Chef Shrikant Parashar is the Executive Sous Chef of JW Marriott. In conversation with Explocity, he laments that a disinterest in a formal education landed him in the culinary field where things are always more dynamic. Take his passion for creating new dishes. the infusion of flavours make the process evolve as per him.
I was born in Aurangabad but moved to Mumbai when I was 10 years old, and spent the rest of my teenage life there.
My love for cooking and subsequent disinterest in formal education, and the emphasis on theory and non-dynamic ideas these fields fixated on.
About 12.5 years.
I prefer creating because it’s more evolution focused and dynamic with regard to infusion of flavours and textures, but that is not to say that I don’t absolutely enjoy cooking.
Of course there is. You need a solid base if you want to experiment on something, after which you can improvise depending on the current market trend.
Anything my mother or fiancé cooks. So anything from a Sabudana Khichidi to Bengali fish curries.
I’m a foodie who more often than not, can’t say no to food.
I don’t have one because I don’t have biases. Anything that’s on my plate has to be finished.
Five years on and off. Took a small break of about 10 months when I moved back to Mumbai.
It’s the best city ever. It has the nicest weather and the perfect mix of people.