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Dedication, perseverance, hard work Mallya’s motto
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Monday, 08 August, 2016, 08 : 00 AM [IST]
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Lucy Fernandes, Mumbai
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fiogf49gjkf0d fiogf49gjkf0d  Ganapathy Mallya, executive chef, Novotel Goa Resorts & Spa doesn’t just firmly believe in Confucius’ quote - Choose a job you love, and you will never have to work a day in your life - but also lives by it.
Raised in the coastal city of Mangaluru in Karnataka, the chef, who does what he loves to do, has travelled to various parts of India on professional assignments. His culinary journey commenced in Mumbai, where he worked with The Oberoi.
He then moved to JW Marriott, Mumbai, and is currently associated with AccorHotels. He enjoys his association with the latter, which has so far lasted six years, because he has had the opportunity to master the art of menu and buffet management.
At AccorHotels, Mallya - who started his career with banquets and kitchen - has picked up a number of cuisines, including Greek, Italian, French, Mexican and Indian, and received specialised training in presentation and teaching skills.
“My main focus was Indian cuisine, and it is still one of my favourites. After specialising in it, I started working at an Italian fine dining restaurant and mastered the art of Italian cuisine. Later, I took over the coffee shop kitchen where I got to learn and cook almost all national and international cuisines,” he said.
Mallya is fond of exploring new places and has a palate for various cuisines. Food has always remained his only passion, and the love of the culinary arts keeps him engaged most of the time.
When quizzed about his passion and his childhood memories, he said, “As a child, I used to see my mother cooking and dishing out delicious food items. I used to help her chop vegetables, arrange the ingredients and help her clean.”
“She has always been my motivation, as she used to explain each recipe to me patiently and diligently. During festivals and family gatherings, all my relatives used to aseemble together and we used to have a feast,” Mallya added.
“My grandmother spoke about how significant ingredients are and how the quality matters, and told me never to compromise on the quality and quantity of ingredients,” he stated.
As Mallya was from an orthodox family, his suggestions were not very well received by his relatives and close family members. However, his family was always supportive and his parents’ constant encouragement helped him to achieve his goal.
Commenting on the hospitality education system, he said, “Back then, it was not that great. There were very few hotel management colleges, almost all of which had high fee structures. I took an education loan to complete my education. In the initial stages of my job, I worked part-time to repay the loan.”
However, culinary art was something Mallya, who has been working as a chef for the past 15 years, always wanted to pursue. Chef Marc D’Souza, director, design and operations, Marriott International, has mentored and guided him.
Commenting on his inspiration, he said, “I got into the hospitality industry by chance. My dad was an engineer and wanted me to follow in his footsteps. The dynamic nature of the industry fascinated me to travel across India and explore multiple cuisines.”
“Working in different places has helped me get a better understanding of various cuisines, people’s tastes and preferences and the emerging trends in the food and beverage industry. Over the years, I have developed a deep interest in experimenting with different flavours, spices and am trying my hand at several dishes,” Mallya added.
Though hectic schedules are a part and parcel of the food and beverage industry in general and the work of chefs in particular, he said, “At the end of the day, when I see my guests satisfied with the food served, it makes all the hard work worth it.”
“My philosophy is that every guests visiting the hotel or restaurant should leave the restaurant happy, because no experience is complete without good food. Being a chef, it has been my goal to keep the invitees happy and satisfied,” Mallya added.
“My strengths, which have shaped me as a professional and which has helped me in my life, are dedication, perseverance, hard work and willingness to learn,” he stated.
According to Mallya, all the chefs in the team bring a unique style of cooking, inspired by his or her own experiences. By combining all these varied experiences with out our culinary expertise, we are able to start the process of confining these innovative ideas.
He said, “Our specialty, the Saraswat Thali, has been the talk of the town for a while now, and we have been very successful in promoting it amongst the locals and the tourists.”
Mallya’s ultimate dreams are to open a seafood specialty restaurant, to start a restaurant with a healthy menu and to own a food truck. Elaborating on his dream, he said, “Today, both international and domestic travellers are open to new experiences. They appreciate local cultural elements, authentic food and local music.”
“Indians are exploring and their willing to experiment with food as they are more and more aware of the ingredients and the kind of flavours they want to experiment with. There is also a notable change in both the preparation of food and its consumption,” Mallya said.
“Food trends like one-pot meals, the use of indigenous ingredients like millets, dishes made using nut milk, seaweed, etc. Are gaining popularity. Interest in natural ingredients and getting back to basics has boosted ancient grains and superfoods, promoting a principle that age-old staples are better than today’s manufactured options,” he added.
Pointing out on healthy palates, which is one of the growing trends, Mallya said, “Consumers are recognising that diets can contribute to the way they look and feel and are open to experiments, trying out new cuisines and hybrid dishes.”
“The idea of vegetarian ingredients as the main sources of protein has changed the marketplace. Comparatively, today, traditional sources of protein are more popular among consumers, irrespective of whether they prefer vegetarian or non-vegetarian option. A young Indian today is inquisitive and wants to eat an appetising dish, but today food has got to be appealing to the eye,” he added.
Mallya said, “Dinners are becoming more healthy and there has been a shift in food consumption, as the people’s preference is towards healthier mixes and combining exercise with self-indulgence when it comes to alcohol and food.”
As far as giving suggestions to budding chefs and students was concerned, he stated, “There is no short cut to success. You have to give your 100 per cent being in the food business. One needs to constantly take risks and woo guests with an experience.”
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