Chef Soni Rana is the Junior Sous Chef at ITC Windsor.  She recently represented ITC Windsor at Chaîne des Rôtisseurs. Of course, she pays reverence to her mentors for giving her the opportunity. As a guest you have the opportunity to eat Chef Soni Rana’s food at Raj Pavilion. In conversation with Explocity.

Where did you grow up?

I am born and raised in Meerut Cantt, UP. My father was in army due to which I was fortunate enough to do my schooling in Army School.

What led you to becoming a chef?

When I started my college industrial training at Renaissance Hotel, Mumbai. That was the time I realized that I can only be in the kitchen and nowhere else. The smile I get from a guest who has just been served a good meal is what makes me happy and passionate about my job.

How long have you been a chef?

Two and a half years.

What do you enjoy more? Cooking or creating?

Cooking, refining and upgrading.

Do you feel there is virtue in preserving the authenticity of cuisine?

Yes, I am old school. After all, our authenticity of cuisine only taught us the basics and one should never forget that. There is always a room for improvisation but that is only possible if you know the basics right.

What dish do you like eating the most?

Seared fish with fresh citrus salad.

What’s your least favourite dish?

None. There is always a new or a different taste in all the dishes and ingredients.

How long have you been in Bangalore?

I have done Hotel Management from IHM Bangalore. This is my fifth year in Bangalore.

Do you like it here?

Yes, ITC Windsor has given me a platform to learn every day at work. Chef Uchit Vohra is a great mentor to learn from. His enthusiasm flows down to us to keep us updated and keep doing something new in life.

ITC Windsor provided me a chance to participate in Chaîne des Rôtisseurs - Young chef competition 2017 which under the mentoring of Chef Uchit Vohra and Chef Manoj. I won the competition and represented India at the International leg.