Know About Chef Sidharth Sharma, Corporate Chef, Saints N Sinners

With over 22 years of hospitality experience, he brings a dynamic and innovative energy to Saints N Sinners culinary scene. His passion to continuously learn and explore his craft has resulted in an impressive career spanning India and USA with previous work experiences that include working for various properties of the Taj Group of Hotels in Delhi and Mumbai, Luxury Cruise in Miami and chain of restaurants in the NCR. Honored to have organized State Dinners at The Prime Ministers House and other dignitaries, Chef Sidharth is also the recipient of Bronze Medal at 1998-Taj Culinary Olympics held at The Taj Palace Hotel, New Delhi. His wide-ranging experience, creative flair and ardent passion for the culinary arts make him the ideal chef to supervise and further the legacy of the 90+ restaurants and hotels pan India & abroad. Sidharth Sharma BV: What inspired you to become a chef? Chef Sidharth: I  guess right from early childhood, I had this inclination towards food.  Even when I was a small child, watching my mum create lovely aromatic and tasty food used to fascinate me, it felt like magic to me then. I grew up watching her create wonders in her Home Kitchen. This often led to me and her discussing recipes and trying to modify them based on the availability of ingredients. It was passed on to me by my mum. BV: Did you go to culinary school? What credentials did you earn through your culinary studies? Chef Sidharth: I did my three years at Institute of Hotel Management, PUSA, New Delhi. It used to be a diploma course then but has been converted a Graduate Degree program now. BV: What did you like best about the education experience? What did you like the least? Chef Sidharth: Oh..! it was fantastic, it was like the little Birdie out of her nest, from mum's kitchen to the professional kitchen, it was like a rainbow of colors which were added to my monochromatic understanding of food. Realized there was not just a taste and an artistic side to food but there was a whole lot of science and accounts to it as well. There was so much to learn. Learning is something I really love so couldn't have disliked something. But yes would have been better if I could get more time each day. Cotes De Porc BV: Would you like to share an anecdote on how did you handle a difficult situation? [in the kitchen/overall management] Chef Sidharth: A situation only arises when we are not organized, when we don't pre-plan. I'm a hardcore believer that good and effective planning can avoid most difficult situations. Rest are accidents and no one has control over accidents, but they also help you plan better the next time. It's important to train your team well and have confidence in them. Stay calm and be integrated, a good team can handle any kind of situation. I have personally experienced some tight spots and we have come out with flying colours.   BV: Describe your usual role in a team-centered work environment? Do you easily assume a leadership role? Chef Sidharth: No individual is completed by him/her self, but when a team works like one individual, it's fantastic. I kind of don't agree to the concept of leaders in a team, instead I believe in choreography, balancing the high and low notes in your team to produce music that the team members themselves are not aware of, And in doing so you have to become a member of the team, you got to know them more than they know themselves. Cote de Pork   BV: What is the concept of the Sunday Brunch introduced at Saints N Sinners? Chef Sidharth: There were days when social celebrations called for luncheons and feasts. In Kangra, where I come from, even today the tradition is alive, be it be someone's birth celebrations, marriage, retirement ceremony, "Dhaam " is organized, where numerous local traditional vegetarian "Satvik" dishes cooked on wood fire are served till one can eat no more. Though invitations were sent to near and dear ones, you do not need one to go to a Dhaam and have an unlimited serving of lip-smacking food served on leaves by the same Botis (traditional cooks) who prepared the food.  Come over to Saints N Sinners! In a way we celebrate our Sundays and want our guest to eat their full, after all its a Sunday, Sundays are cheat days even for people on controlled diets. BV: What do you do to stay current on new trends? Describe a few current industry trends. Chef Sidharth: While this industry is one of the oldest and is ever-growing, it is yet to achieve its peak. It is imperative that this industry believes in responsible hospitality, thoughtful use of plastic and water, local farm sourcing, promoting revamped and modernized versions of regional cuisines to promulgate and familiarize people of the varied treasures of our cultures and country BV: When are you happiest at work? Chef Sidharth: When I am on my feet and there is a crowd to feed :-) BV: A quote that keeps you going. Chef Sidharth: Don't play victim to circumstances you created.   BV: Any recipes you would like to share? Chef Sidharth: Cote De Pork is a signature dish that we serve at Saints N Sinners. To know more such places in India, follow us on Facebook, Instagram, and Twitter. Download our magazine Spunky Indian for exclusive stories.