The Restaurant Tale by Chef Vipul Arora

Chef Vipul Arora

HospiBuz:- The Restaurant Tale by Chef Vipul Arora Chef, please tell us, what inspired you to enter the culinary world?

Chef Vipul Arora:- Since childhood I was attracted towards food, I started helping my mom in the kitchen at a very early age of my life and used to help the local caterers to see how they prepared food for big events. The aromas and scent of spices changed my mind-set to not pursue chartered accountancy and instead follow my passion and become a chef. I joined a culinary school which attracted my heart towards European cuisine and since then I am gaining knowledge and following my passion.

HospiBuz:- Chef, please tell us about your work cycle at Cafe Culture?

Chef Vipul Arora:- I joined this place in 2016, and the position I am at, there is no work cycle for me like any other chef for me. I am always available in the front of the house or behind the scenes whether it be physically or mentally.

 

 

HospiBuz:- Please give us some insights into the cuisine and ambiance of Cafe Culture?

Chef Vipul Arora:- A quaint café located in the heart of the city serving you, your favourite comfort foods with gourmet twists to tickle your taste buds. The white grey hues along with the tranquil lighting will fill you with a soothing and happy vibe through the day.

Our menu has a selection of Italian, Middle Eastern and comfort European cuisine with a variety of salads, burgers, wraps, sandwiches, pastas, grills and daily specials.

HospiBuz:- Restaurants are closing down because of food delivery services like Zomato and Swiggy. What is your take on it?

Chef Vipul Arora:- For me dining and delivery of food are two different verticals of the food business and there are a lot of food establishment like us who don’t want to get into delivery. Keeping our food and service consistent makes it a profitable business.

I have also worked with food Tech Company where I realized that there are end number of cuisines which are not deliverable as you won’t get the same texture and taste at home once the food is delivered.

HospiBuz:- As a Chef, how important do you think is the plating of the dishes these days, especially when people are social media freaks? 

Chef Vipul Arora:- Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. But it completely depends on what kind of food establishment you are.

Good plating needs to have the balance of taste, portion size, temperature and aroma, just imagine an eye appealing, photogenic dish which lacks the flavour or is served cold. It might leave a good feel factor on social media but not on the overall experience you had.

HospiBuz:- It is said that restaurants require running capital. Please tell us about the food costing in a restaurant?

Chef Vipul Arora:-For every restaurant there should be a balance between the food cost and food quality. Being a Chef, you need to design a menu where you can maximise the use of every ingredient, follow the recipes and expected yield of ingredients as these are a few ways to keep your food cost under control for any food establishment. Every restaurant requires running capital for the initial period but once the food and service is consistent the venture would turn into a profitable business.

Read also:-        

In Conversation with the Executive Chef of Roseate Hotel

Wisdom Diary of a Responsible Chef

Chef taking the Legacy forward

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