Having spent his early life in France, India’s First Certified Bakery, Pastry and Chocolate expert, Chef Sahil Mehta finished his education from one of the most reputed schools in Paris, L’ecole Internationale de sèvres,

Having being trained in Decoupage de fruits de Mer et Fromage, Flambage, Blind Chocolate tasting, innovative pastry creation, bar management, restaurant and patisserie management, Chef Mehta has worked with Ritz – Paris, Bristol, Salon Wilson, Travelers club m hotel Baltimore, potel et Chabot, Roland Garros and Unesco in Paris.

Speaking exclusively with PeakLife, Chef Sahil Mehta shares his expertise, experience and much more.

When and what motivated you to be a chef and could you share your experience in some of the best kitchens you have worked in?

After completing my Hotel Management from Paris, I came back to India, a few years later I saw a huge demand of fine bakery and pastry products. Hence, I went back to France to become a chef.

Worked in

● The hot kitchen of the restaurant at UNESCO Headquarters in Paris

● The Ritz, Paris

● The Bristol, Paris

● Travellers Club, Chaps Elysees

How in your personal capacity would you define modern cuisine?

Elegance lies in the traditional stuff.

Did you have to face any challenges in particular when you told your family about being a chef?

Not at all, all the more reason they were very supportive. In fact, when I was doing my hotel management I had an option of studying management or becoming a chef, I chose to get into the management line whereas my parents always wanted me to pursue being a chef as they saw an immense future in it.

What do you believe are strong characteristics a chef should hold?

Number one being dedication to the respected genre and tons of passion, hardworking goes without saying.

What trends are you noticing regarding wine and food pairings?

I see a lot of new flavours being experimented like raspberry, orange blossom moving away from the traditional blueberry cherry.

Who or what is your motivation during this different time that is keeping you on the go?

My family and their smile keeps me motivated.

If you had to suggest 5 books, what would they be?

● La Rousse Gastronomique

● Kitchen confidential

● The man who ate everything

● Ecole Lenotre pastry making

● Grand Livre de cuisine ducasse

What advice would you like to give to an individual who wants to be a chef?

Stay Focused and don’t lose hope as the profession could get a bit harsh sometimes most of the time.