Скачать или смотреть Hospetalk - Podcast For Hoteliers | Conversation with Chef Sanjiv, Managing Partner Pashtun | E12

Welcome to the 12th podcast of Hospetalk with Vikas Mehra
Podcast for Hoteliers!

In this episode, we sit down with Chef Sanjiv Verma, the esteemed Managing Partner of Pashtun Restaurants (Sector 35, Elante Mall Chandigarh & Ludhiana) And Also the President of Chefs Association of Five Rivers (CAFR) Punjab.

With an illustrious career spanning over three decades, Sanjiv Verma is a celebrated culinary consultant and expert in North Indian, Mughlai, and Northwest Frontier (NWFP) cuisines. As the Managing Partner of Pashtun Restaurant and BARबार in Chandigarh, he has crafted iconic dining experiences.

Beyond his ventures, he leads the industry as the President of the Chefs Association of Five Rivers (CAFR), championing culinary innovation and mentorship.

Don't miss this inspiring conversation with a true industry leader.

Join us as Chef Sanjiv Verma shares his remarkable journey, valuable insights, and expertise, providing a fresh perspective on the hospitality industry.

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Chapters
(0:00) - Introduction
(1:22) - Mr. Sanjiv Verma journey
(2:25) - When I asked Mr. Sanjiv how Pashun is different from other restaurants, he shared his answer.
(3:57) - Mr. Sanjiv answered when I asked him, ‘How has your role as the President of the Chefs Association of Five Rivers shaped your perspective on the hospitality industry
(5:18) - When I asked Mr. Sanjiv, ‘If you talk about your association, how does it actually help the newcomers in our industry?’ he answered.
(6:43) - Mr. Sanjiv thoughts when I asked, ‘Do you think we should make some changes to our curriculum, since our industry is mostly dependent on practical learning rather than theoretical learning? What’s your take on it?
(9:09) - Mr. Sanjiv thoughts on how to succeed in hospitality industry
(10:31) - Mr. Sanjiv’s thoughts on the fee expenditure of a hotel management degree.
(12:29) - Mr. Sanjiv’s thoughts when I asked him, ‘Why was getting the title of a manager a big deal back then, but not as much now? Why do you think that is?
(13:49) - Mr. Sanjiv’s answer when I asked, ‘As we all know, you have traveled across the globe. According to you, what are the key trends you have observed when comparing Indian and global cuisine?
(15:30) - Mr. Sanjiv thoughts when I asked, ‘As we know, you have done consulting for international brands apart from India. According to you, what were the key challenges
(17:08) - Mr. Sanjiv thoughts when I asked, ‘Do you think the time has come for parents to proudly say that their kids are pursuing hotel management
(18:58) - Mr. Sanjiv Describing an ideal hospitality professional according to him.
(19:24) - Mr. Sanjiv shared his thoughts as a consultant and mentor on the key qualities he believes are essential for aspiring chefs and hospitality managers to succeed in our industry.
(20:26) - Mr. Sanjiv answered when I asked him, ‘Pashtun is a massively successful restaurant, but success is impossible without a great team. So, how do you keep your team motivated and engaged?
(20:59) - When I asked Mr. Sanjiv, ‘What advice would you give to a newcomer in the hotel industry on how to stand out?
(22:23) - Mr. Sanjiv answered when I asked, ‘Why are we unable to manage our working hours? Why do workers in our industry sometimes have to work 12 to 14 hours
(24:17) - When I asked Mr. Sanjiv, ‘Why is there no automation in our industry? What do you think, and how much more time will it take?
(25:28) - Mr. Sanjiv thoughts on what professionals with 3 to 5 years of experience should focus on to become good managers.
(26:33) - Mr. Sanjiv answered why having the right attitude is important in our industry.
(26:56) - Mr. Sanjiv thoughts on AI and technology?
(28:48) - Mr. Sanjiv thoughts when I asked him about his vision for the next generation of chefs and hospitality interns.
(30:00) - When I asked Mr. Sanjiv, ‘What are the five skills for chefs and newcomers in our industry?
(31:37) - Rapid fire
(32:42) - End of episode

Location Courtesy: Pashtun Restaurant

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