Originally from New Delhi , Indian Born, Executive Sous-Chef Kishor Chamola was lured into the culinary world when his passion for this industry and for food was recognized at an early age.
Born Talented at the very early age of 15 Chef Kishor Has decided to take his journey to a further path where he can master his skills and improve his knowledge. Chef Kishor went on to study the culinary arts at The Institute of Hotel Management & Catering Technology of Lucknow, where he learned to develop his own unique style and flair. He continued with his career at exclusive restaurants and hotels such as Radisson hotel , Hotel Beach Rotana & Jaypee Groups of Hotels.
After the successful completion of School , a degree of Bachelor of Science in Hospitality & Hotel administration has been earned by Chef Kishor in June 2006.Radisson Hotel was the first to put hand on this successful Learner in 2006, where he officially started cooking as a profession. Over the years, Chef Kishor worked under influential different leaders in the culinary profession from different cuisine backgrounds which helped to shape his style and depth of knowledge.
Enjoying challenges Chef Kishor competed in several cooking competitions where he gained many awards in India, Abu Dhabi & Dubai. Well Experienced Certified in HACCP, Computing & Leadership programs gave him the opportunity to join the family of Elite Hospitality in 2011.
How is it working in Bahrain ?
Chef Kishor says “ Working in Bahrain for the last 2 years has been really enjoyable specially that I have been surrounded by caring & experienced people, being able to share my knowledge and to keep myself in the bubble of learning makes my future even brighter
What dish describes you the most ?
Chef Kishor says “ If you ask witch dish describes me the most I would tell you it’s not really a dish it’s a more of a item where you can develop many dishes from. I would pick Mashed Potatoes, and would tell you why. Mashed Potatoes can be modified into several dishes, where creativity keeps challenging you, without forgetting the benefits of it : Potatoes can increase brain function, could prevent cardiovascular disease, and believe it or not it could help your skin care with all the rich vitamins.
What’s your cooking philosophy ?
Chef Kishor says “ My cooking philosophy is to keep innovating my way of cooking & to keep introducing new things to the Culinary world.There’s so many dishes I would like to talk about and share but if I had to pick one I would go with one of my favorite Beef Roulade and maybe a nice shrimp salad to start with.
Chef Kishor presents one of the best seller at Julio's in Elite Grande Hotel
Beef Roulade
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Ingredients
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Quantity
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Beef Steak
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150 grm
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|
Red Peppers
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30 grm
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Fresh Spinach
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40 grm
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Fried Onion
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20 grm
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Mozzarella cheese
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25 grm
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Parmesan cheese
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25 grm
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Basil
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2 sprig
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Potato cubes boiled
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40 grm
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Salt
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to taste
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Crushed Black
Peppers
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1 tbsp
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Artichoke heart
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20 grm
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Olive oil
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2 tbsp
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1) Preheat the oven to 350 degrees.
2) Flat the
beef steak with hammer , season with salt and pepper.
3) Place the
spinach in an even layer over the steak. Next layer the Fried Onions,
roasted red peppers, mozzarella cheese, and parmesan cheese on top of the
spinach.
4) Roll the
steak tightly into a log. Tie with kitchen twine every 2 inches along the
length of the roll. Generously season the outside of the roulade with salt and
pepper.
5) Place the
oil in a large, oven-proof sauté pan and warm over medium-high heat until a few
droplets of water sizzle when carefully sprinkled in the pan.
6) Sear the
roulade until well-browned on all sides, about 2 to 3 minutes per side. Place
the roulade in the oven to finish cooking, about 20 to 25 minutes for medium.
Let the roulade rest for 10 minutes. Remove and discard the kitchen twine.
Slice into 1-inch thick slices and serve with black pepper spiced potatoes.
7) Garnish
with a sprig of basil leaves.
For Black
pepper spiced potatoes:
1) Boil the potatoes cut in cubes.
2) Take 5 ml
of olive oil,& heat it than sauté the potatoes in the same.
3) Add salt,
crushed black pepper and shredded sundried tomatoes.
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