"My favorite ingredient to work with is black pepper," says Chef Rohit Anand

Chef Rohit Anand has been elevating the dining experience as the Executive Chef at Hotel TRG in Jammu for nearly three years. With a distinguished career that includes tenures at renowned establishments like Hotel Sarina Dhaka and India International Centre, Chef Rohit brings a wealth of knowledge and a creative touch to his culinary creations. Educated at Madurai Kamaraj University, his journey through the culinary world is marked by a steadfast commitment to excellence and innovation.

Chef Rohit’s favorite ingredient to work with is black pepper. He believes it can be used in any cuisine, enhancing the flavor of dishes and offering health benefits like treating hair loss, preventing cancer, and aiding digestion. One of his signature dishes is the Sundried Tomato Chicken Skewer, which showcases his ability to combine fresh ingredients with traditional techniques to create something truly unique.

In the fast-paced environment of a professional kitchen, challenges are a daily occurrence. Chef Rohit explains that the biggest challenge he faces day to day is dealing with staff members not showing up for work. This doesn’t happen every day, but a couple of times every week, someone will call in with an excuse. He emphasizes the importance of having a plan and the ability to adapt quickly, ensuring the kitchen runs smoothly despite unexpected absences.

Reflecting on a memorable experience, Chef Rohit recounts his time working in a very famous kitchen where the chef had a unique tradition: every two weeks, everyone on staff would bring a dish to serve to the rest of the team. These dinners were a fantastic way to learn and experiment, sometimes focusing on themes like using off cuts of proteins or unusual flavor combinations.

A technique Chef Rohit frequently employs is braising. This method involves simmering the food in a covered vessel using a small amount of stock or another liquid. It ensures the dish stays moist and helps create a sauce. To thicken the sauce, he advises adding flour, starch, or puréed aromatic vegetables.

Recalling a cooking mishap, Chef Rohit mentions an instance where he cooked a lot of steamed rice, which was more than needed and likely to be thrown out. Luckily, they received a chef's choice menu, and he managed to prepare fried rice from the excess, turning the mishap into a success and saving both time and cost.

For those aspiring to become chefs, Chef Rohit advises always having a plan. Great chefs always have a plan because they are ready to face failure and know how to overcome it.

Chef Rohit Anand’s journey is a testament to his dedication, creativity, and unwavering passion for the culinary arts. His story inspires both his team and the guests who have the pleasure of experiencing his exceptional cuisine.