An Interview with Chef Biplab Podder
Started his career from Hyatt Regency Kolkata and having experience with various star category hotels such as I.T.C. fortune landmark hotel, Cambay hotel and resorts. Here, we got a chance to conduct an interview with Chef Biplab, where he shares his love for cooking and his journey to become a chef.
1. Few Lines about you
Myself Biplab Podder from a small town (Taherpur) of West Bengal. I am also from a middle-class family. My father is a small business man. In my life when I was at the age of 6th I follow my mom and grand mom they create lots of lavish Bengali food regular basis. But they had lilt bit ingredients. Till today my mom cooked food for my all family member. I saw in her eyes a craze to serve food for all. There is a festival (mela) in every year in my town. Mom is my inspiration. She is my guru, mentor, everything.
2. How did you start your career?
Well, I started passionate cooking from my home. But professional career started from Hyatt Regency Kolkata, Then ITC Fortune Indore, Clark’s group of hotel and various star category hotels.
3. Did you go to culinary school? What credentials did you earn through your culinary studies?
My culinary school is School of Indian Hotel Management (Kalyani, West Bengal). There I learn from my teachers that ‘NEVER GIVE UP’.
4. What is your favorite cuisine to cook?
Bengali cuisine is my favorite cuisine.
5. How do you get your Inspiration?
From my sweet mom and my wife also.
Check out delicious recipes made by Chef Biplab Podder
6. Funniest incident in your kitchen
It was the first day in my training in Hyatt. I just join this hotel as a trainee. My senior chef told me that’ biplab please give me some bell pep
7. What is your signature dish?
Cottage cheese ala Mexicana, chole kulcha sandwich, Bengali Dum biryani and etc.
8. How do you balance your work and family life?
Today I am an Executive Chef of a 3-star hotel. This credit goes to only my family (My dad, my mom and my sweet wife).They all always support me. So there is no problem to balance professional and personal life.
9. Who is your role model?
10. Where do you see yourself in next 10 years?
I can’t think about tomorrow. But I will try to promote Bengali cuisine in international level.
11. What is your success mantra?
“NEVER GIVE UP”.
12. What is the most important quality needed to be a good chef?
Good attitude, patience, innovative thinking etc I hope so.
13. Message for young minds who want to become chefs.
Please respect your cuisine. Learn from everywhere but thinking like a scientist.
You might also like: An interview with Chef Venkatesh Sharma