JW Marriott Hotel Bengaluru now has a guest chef - Chef Raphael from Sydney Marriott Harbor. He is here as part of the Australian food promotion, which is on at the hotel’s ALBA restaurant.
A French native, Raphael, is also the Chef de Cuisine at Silvester’s, which recently won a Chef Hat, an award given by Good Food Guide Awards in Australia. Raphael spent his childhood in Paris, studied in Lyon at the Paul Bocuse Institute and joined his first kitchen brigade at the Four Seasons George V in Paris. Later, he moved to South East Asia and now lives in Sydney.
He speaks to Metroplus about his favourite passions -- food and cooking.
Edited excerpts:
When did you decide to become a chef?
When I was 14. My grandfather was a butcher and father a great home cook. Weekends and holiday meals were important. The family would gather and enjoy long lunches and dinners.
What are the challenges of being a chef ?
It is all about consistency. There are many competitions between chefs out there, but the real competition is to be your best and to always bring good quality and taste on to the plate. There should also be a freshness in every thing you serve.
Where do you draw your inspiration from?
You have to question yourself always. I tend to get bored fast with the dishes I make. So I keep questioning myself if there is a better way to make it or present it. That questioning leads me to to be innovative all the time. You also need to look around at the trends around you -- what others are doing, new products and equipments. As a chef you also need to go out and eat, be open minded and experience what is being served out there.
The dishes people can look forward to at this Australian food promotion are ...
I brought some ingredients with me, which will be incorporated in the dishes that will be cooked here. We will be presenting something very authentic and special.
What food trends do you see for 2019?
The trend I see is cooking responsibly, with little wastage and to use ingredients that are locally and seasonally available. Also to have a global approach to the whole act of cooking, which include meat imports and exports -- and not just put something on the menu mindlessly.
What is your style of cooking?
It is deeply rooted in my French culture but also largely influenced by my 10 years spent in South East Asia, using local and seasonal products. We let the food speak for itself, sourcing sustainable seafood and working with responsible food suppliers is a big part of my job. In the plate, no more than three or four ingredients are combined, cooking with methods that respect the products. The key is not to overdo.
Have you cooked Indian food?
No, I have only eaten Indian food. I am a Western chef and can’t pretend to cook Indian food like an Indian chef does. I have grown up with French food and I know how it is to taste, what is right and what is not. Even if I learn to cook India food for years, it may never turn out like how an Indian chef makes it.
The food promotion is on at ALBA, JW Marriott Hotel Bengaluru, till February 2 from 7 pm to 11 pm.
