Chef Chet Singh unravelling the real essence of Oriental

Hereby, pleased to introduce Indore Marriott’s Chef Chet Singh, who hails from Nepal, however, specializes in authentic Asian and Oriental cuisine. In a conversation with Chef Singh, he spoke about his parents Mr. Rakesh Singh (Oriental Chef) and Mrs. Bhima Devi Singh, his inspiration from the very beginning of his culinary journey.

Indore Marriott Chef Chet

Taking after his father’s legacy, Chef Chet says he has had interest in Asian cuisine ever since he watched his father cook. When asked about his favorite food, Chef Singh proclaimed that he enjoys eating Dimsums, Sushi, Noodles, and Roast Pork the most.

Marriott Chef Chet Singh

Not only, does he loves indulging in exotic Oriental delicacies but, he also cooks them every day for hundreds of guests at Marriott Indore.

Marriott Indore One Asia

On this very day, Chef Singh made me a delicious Kings Prawns in Hakka style with Braised Leeks. Then we spoke about his journey, background, and inspirations. Here’s what he has to say!

Jumbo Prawns Indore Marriott

Q: What is your favorite food to eat?

A: Chicken Sui Mai

Q: Why did you choose to become a Chef?

A: Cooking is my ultimate passion and I aspire to become a Celebrity Chef someday.

Q: What is your favorite cuisine to cook?

A: Chinese is my most favorite cuisine when it comes to cooking. I want to be known for my contributions towards Chinese culinary and pursue it as my prime specialization.

Q: Give me an example of a meal you would prepare for me?

A: I would cook Cumin Lamb, for you, which is a classic Xinjiang dish with bold spicy flavors.

Q: What do you do to ensure the quality of the food going out to customers?

A: I personally ensure that the meal is prepared following high standards of hygiene, while, keeping in mind the guest’s dietary requirements.

Q: Tell me 3 things that you consider to be your strengths?

A: I am good at multitasking and can handle multiple tasks at a time. For the same reason, you will always find me working simultaneously on soup, dim-sum, and Wok sections. Other than that, I comprehend guest preferences and am also good at situation handling, as and when needed.

Q. How much do you really love cooking?

A: Most people eat to live or live to eat, while, I cook to live or live to cook.

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