Latest Sameer Taneja News
Oct 2, 2020
What was your first industry job? Rajvillas Jaipur, India – part of Oberoi Hotel Group. If you weren’t in kitchens, what would you do? Stand-up comedian. What industry figure do you most admire, and why? Chef Pierre Koffmann - my mentor, my hero, my God! I have followed him since I was young, and I am extremely blessed to have had an opportunity to work for him at Koffmans. Cooking is religion for him rather than a passion or job and his presence in the kitchen makes it a ‘temple’. There are of course a few others, who helped me in on this amazing journey. Pet hate in the kitchen? Blank knives and distraction using smart phones. Sum up your cooking style in a single sentence… Simple, clean and precise. What’s the worst review you’ve ever had? Although a negative review does hurt, they keep us on track. I see all feedback as constructive and always take it very seriously. What advice would you give someone starting out in the industry? Little steps at a time, keep your head down and learn and document every recipe. Which single item of kitchen equipment could you not live without? Pestle and Mortar. My mum’s rajma chaawal (kidney bean curry with steamed rice). À la carte or tasting menu? A la carte. What’s the best meal you’ve ever had in a restaurant? Tough call. I love my food and always remember a good meal but to name a few, a meal cooked by Nathan Outlaw and another one at Pujol in Mexico City. MasterChef or Great British Menu? Great British Menu. Most overrated food? Gold leaf – it’s just an expensive ingredient and does not add any flavour to the dish. Twitter or Instagram?