Hygiene must-dos
The kitchen must-dos, Ajit points out , “ Always wash your hands and sanitize them, keep the sanitizing ppm right, use and replace your gloves appropriately, use and dispose of tasting spoons, use the right, color-coded cutting boards for the corresponding food stuff, if you are not well, report and be happy when you walk into the kitchen.”
For a fool-proof strategy, the work has to start at the roots. Explains Ajit, “Culinary schools should invite experts from the industry and let them share their experiences in incorporating a holistic work culture and a flawless cleanliness strategy.”
The green initiative
Being the single largest LEED platinum certified and 5 star TERI GRIHA rated organization in the world, ITC adopts a zero waste policy. Every used thing is recycled and R&D is going on to achieve zero discard too. The consumption is optimized and every drop of used water is directed to the waste treatment plant. Through a modern process, it is treated to almost drinking water quality. Currently, ninety percent of the treated water, which is about 200,000 liters is used for the cooling tower, irrigation and flushing purposes. ITC adopts an efficient in-campus waste segregation. The segregated, recyclable waste is mulched into manure and used for its own patch of greenery.
Being a team player
Chef Ajit Bangera is the cheerful face of ITC Grand Chola. His international clients keep him informed of their Chennai visit and look forward to staying and dining at ITC. The widely received feedback thus far has likened the setting and what they see in the plate to a NewYork style experience.
All the praise sits lightly on the smiling chef’s shoulders. “I have worked with fifty nationalities at a time. And I have worked to satisfy their only craving- for home food.” Ajit attributes his learning as a value-add to his understanding and experience. Of course, his inspiration, naturally, comes from his mom. The Madras pavilion restaurant follows his mom’s recipe and makes fluffy, pillowsoft idlies for breakfast. “Whatever we do, we do well,” he reveals his approach.
Leading the team, Chef Ajit’s hallmark lies in his liberated, hands-on approach. That is the mantra behind his sought-after popularity and to have and lead the best team, wherever he is. “I give a lot of freedom, let them take anything they want to, discourage food wastage, entrust people with authority and responsibility and give credit wherever credit is due. It smoothens the equation and helps me to discuss their mistakes if any, and work towards addressing them. I like being on the shop floor, interacting with the staff,encourage idea sharing and believe in inclusive management. Once we educate them and treat them well, they work hard to stay.” His exemplary philosophy rubs off on his protégés too.
Looking ahead
In the today’s dynamic world, chefs are the most cherished members of the society and the world is watching their achievements with amusement. The Harvard University has, in fact, started inviting chefs for lectures a part of their food and science curriculum. “Ünderstanding food as a division of science is the latest evolution. This wave will influence all aspects concerning food, particularly safety,” Ajit points out.
Further, people travel extensively and know so much about the diversity and brilliance of culinary possibilities.
The industry is excited with so much room for experimentation and innovation. Chennai, has so many international brands and offerings.
“I would like us to put our best foot forward. I want ITC to set the benchmark for food quality, safety and service,” he shares his ambition.
