At a young age of 32, Puneet is one of the best chefs in the UK; a position anyone would envy. Son of the stalwart in culinary skills, Satish Arora, Puneet is a master chef himself. In conversation with him, Subhash Motwani finds out more about his profession and passion-Cooking.

What inspired you to enter this field?
My father is my idol and my inspiration. His focus and involvement in work, articles and features about him appearing in magazines every second day and also the glamour involved, were certain catalysts which led me to this profession. Besides, I have always been creative. I think food too is a creative avenue, where you can express yourself. The creativity involved in bringing out a product on a platter is what made me choose this profession.

Tell us about your education and training? In what way did it accelerate your growth?
Right from my school days I was very keen about becoming a chef. After clearing my 12th, from St. Xavier's Boys Academy, I took a Diploma in Hotel Administration and Food Technology from Sophia's. While I was in Sophia's, my initial training revolved primarily around international cuisine. After completing my training, I got through Taj as well as the Oberoi Group of hotels. I followed my impulse to join The Oberois. However, during my interview with the then Executive Chef Vito Man Chino, I tried a lot to avoid questions related to my family, but one thing led to the other and eventually I had to tell him about my father. He was surprised to hear that and was sure that my father would never want me to join Oberoi. Since he had given his life to the legacy of Taj he would like me to do the same. I did realize it but I was still very confident about joining Oberoi. However, when the management of Taj learnt about this, they were not very pleased. Hence I had to take the decision of joining Taj. But I don't regret it at all because the kind of induction, basic foundation, knowledge and exposure I got there is what really brought out the best in me.

What was your father's reaction to this?
He was very keen that I joined Taj. He was very clear himself. So I don't regret my decision.

How has your father encouraged you in your growth?
My father is a world-class chef and a walking encyclopedia. We have a lot of brainstorming exercises about the new trends in cuisines and the learning still continues. He always comes up with great ideas. Whenever I have to create menus, he's just a phone call away. But the fact that I am proud of even today is that I didn't use my dad's popularity or influence to get to places.

How did you end up with Bombay Halwa? Can you share a few of your work experiences with us?
I started off with Taj, working in the main kitchen where there would be bulk cooking. I was quite disheartened as most of my colleagues were posted in satellite kitchen, where they could specialize in Continental, Chinese, grilling etc. At that point of time my dad advised me by saying that, any sort of experience in this budding stage will help a lot down the line. I followed his words and continued in the main kitchen for about two long years. It's then that Mr. Ajit Kerkar, who was the Chairman then, thought of moving me to satellite kitchen. After a successful food trial, I was transferred to 'The Chambers'- an Executive Club. Later on, I went to Belgium as part of an outdoor catering team, led by my dad, which gave me an international exposure. I was trained under Anton Mosimann in Dorchester, London. It gave me the taste of working overseas. Soon after having worked with almost all the sections at Taj, I got the opportunity to work as a Sous Chef with the Taj group in Colombo, Sri Lanka. In 1999, I conducted a full-fledged hot soufflé festival at a French restaurant called 'The Rendezvous'. It was an absolute hit. It was called the 'Designer Soufflé Festival' and its specialty was that, right from the starters to the main course and the desserts, everything was a hot soufflé. I was the first chef ever to do the hot soufflé promotion in Colombo. I worked as a Sous Chef in Colombo for almost a year. Subsequently, I was given an opportunity to take charge in the absence of the then Executive Chef. For me, it was like taking a child to the candy shop.

I was made in charge of the coffee shop, banquet hall, Chinese, Indian and French restaurants. I had to meet with the General Managers, discuss problems and make menus. It gave lot of scope to prove myself. That one month was divine - an experience I would never forget. The management was impressed with my performance and gave me more assignments. One of them was the triangular series of Aiwa Cup in Sri Lanka. I was made in-charge of the entire food for the Australian team. Since the Australians are very critical about their food habits, I had to do a bit of research by talking to the Australian Consul General in Sri Lanka and understand the food habits of the players. Every thing worked out so well that I had become personal friends with Glenn McGrath and Mathew Hayden. Later, I was interviewed by Luigi Gerosa, the Executive Chef of the Emirates Towers, one of the finest business hotels in the world. He gave me an opportunity to join them as a Sous Chef for Banqueting and Room service. We were a team of 12 Sous Chefs who were allotted different sections. I was the youngest and the only Indian among them. The arrangement was such that all the 11 other chefs would help the assigned chef in setting up the sections. Hence, there was a lot of cross training and learning. It was a great experience.

Later on, around 2001, I was approached by NOON products, London, the biggest manufacturer of Indian ready meals in UK, to work with them as an Executive Chef NPD (New Product Development). The biggest challenge in this aspect of the food industry is that here, we have to create a product which sits on the shelf for nine days and make sure that the person who purchases it on the 9th day has to be as excited as the first customer who would see it on the 1st day.

