Meet Chef Santhanam Subramanian. He is the Pastry Chef at Radisson Blu Atria. After starting his career with Radisson Hotel, Chennai in 2001, he has now found his way back to Radisson Blu Atria. In conversation with Explocity, Chef Santhanam Subramanian tells us how seven years in cruise line exposed him to different cultures that he now uses in his baking.
I am born and brought up in Natham Kovil Patti. A beautiful place surrounded by hills, close to Madurai, Tamil Nadu. Agriculture being the main source of income, the land was covered with lush green vegetation but sadly it’s no more.
From a very young age I enjoyed baking pastries and playing around with icing design. My family and friends appreciated my skills which eventually encouraged me to pursue my passion as a career. To take my skills to the next level, I signed up for a Bachelor’s Degree in Baking and Pastry Arts. Immediately, after completing my studies I was absorbed by the Carnival Cruise.
I have been in the profession for the last 16 years. Currently, I am heading the pastry section of Radisson Blu Atria, Bengaluru.
Of course creating, but I believe without cooking we can’t create anything. Practice makes a man perfect. The more you cook, the better you understand the science of food flavouring. So if one knows the basic chemistry of the flavours then you can play around it. One can’t create anything without knowing the basics.
Yes, it is always important to preserve the authenticity of a cuisine as it is the identity of a region and culture.
Chocolate is one of my favourite ingredients. I love trying anything crafted with chocolate. The best combination for me is coffee with chocolate, banana caramel with chocolate and lava cake.
As a chef I love trying all kinds of dishes however, I try avoiding dishes that are too greasy and oily.
For the last three years
I found ample of avenues in the city which made me stay and, of course the perfect weather. Of late the traffic has been bad but still I feel it is better than other cities in India.