About the Book:
Are you looking to launch your dream restaurant but unsure where to start?
Rich with culinary adventure and sautéed dreams, at the heart of Jalfrezi, From The Vantage Of The Culinary World is the fear, hope, and struggle that comes with choosing a dream in the hospitality industry.
In this captivating blend of memoir and experiential case study, Vivek invites readers to delve into his upbringing in India during the 1990s. Whether memories of his mother's fusion carrot halwa, cooked in creamy milk, his father's honesty that shaped his culinary ethos, or his favorite Punjabi Thali, it is evocative storytelling where he explores the impact of food on our lives. Chef Vivek writes about the lessons learned from failure, humor in uniform, and his courageous encounter with fire in a 5-star kitchen. He doesn't hold back from sharing his eventful love and family lives, which are laden with selfless acts, kinship, and an enormous amount of understanding about his demanding profession.
He gets pretty furious and exhausted (not to mention the hearing impairment from the constant kitchen noise) due to his challenging line of work. While most of the world is fast asleep, he toils away, churning out delicious culinary treats for his customers. Yet, despite it all, the feeling of contentment he gets from serving quality food overpowers it all.
With hard work, manifestation, and a lot of food, he explores the unique nature of creative culinary arts by engaging all five senses in a combination of flavors, colors, textures, and aromas. Vivek's patient approach to career development has made him ascend as an insignia in the culinary world. As he looks back on more than 38 years of grit and gumption, Vivek recollects the unexpected opportunities he seized in Ras Al Khaimah, especially as a member of the Emirates Culinary Guild. This platform has constantly strengthened his faith in this industry. Each experience taught him that success in this industry takes more than just 'love for food.'
About the Author:
Chef Vivek Huria has hit the culinary bullseye with every arrow as a seasoned professional, an astute entrepreneur, a WorldChefs certified judge, a mentor, and a marketer. He is exploring creative culinary arts and sharing his ingenuity in setting up restaurants and kitchens. Hailing from Patna, India, he left his flavorful imprint worldwide across multiple kitchens owned by leading global brands.
Presently in the UAE, he is sculpting success through his restaurant, Jalfrezi, in Ras Al Khaimah. The book's title comes from his dream restaurant, Jalfrezi, where he passionately talks about his mother's cooking and reflects on his transformative life journey.
While much is written about the era characterized by instant gratification, his story stands out as one of resilience for future generations.
His career has been tempered again and again through culinary flames to make him a true master of his craft. Chef Vivek has manifested his success recipe by drawing from the timeless wisdom of Steve Jobs, who famously said, 'The only way to do great work is to love what you do,' and mixing it with Paulo Coelho's words, 'When you want something, all the universe conspires in helping you to achieve it.' More than anything, though, he had faith in the Indian philosophy, which holds that we all live in a sentient cosmos where we are all connected to the superconscious, and success is only a matter of asking.
Even in his golden years, he refuses to retire from his responsibilities as an industry contributor. He continues to rhapsodize over cooking delicious food and being an intrepid learner as he seeks to fulfill his quest to become a better version of himself every day.
When he's not cooking, he loves nothing more than nurturing his farm-to-table garden, riding his Harley with the wind in his long hair and having the taste of adventure on his tongue - or maybe that's just the lingering taste of his most recent meal.
Loading...
