India has proven to be a paradise for foodies. To cater to the hungry Millenia, there are a number of restaurants that have now become a platform for young chefs to not only showcase their talent but also turn their passion into a rewarding profession.

With new age restaurants, there has been a surge in the number of young chefs who have been given the responsibility of heading kitchens, creating differentiated menus and delivering stand-out service.

“New age restauranteurs have a high proclivity to appoint younger chefs as their ideas and concepts are better aligned to them. Someone who has worked in the hotel industry for a protracted period of time, gets used to ‘old school’ methods and tricks. Their adaptability quotient climbs down as they start doing things by the book. On the other hand, the younger chefs on the block, have adapted very quickly to the changing market trends,” says the25-year-old Anahita Dhondy, Chef Manager at SodaBottleOpenerWala – Bombay Irani Cafe, part of Olive Group’s restaurant by Sabina and AD Singh.

Himanshu Saini, 27, Chef at Tresind, Dubai, shares a similar view. “Younger chefs are now taking on enlarged roles because they are open to ideas and learning on the job. When you open an Indian restaurant, it might be a bit difficult to explain to a senior chef as to why you don’t want to cook the butter chicken or the tikka in a traditional way. The idea is push yourself and your team to present new creations on the plate.”

Chiming in, the Executive Chef of The Bombay Canteen, Thomas Zacharias, 29, says, “Energy, vigor and enthusiasm are traits that the young generation of chefs possess. Passion and determination play an essential role in putting up good food on the table. Trained young chefs bring out a fresh perspective on the plate and their passion is translated into their dishes.”

Their kitchen rules

Working in the kitchen is a team effort, even if it is about putting up just one dish. The task at hand is to work with senior and seasoned chefs when younger and less experienced chefs head the kitchen. “My kitchen staff consists of many young chefs. But when you come from a point of authority, you do garner respect. Age does not play a role in how much respect one gets. We all are educated and there is no negativity. We also look up to the seasoned chefs,” says Thomas. “We make it a point to hire young chefs so that our wavelengths match. It isn’t that difficult to be taken seriously when you are good at your work because even your fellow chefs learn from you. Seasoned and senior chefs may or may not be rigid in the kitchen, but sometimes it is difficult to work with them. The most important thing is maintaining a good environment. When it comes to the kitchen, I have very clear rules in terms of what needs to be delivered,” adds Himanshu.

For Anahita, who is a successful female chef in a male dominated bastion, the challenge is slightly more complex. “Working with senior and more experienced chefs, can be a daunting task. The challenge has two facets to it – experience and gender. Sometimes they make you feel inadequate because they believe that you have grown too quickly without appropriate experience on your resume. On other occasions, you come across stereotypical gender issues in the kitchen. When it all comes together it can get overwhelming – but you need to work with blinders on in the kitchen. This profession can be ruthless and you need to be driven by passion and steely determination if you want to survive. I am the only Parsi here. So my role is more than just managerial. I also need to ensure that whatever is being created is authentic enough. So often I need to put my foot down and be relentless.”

Needless to say, these chefs with enviable pedigree and resumes have become a role model for many. Given the limelight and the glamour quotient attached to the kitchen, becoming a chef is now no longer considered a Plan B. Most of these younger chefs have become social media darlings, with a documented history of their food pursuits, and a swelling fan base.

The class of chefs

“Back in the day, we did not have enough access to TV shows, books and knowledge about the industry. If I talk about the next generation of chefs, given the kind of access that they will have to all the mediums, they will be much better equipped than we are. I am a self taught chef and learnt mostly through trials and experimentation. Along with greater access to resources, even the the mindset of parents is shifting. They are letting their children do whatever they want to do, and exercise their free will. Creativity and a free hand to experiment fuels the imagination of a good chef. I am all about Molecular Cooking. What many do not understand is that it requires such detailed study of the ingredients. Understanding each component, its reactions and creating something extra ordinary with something predictable. It is almost like studying the science of cooking and cracking it every single time,” says Himanshu.

“What many do not understand is that molecular cooking requires such detailed study of the ingredients. Understanding each component, its reactions and creating something extra ordinary with something predictable. It is almost like studying the science of cooking and cracking it every single time.”

Thomas concludes, “Stand alone establishments have become a breeding ground for young, promising talent. I credit social media and food shows for shifting the limelight on the creators in the kitchen. I have to concede that earlier this profession wasn’t half as prestigious as it is considered today, and not many considered it or pursued it seriously. However, the draw to the profession shouldn’t be the ‘endorsement factor’. Someone who loves food and their craft enough, doesn’t need to consider extraneous factors in making a choice.”