A tete-a-tete with Vishal Atreya- Chef and Managing Partner, The Pump House

Vishal Atreya  BV: What inspired you to become a chef? Vishal: As a child, I used to love sketching and painting and was always attracted to any form of art. So it was a natural progression for me to take up cooking as a form of art and express myself through my food.   BV: Did you go to culinary school? What credentials did you earn through your culinary studies? Vishal: Yes I completed my 3 years Diploma in Hotel Management from the Institute of Hotel management Chandigarh.   BV: What did you like best about the education experience? What did you like the least? Vishal: I loved the sense of army-like discipline which was imbibed in us by my teachers at college (you don’t see that happen these days). It helped me later in the vocation that I chose to become a chef. I simply hated my lectures on business communications and hotel engineering.   BV: Would you like to share an anecdote on how did you handle a difficult situation? Vishal: I have come across such difficult situations at multiple stages of my career. I have had one-third of my team walk out and I had to rope in people from non-culinary departments to churn out the event for 500 guests. Eventually, it all came out wonderful but the thought of it still sends shivers down my spine.   BV: Describe your usual role in a team-centered work environment? Do you easily assume a leadership role? Vishal: I believe that a leader works with the team to achieve a goal. In a dynamic environment, like kitchens, you can’t behave like a boss and only direct others without participating. I believe in the hands-on approach and leading by example. I do not drive my efforts sitting in an office.   BV: What do you do to stay current on new trends? Describe a few current industry trends. Vishal: I travel and eat out a lot. Every year I undertake a solo culinary journey towards a destination and immerse myself into the local culture. Moreover, I also attend expos and conferences, in addition to reading, to keep myself abreast of trends. In my opinion, sustainability and traceability are going to be big on trends. Micro regional cuisines are going to the new direction of Go Local movement. Data Science and AI will change the course of customer recognition and loyalty. Casual dining and comfort eat will take the main stage. Celebrities are investing heavily in the food business world over.   BV: When are you happiest at work? Vishal: When I see the feeling of contentment, in a guest's eyes, after they had my food. That look is worth more than my paycheck. BV: A quote that keeps you going. Vishal: Cook what you love and love what you cook. No serious expectation beyond that!! For more such updates, follow us on Facebook, Instagram, and Twitter. Download our magazine Spunky Indian for exclusive stories.