SOUS CHEF OF THE YEAR:
Raghuprasad S. Pillai, Beach Rotana Abu Dhabi
How would you describe your management style?
I am very proud of what I do and I feel that people are very important to the business that I am in. I’m flexible in my management style which is important in order to accommodate the various guest requirements.
What does winning the Sous Chef of the Year award mean to you?
It is a good feeling to be recognised by management, superiors, peers and colleagues. I have won the best chef of the year in the Salon Culinaire in 2003 and 2006 and a couple of runner ups in 2001 and 2002, but that is what you showcase in a cooking competition. This is an industry recognition and I am glad to get this award.
What are you most proud of in your career so far?
Other than the fact that you learn more every day in your career as a chef, I am proud to have influenced some colleagues of mine to achieve and grow up in their career. One of them has even made it to executive chef — this is very dear to me and will stay in my memories for ever.
| Advertisement |
Where do you see yourself in 10 years’ time?
Most probably I would look at being the executive chef of a large hotel and to be associated with a charitable organisation and help some children back home by teaching them how to cook, so that they can go on to make a mark in the society. Agriculture is also a passion that I cherish and is also an option.
Article continues on next page...
Search our database of more than 2,700 industry companies