Noon Products was a great tenure for five years. Food is creative, but besides being creative I am also operationally driven. I wanted to merge both my operational qualities with my NPD ones. That's when I got the opportunity within the Noon group to lead a project to improve efficiency on the factory floor. This project gave me a lot of insight as to how we could use our resources and equipments to the fullest; maximize the usage of raw ingredients, etc. With a lot of analysis we were able to save upto 7% of the turn over. That's when I felt the urge to merge both the areas, cooking and operations together and hence, I started looking for a new job in the market. I was absorbed by Sharwoods, which is a very big organization. But when I handed over my resignation to Noon Products, Mr. Noon refused to accept it. I explained my thoughts to him. He then offered me the opportunity to work with his other company, Bombay Halwa Limited, London, as an Executive Chef & Production Manager. And to top it up he gave me all the freedom to execute it the way I wanted. I couldn't have asked for more and so, I accepted the offer then and there. Today, I can very proudly say that Royal sweets, which is a part of Bombay Halwa, provides the best Indian sweets you can get in UK, our Ras Malai being one of the top 10 best sweets. Almost 90% of the Indian restaurants in UK procure their Indian sweets and desserts from us.

Apart form this, Bombay Halwa is involved in in-flight catering menus for British Airways, Air India, Qatar Airways - to name a few and it also manufactures ready meals for supermarkets like TESCO and ASDA. Besides we also have a variety of bottled sauces and chutney catering to supermarkets like Sainsbury's, Waitrose and Somerfield. We also supply a lot of Indian breads, parathas and puris to various supermarkets.

“At Emirates Towers, I was part of the team catering to HH Sheikh Mohammed, the owner of Jumeirah group of Hotels. Our general manager would get a call from the palace and we would have just 45 minutes to prepare and send the meal. I remember, once I had run out of blinis (small pancake made of buckwheat flour), and had to get them from the 15 floor. To add to it the elevators were jammed and I had to climb all the stairs up and down. I was left with aching legs the next day, but the job satisfaction I got with giving that extra effort was worthwhile. Such memories leave a great impact.”
 

Do you plan to start a signature restaurant?
Before a restaurant, I would love to bring out a cookery book along with my father. I want the book to be a combination of our experience and our recipes. I have the concepts and recipes ready. The only thing I am waiting for is the right publisher. Besides, I'm the co-author of The Noon Cookbook with the concept to reach out to the masses with all the authentic recipes from India.

What type of cuisine do you love the most and what kind of food do you love to prepare?
Being a chef, I enjoy eating outside and I am open to trying out new ideas and concepts. But I love Indian food the most. I am very fond of kebabs and rumali roti. When it comes to preparation, I like French cuisine because it is very intricate; the portions are smaller and it includes detailed garnishing. That's what art of cooking is all about.

How is working in UK different from working in India?
I have been working in the UK for the last 7 years now. Formerly, I remember that things like bell peppers were really thought about before using but now the influx of ingredients and raw materials has increased, making their usage and availability, effortless and comfortable. However, UK is still a step forward as it has the luxury of importing things from anywhere around the world without being bound by any boundaries. Food too has no boundaries; London being the hub, you have the liberty to experiment with various ingredients. In the UK, I personally feel that people are respected as individuals irrespective of their professions. Moreover, the country gives you the capacity to achieve your dreams and think big. It's been a great experience working in the UK and I thank God for everything.

What are the qualities essential for success in this field?
I would say that you just need to be focused and have the determination to achieve. And never let the thought that, 'I am the boss and have learnt everything', creep in. The learning process continues to the point you reach your grave.

Tell us something about your family.
My wife, Gayatri is a qualified dentist and practices in London. In fact she married me because I wasn't a doctor (laughs). And I must say, she is an exceptional cook and takes care of most of the cooking at home. But we enjoy cooking together.

What are your hobbies and interests?
I like to read Cookery books. I also enjoy music. I am a big fan of Hindi films and music.

How do you unwind after a long day?
My day-to day activities keep me very busy. I generally get back home by 8 in the evening and almost immediately have my dinner. However, I relax by watching news or some television shows.

Tell us about the recent awards you have won.
I was declared one of the top development chefs in the UK in 2005. I am looking forward to and also working towards something new and more exciting coming my way. Fingers crossed!

Have you thought of starting a special school catering to this profession?
I would love to do that. I am a student of Sophia's and I make it a point to visit my college and meet my teachers when I am in Mumbai. I am ever so indebted for the knowledge they have given me. I also share my knowledge and experiences with the students through lectures during my visits. If there is anything I could contribute to, I am more than happy to do that.

Tell us about the royalties you have catered to.
I have catered to Prince Charles, Tony Blair, Bill Gates, Cindy Crawford and Ken Livingstone. Besides, Mr. Noon brings in a lot of celebrities to the factory; that gives me an opportunity to interact with them too.

Which part of the job satisfies you the most?
When your creativity and ideas are put to work and executed effectively; and when the end product is laid on the table, the vote of appreciation that you get from the customer gives you maximum satisfaction.

Your message to the young aspirants.
Whenever I come to India, I visit many hotels and I get a feeling that there is a shortage of good Chefs in the country. There are so many Hotel Management schools that have mushroomed up within India as well as overseas. This clearly shows that there is great demand in the hospitality industry. There is a lot of scope for people who would like to take up this profession. All they need to do is make up their mind and be determined. If you have the will, and the courage to go ahead, opportunities are plenty. One would shine in any case if one stays focused in the profession one has chosen.

British Meat International Chef Of The Year 2002

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