, I vividly remember him emphasising that it's the smallest things that truly matter, and every tiny detail contributes to the overall success of a dish. In his kitchen, the mantra was clear: "If it's not nice, do it twice." 

With Chef Floyd Cardoz, the lesson was different but equally impactful. When he met me, I was transitioning from being just a cook to establishing myself as a leader. Chef Floyd's advice was centred on the importance of nurturing those around you. He reminded me that success is never a solo endeavour; anyone who believes they can achieve greatness alone is misguided. He would often say, "You're not as good as your best press, and you're not as bad as your worst. You're always somewhere in between." These words have stayed with me.

Chef Manish Mehrotra, Ex Indian Accent And Comorin

Cooking is one such thing where I think one can have a mentor without ever meeting him. We say that we are inspired by them, by their work, their recipes, and cooking style. Going by that, I have had many mentors and in the early days, Chef Ananda Solomon and Chef Johnson Esso were mentors to me.

What I feel mentors actually do, is they not only prepare you for your craft, they prepare you mentally to be able pursue that craft and that is very important. You can learn cooking from a book, but you need the right mental frame to do it. These two people really prepared me for going through all the hardships in the kitchen, and how to deal with it and accept it. That is important especially in the hospitality industry, where your social life takes a hit. Many young chefs in today's generation break down because of this. 

The second thing in hospitality is reading your guest's mind. What the guest wants, how he reacts to your cooking, how he likes  or dislikes the dishes. These nitty-gritties, I have learnt from them. They were really good mentors for me, when I started my career, and I try to pass the same knowledge on to the next generation.

Chef Gresham Fernandes, Chef Partner, Bandra Born

I've had many mentors over the past 20-25 years that I've been working. The first one was this chef called Frank Muller, who was the executive chef at Leela's. He was this big Austrian guy. We had enough fear of him to make sure that we didn’t mess up. It was never a sit down session where he taught us, you had to keep your eyes and ears open and take it up along the way.

Then there was also Chef Xavier, who is a close friend and the chef at La Panthera, now. We worked together at the Leela's. Every kitchen has its own politics and hierarchy and he was the guy who helped me navigate that.  

Mentorships do not necessarily mean that it is one older person showing you how to do things. It also comes from your utility guy or your dishwasher who's just organised the section so well that he's a machine. You learn from everybody.

Chef Matthew Orlando who ran a restaurant called Amas is a legend and I’ve learnt a lot from him. There’s also Thomas Feeble, the head of R&D at Noma right now. Just the process of how he cooks and thinks is so different. Also I think all these guys are the first guys that walk into the kitchen and are the last ones to walk out. Irrespective of how hard the night before has been or whatever has gone down you still show up and take care of your people. That’s really important.

Chef Manu Chandra, Founder- Partner Manu Chandra Ventures

In this profession, it's all constant learning. It never ends and at every stage of your life, you find somebody who does guide you and help you become a better person in some sense. My journey started as a kid because I got into food at a very young age. At 9 or 10 years of age, I got interested and through that time I followed my grandmother's recipes. My mom and dad were avid cooks. They were mentors as well.

Often people have a tendency to take one single mentor who teaches them everything. That I did not have. I've had a series of mentors and I'm grateful for all of them because there was a little something to gain from each one. I think I've always maintained that a lot of my professional development and personal development has been attributed to being around people like that and picking up and learning from them.

I did work in several kitchens in the United States, in Europe, then back in India. I always had people that I could look up to. But at the same time, I became a boss at 20. Most people start out in the industry at that age. I had no choice but to start teaching myself and also becoming a mentor to other people. Sure, I was a tough boss. I still am. That hasn't changed. But I am nurturing. I will always teach as much as I know because I have that many years of experience.

Chef Varun Totlani, Head Chef, Masque Restaurant 

Chef Matthew Orlando is definitely one of the key mentors who helped shape my life as a chef. We have had him cook at Masque too. Even other chefs I've worked with, in a way they've become friends and mentors because the idea of doing these collaborations is to exchange ideas.

Many of them have more experience than me, are much older than me and everyone has their own style, their own methodology of how they do things. Not just in the kitchen while cooking, but also as leaders, as people who lead the brand or the team and look after them because you're only as good as your team.

Cooking, following a recipe can be taught to everybody but you need the right attitude, the right kind of mentality especially since the kitchen is not the easiest place to work. There are long hours, it’s hectic, you're lifting weights every now and then when you're cooking. It's a lot in every aspect. So the right kind of attitude and the right kind of work ethic is something that needs to come from you and the rest can be taught.

One very important point that I believe in is that you're also only as good as your last plate. Awards that you got in the year or in the previous years don't really matter. It's your last guest, your last plate served - every day matters.

Chef Abhishek Deshmane, Slow Tide

Two people who have been mentors to me are Chef Jaydeep Mukherjee and Chef Hussain Shahzad.  I worked with both of them at different points in my career.

From Chef Jaydeep I learnt to create accountability, even if it is for yourself to get the task done. I also learnt discipline from him. From Chef Hussain I learnt to create systems for everything that you do, in terms of kitchen operations, to create a sublime experience for each guest and every single time. I learnt to think ahead of the curve and keep stretching the status quo in all aspects including ingredients, cooking techniques and creating a menu with a thought and story.     

In the culinary industry, passion is the driving force behind everything we do, which often means working alongside individuals who are deeply committed to creating memorable experiences for guests. Chef Jaydeep Mukherjee was one such taskmaster—tough, but in the best way possible. He was particularly demanding when it came to teaching new skills or entrusting someone with a critical assignment, and his high standards pushed me to grow. In an Indian kitchen, the relationship with your mentor can be especially personal. There’s a deep sense of trust when they choose to pass on their knowledge or skills to you.

Chef Anirban Dasgupta, Executive Chef, The Oberoi, Bengaluru

Growing up in a Bengali household my first mentor was my mother. She was an excellent cook. I don’t think she taught me cooking with the idea that I will take it up as a profession. It happened organically. Looking back, the aroma of her cooking and taste inspired me most. A couple of chefs who influenced me closely were Chef Anirudhya Roy and Chef Avneet Butani under whom I spent my final years before taking on leadership roles in the kitchen.

I learnt the art of kitchen management from Chef Roy, he was the strictest of chefs and a great support when needed. He was tough to please when it came to quality. Chef Avneet too was hands-on in teaching a fresh talent like me, taking me under his wings and giving me the strongest base. I learnt work ethics, discipline, and being a perfectionist from them. To me these relations transcend beyond work and shape us as human beings too.