#MarkofProfessionalism: Ability to walk the talk as a creative leader

Here is another conversation in our series of #TheProfessional where we discuss the best practices for a professional, new careers and path breakers and the ethics involved in unconventional jobs and the modern corporate world.  Ranveer Brar is a man with an infectious charm and he is eternally in love with the culinary arts. With cooking being is his raison d’être, Brar believes that serving great food is his medium of expression. An honest smile on the face of his guests he serves brings him instant gratification. All of 35, Brar is a popular TV food show host, a food stylist, food columnist and Senior Executive Chef with Novotel (Juhu, Mumbai). His affair with food began at the age of 17 when he took to learning kebab-making from veteran street vendors in old Lucknow. From being the executive chef of iconic brands like The Taj, The Oberoi to heading the French-Asian restaurant BanQ in the US, and winning several accolades for his work, Brar exemplifies young achievers in India. In a quick conversation, Firstpost finds out what makes him one of the most sought after culinary professional in India and abroad. Read on: What does professionalism mean to you and in your line of work? Once, when I was a chef with The Claridges I remember having thrown away food meant for a 100 people. It was for an eminent German author’s book launch in 2005 hosted at the German Consulate. A lavish cocktail and light bite menu was designed to be the highlight of the event. The final product didn’t match the quality I expected and we requested the guest for a change in menu at the last minute! The event turned out to be a super success. Customers often appreciate if you stick to your commitment of delivering quality and stick to perfection. So, professionalism to me is delivering as committed and the commitment in our case (the FnB business) is mostly an unsaid expectation. It is said if you don’t smile after a bite, the customer won’t. “Keeping your word of serving good food” is what every chef is committed to. What is the most important asset of a professional? I believe kitchens are a test of leadership skills and the ability to keep your word is the key to being a good leader. So that one attribute of a thorough professional should be ability to walk the talk. In what situations are you the most creative? The more challenging the situation, the more fun it is to create something. Lack of resources or limited resources is the biggest trigger to my creativity when I am cooking, painting or styling. To be able to create a masterpiece with the least resources and ingredients is the most gratifying. Has there been an instance when you were left with limited resources? Yes, when I was the Executive Chef of Radisson MBD (Noida) and we catered to Honda Motors. It was an hour’s drive from the hotel. I was accompanied by a junior chef and food from a small menu for tasting. Suddenly, we were informed that the Chairman of the group was on a surprise visit to the factory. I made a Japanese inspired sit-down meal for 20 people in an hour using whatever was there in the executive canteen. What has been the high-point of your career? The highlight of my career is the opening of Boston’s first Asian French restaurant. BanQ. It was a dream project that won the Best New Restaurant in the World by Wallpaper Magazine in 2009. What made you shift your focus to US and kick-start a restaurant there? The structured work style of hotel industry that doesn’t allow much time to cook for an Executive Chef was a factor. I was only 27 and a very young executive chef. I wanted to study and cook more, feel food with my hands. And what has been the biggest risk and learning in your career? Moving out of hotels as a seasoned Executive Chef and into opening restaurants in the US has been the biggest risk I have taken in my career. Speaking of learnings, the first one came during 2009’s recession when my first restaurant in the US closed down. It left me thinking whether it was the right move to leave a comfortable career and get into the more nimble restaurant business. It was a rock bottom for me then. In a while though, I immediately realised that the FnB business is a very skill based business. And that is when I learnt that people skills and the skill to cook good food ensure a limitless horizon to keep going on. As a creative leader, how do you define job satisfaction? A good night’s sleep at the end of the day!