Little About Me

                   The Artisan Chef By Chef Aniruddha Ranade

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Artisanal Vir

I honestly believe that cooking in itself is an art because it’s beautiful, meditative, entertaining, comforting and also it consists of tremendous emotional power too. It literally takes you back to certain happy memories you have had in the past for an example aroma of certain foods which other things cannot. Personally I tend to be very focused with minute details of everything that I do; but in years and years of cooking I unknowingly have turned more with a simplistic approach focusing and highlighting more on keeping the recipe as simple as possible and same with the ingredients simple, flavourful, fresh and yes which are easily available. Eventually perfection comes in handy effortlessly like they say Practice makes the man Perfect. Its just about having proper knowledge of adding appropriate quantity (Not Too Much Not Too Little).

Professionally I’m an Executive Sous Chef and a Hotel Management graduate with hands on experience of more than 15 years in Global Food Industry hence making me a Research and Development Chef. I began with my career right from the scratch, worked as an intern from the IHG, post my Graduation I joined The Ambassador Sky Chef (flight kitchen) as a management trainee. Here I honed my skills of bread making, menu planning, bulk cooking, working with open fire and customisation of equipments. Later I switched to Asia’s largest pastry, and one of the renowned Five Star Hotel The Oberoi’s Mumbai; here it was all about presence of mind and perfection thus leading to improvisation and mastering of my bakery skills.

The vital part was mastering various desserts, pastries and yes the Artisan breads. Having a persistent support and guidance of the World Chocolate Master Title winner Chef Vikas Bagul, who is one of the best from industry. Also I was lucky to work in an Indian contemporary restaurant menu curated by Michelin Star Chef Vineet Bhatia..now was the high time to fly. So here was the most awaited moment where I joined Carnival Corporation where i received immense knowledge of Food & Culinary from around the globe and experienced to master all of my skills in multiple cuisines and food culture. Moved back to India after couple of years working with the Cruise line, later I happened to join The Olive group, a Japanese speciality restaurant as a Junior Sous Chef under the guidance and direction of Chef Vikram Khatri where I came across with intense knowledge not only about the Japanese cuisine but also menu planning, menu engineering and the cost control measures.

After working with the Olive group I joined the Gastro Pub as a Senior Sous Chef in order to experience this specific concept of the hospitality industry which took a sudden turn and are doing really well these days, here I was more into managing kitchen, training the kitchen staff and side by side keeping a close eye on each and every plate before going on their respective tables. Since past 2 years I happened to work with an Italian speciality restaurant by The Future Group India as an Executive Sous Chef with Chef Aabhas Mehrotra assisting him in opening of a restaurant and handling the kitchen in his absence. Also associated with Mercedes Benz India via the Australian Celebrity Chef Sarah Todd, assisting her in hosting, cooking workshops and demos which was a part of the Formers Luxe Drive live campaign. Hence recently after all this knowledge and experience I have come up with a Virtual platform teaching people where I provide information of the science and history behind the cooking in an artistic way. This was a great success leading to great response and reviews helping me in the growth of this new venture of mine i.e. The Artisan Chef  where you cook along with me virtually.

Regards...

Aniruddha Ranade.

Food Stylist | Recipe Developer | Menu Engineering | Restaurant Consultant