My experience as a chef for a day at Radisson Blu

My experience as a chef for a day at Radisson Blu

I always write about restaurant reviews and little did I knew what goes behind those drool-worthy dishes and presentation that makes it to the table. The pressure and the excitement behind all that hard work is unexplainable. I got an opportunity to be on the other side of the counter at Radisson Blu, Hinjewadi for their Sunday brunch. I ran a Live counter of my all-time favorite Pav Bhaji. Though that’s my specialized dish and people love it every time they taste it, the anticipation, excitement and pressure were building as I saw guests coming in. The happiness of plating, my first ever Pav Bhaji plate in a commercial kitchen at a five-star property knew no bounds. I had the sparkle in eyes and pounding heart like a kid to know how it turned out, did people like my preparation. As time passed and people come over again to demand their plates of pav bhaji with customized requests, I knew I had done a good job. With multiple the orders coming in at a time, it was building pressure but it was fun at the same time.

That’s when I realized how easy it is to criticize but to appreciate. If you cannot appreciate the dish at least appreciate the efforts your Mom, dad, wife, husband, sister, brother, maid or whoever is bringing you a plate of food to feed your soul.

The happiness crossed the levels when a guest came over and claimed that this was the best pav bhaji he had ever had.

The beautifully arranged other live counters were equally decked up other delicious food like Pasta, Chaat, Sandwiches and Kheema Pav.

The buffet spread had many varieties from across the world. Few dishes that I tried and loved were Potato Parmesan, Schezwan Noodles, Chaats, Kadai Paneer, salads and desserts were out of the world. It was one of the best desserts spreads I have come across. Every dessert was tempting and was a mix of continental as well as Indian dessert. The dishes in the buffet were limited but the best part was the mix of variety and taste being on point. The guests seemed to enjoy their time.

Chef Ila was humble enough to support and share his culinary experience with me. A wonderful day to add on my food journey.

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