We delve into the life and inner thoughts of a top chef. This week: Avinash Shashidhara, head chef, Pahli Hill Bandra Bhai, London
What was your best subject at school?
Science. I loved biology and botany as I was always fascinated by plants and human anatomy
What was your first job?
Working at a hotel called the Oberoi in Bangalore as a trainee chef
What do you normally have for breakfast?
I normally have raw cacao with milk and agave syrup, a slice of brioche and seasonal fruit
What do you do to relax?
I like to go for a walk in Holland Park or by the river. I do a bit of yoga and HIIT, but I also love cooking with a glass of wine while listening to records. It's my favourite way to relax
Which is your favourite restaurant?
I've got to say the River Café as it feels like going back home every time I eat there
What is your favourite drink?
I love a good negroni or a gin martini, dry with an olive, sometimes dirty! I love Champagne, a good Brunello or a Burgundy with food. Depends on the occasion, really
What is your favourite food/cuisine?
My comfort foods are Indian and Italian cuisines as they are soulful and truly represent the culture and people who make them without being pretentious
What flavour combinations do you detest?
Ham and pineapple on pizza. Warm or cooked cucumber is also something I don't really like
Which person in catering have you most admired?
Cast away on a desert island, what luxury would you take?
A luxury RV with all the amenities
Describe your ultimate nightmare?
Being stuck in a lift
What irritates you most about the industry?
The work-life balance, lack of affordable training or courses available for young professionals to come into the industry, and entitled customers with an opinion about everything that we do
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