PANAJI
The ingredients that go into the making of a great chef have more to do with sacrifice and service than a large following on social media, apart from focus on regional elements and teamwork, insist some of Goa’s best chefs. And they almost uniformly insist that there’s no better seasoning in culinary craft than a pinch of hard work.
Speaking to The Goan, on occasion of International Chefs Day, celebrated annually on October 20, celebrated chef Avinash Martins, founder of ‘Cavatina by Avinash Martins’ in the coastal village of Benaulim, believes that a great chef has to foster a genuine connection to the culinary craft that goes beyond what is commonly portrayed in the mass media.
“Young chefs should grasp that hospitality is more than what is portrayed on social media or television. It’s all about service, sacrifice and hard work. This profession demands passion and dedication. If you’re committed, having a clear career plan is crucial. Focus on gaining skills and experience through internships and learning from established chefs. Discipline and dedication are key for long-term success,” he insists.
Trained at the venerable Oberoi Group, Martins is a celebrated culinary storyteller. His Benaulim restaurant is a favourite with celebrities like Sachin Tendulkar, Hritik Roshan, among others and is known for fresh local produce and unique presentation.
This year’s International Chefs Day theme, ‘Growing Great Chefs,’ emphasises nurturing culinary talent and mentorship, highlighting chefs’ vital role in shaping culinary culture and inspiring the next generation.
Fame ought to be secondary and a chef’s primary goal should be creating exceptional and innovative dishes, says Alison Fernandes, faculty chef at the Verna-based Kamaxi College of Culinary Arts, which trains young chefs for the professional culinary world.
“What distinguishes a great chef is their ability to infuse originality into every element of a dish. Attention to detail and strong leadership in the kitchen foster a collaborative environment, enabling the creation of unique dishes that elevate the entire culinary team,” according to Fernandes.
Asked about the difference in training techniques that chefs today undergo, compared to say, two decades ago, Fernandes underlines the ongoing shift towards technology and increasing global influences. “Modern chefs are increasingly using advanced tools like combi ovens, molecular gastronomy equipment and digital platforms for learning. In contrast, two decades ago, training was more centred on classical techniques and traditional kitchen hierarchies, with a stronger emphasis on mastering local and time-honoured culinary methods,” he says.
For aspiring chefs, mastering the basics is essential and understanding each ingredient is key to building a solid foundation, claims Chef Edia Cotta, owner of ‘Cotta Cozinha’ in Betalbatim.
“Focus on learning the fundamentals. Understand each ingredient and recipe—write them down, practice and master them. I encourage my students to remember the components of traditional dishes, like xacuti masala or fish curry. Once you’ve mastered the basics, creativity will come naturally,” says the chef, who specialises in Goan cuisine.
As the culinary landscape evolves, chefs must adapt to changing consumer preferences, particularly when it comes to sustainability, claims Chef Pablo Miranda, chef and owner of ‘Antonio at 31’ and ‘Makutsu’ in Panaji. While ‘Antonio at 31’ is a well-known watering hole specialising in Goan small plates and cocktails, Makutsu is a popular Japanese and Asian Bar in the state capital.
“People are starting to realise that they are kind of well-travelled right now. They’re looking at more kinds of very non-trending food and more focused on showcasing either the chef talent or the region’s talent. I feel like the gimmicky restaurants and that whole phase of your molecular gastronomy have already kind of died off. I see the next 10 years people kind of focusing on sustainable practices of hyperlocal sourcing,” he says.
