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Raj Gupta
Background
Born in Delhi, India, where he grew up in a large family. The meals reflected
his traditional upbringing. "We were vegetarian; we didn't even eat eggs, much
less meat or chicken."
Trained
Hotel Management Diploma holder from Pusa Institute in Delhi, India and also
Food and Beverage Management from Cornell University, Ithaca, New York. Raj
received his formal culinary training at Bahrain Sheraton Hotel, Middle east
under some of the world's renowned international Chefs.
Worked
Canada is the 11th country Raj has worked in, his 4th in eleven years as
Executive Chef. He usually stayed no longer than two years in each location,
and has worked from the Middle East to Australia, China, Asia, New Zealand, The
South Pacific and now in Canada. With such diverse experience, no wonder Chef
Raj sees his role much like that of a symphony conductor.
"It's my job to blend
all the components in harmony. I see tradition as a base to start, and the
flavors of the world add the high notes and low tone!"
How he got into cooking
"It was actually my second choice, but once I began, it became a passion."
First thing he ever cooked
"It was during my training, as I never cooked when I was growing up. We had to
make sponge cake - I had never even eaten an egg before, much less knew how to
crack it properly!"
Favorite Place to eat
"At home with my family."
Recipe Tip
"When you are mixing the meat and other ingredients for a pate or tureen, chill
the blender bowl before you start, and make sure the temperature of the mixture
stays low, no higher than room temperature. This will keep it from cracking when
you bake it."
What he'd be if he weren't a chef
"I would love to have been in the military."
Favorite Kitchen Tool
"The Combi Oven where convection and steam heat are used to cook.
The moist heat is especially good for things like salmon and beef, keeping them
from drying out while cooking."
Menu Bomb
"In other countries, it is common practice to serve things such as
smoked salmon with a tangy condiment like horseradish. When I put the
horseradish on the buffet here, they kept asking, "Where's the
beef?!". I still
put it out on buffets; you should try it, it's great!"
Recipes
Digby Scallop
with Blacken Spice, Smoked Bacon
Smoked
Tandoori Atlantic Salmon Martini
Ask Chef Gupta about his culinary
philosophy and he will answer with passion "I believe 100 percent in culinary
harmony by combining food and wine; the interplay of those two is an integral
part of any dining experience. If there is a food there is a wine to go with
it." He compares his job to that of a symphony conductor
"I see tradition as a
base to start and the flavors of the world add the high notes and the low tone."
His philosophy of combining food and wine is at the core of Halifax’s 72 seat
Bacchus Restaurant, which opened at Casino Nova Scotia in November 2000. Bacchus
serves "innovative, contemporary, global" cuisine, combining influences from the
many countries where Chef Gupta has worked. Each appetizer, entrée and dessert
on the menu is paired with a wine recommendation.
As Director of Culinary Operations Raj oversees the
entire culinary operation of the Sheraton Halifax Hotel and Casino Nova Scotia,
which entails a 210 seat 44 North Restaurant at Harbourside, a 120 seat Fife and
Drum Pub and Eatery, Room Service, Banquet Facilities in both properties
(catering up to 2500 people), and a 150 seat 24 hour Galley Buffet Restaurant.
He is currently focusing his energy towards Bacchus which he considers a chef’s
dream come true.
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