Chef Sabyasachi Gorai: Cooking Up a Storm
Chef Sabyasachi Gorai is one of the most humble figures in the Indian culinary industry, despite having won numerous accolades such as the President’s Award, National Tourism Award, and “Best Chef in India” Varli Award.
Here’s what he had to say when interviewed.
What made you want to pursue a career in the food industry? When did you know this was your passion?
Coming from a middle class family, it was clear in my mind that I wanted to start earning as soon as possible. My family did not approve of my plans to join the Air Force, leaving me to choose between Arts and the Culinary Academy. Since the chance of success in art is more remote, I joined a catering college in 1993 thinking it would be the less risky path. When I got there, the glamour of a managerial job in the front office was attractive to me, but I soon realised that I could put my artistic passion into food and create a niche that combined art and dining. Years later, here I am.
Your restaurants have won several international and regional awards. What do you think sets your establishments apart from the rest?
I think having strong personal interest and passion are a huge part of a successful restaurant. I treat everyone coming to my restaurant as family and I expect my team to do the same. The feeling of comfort, being invited into someone’s home, and exceptional service are constantly viewed as priorities at my restaurants and customers can feel that difference.
What are some of the biggest challenges you’ve faced in getting to where you are today?
In almost every venture I’ve embarked on, I’ve had to work with some people who have a mentality of mediocrity and processes that are inefficient. Learning to deal with those two things was a big challenge for me as they rank high on my list of things that bother me.
Of all your accomplishments, which ones have been the most personally satisfying?
In 2011, I took part in The Bidvest World Chefs Tour Against Hunger and raised 8 million rupees toward the plight of starving children in South Africa. I feel blessed that I could be a part of such a noble event and it has had the biggest impact on me. Cooking for starving children in South Africa made me realize what power I have in my hands as a chef, and taught me how valuable food is as the most basic level. The experience inspired me to do something similar in India, as there are so many hungry people in this country who need to be fed.
What was your proudest moment?
The proudest moment for me as a chef has been winning the National Award for Best Chef in India, presented by President Ms. Pratibha Patil. And most recently, another proud moment was receiving the Silver Hat Award presented by the Indian Culinary Forum, the largest representative body of chefs in India, at their 10th Annual Chef’s Awards event in November 2013.
What ventures are you planning next? Do you have anything particular that you really want to do?
I see myself retired for sure, fishing in the Himalayas, playing golf, writing a few books, and doing more TV shows. Work-wise, there are a few restaurants with interesting new concepts that I’d like to pursue as well as being involved in the training and development of young chefs. But most importantly, spending a lot more time with my beautiful daughter definitely tops my list of priorities.
What are your personal favorite Indian dishes?
The street food of Mumbai for sure! Anda parantha, seekh parantha and samosa pao are my favorites.
If you had to pick one thing that you would change about the restaurant industry, what would it be?
I wish more restaurants focused on making guests feel at home. Guests feel like they are well taken care of when they are comfortable and when they are reminded of being at home, so waiters shouldn’t treat serving guests like a job.