In this category you can access all the Interviews taken by RTGD team of Hotel owner, Hotel GM, Chefs, Guides & other related person of hospitality industry.
Committed to delivering high-quality Traditional Textiles, Embroidery, Bags, Rugs, Cotton, Woolen, Jute, Hamp products Keshav Handmade Embroidery and Lather Craft, near Hotel Rohetgarh Village post-Rohat, district -Pali based company engaged in the reputed manufacture and export of high-quality and impressively priced Traditional Textiles, Embroidered Bed Covers, Cushion Covers, Bags, Rugs, Cotton, Woolen, Jute, Hamp, etc….
A chef’s duties include preparing meals for customers as well as overseeing a restaurant’s full kitchen and wait staff. In a restaurant setting, chefs are members of the kitchen as well as managers for other members of the restaurant staff. Chef Megh Singh, Executive Chef – Surya Garh Jaisalmer is working in the hotel industry…
La Rocca’s Argentinian roots and international training will influence three of the hotel’s new dining experiences] Executive Chef Sebastian La Rocca shares his story as Hilton readies to celebrate Hispanic Heritage Month, which runs from Sept. 15-Oct. 15. This period is observed in the U.S. as an opportunity to celebrate the histories, cultures and contributions…
Chef KJ Chakraborty working in the hotel industry last 30 yrs. He passed out from IHM Kolkata and have done their training in the Modern Food Industry in Kolkata. His first job was in Quality Inn, Kolkata as a Jr. Chef. Gradually he develop himself and got the chance to become first Chef in charge…
Success is the necessary fortune of life which unfortunately comes early to a really few. Every test on the path to success makes us bitter or better. The choice is ours to become victim or victor. Having a positive & grateful attitude is going to determine how you’re going to live your life. Somewhat is…
Name : Subrata Roy Graduated from : IHM ,Taratola, Kokata Batch : 1984 Present working : Executive Chef at The Fern Habitat , Jaipur Worked in hotel brand, like Taj, Clarks, Ambassador, centaur, Tulip star, Mansingh, Savera group and in Japan for five years as corporate chef of Taj Mahal group…
When did you decide to become a chef? Ans: I decided to become a chef at the age of 21. What is your signature dish? What do people love about it Ans.: Ramen. People love the combination of soup, noodle, vegetables, eggs & any non veg, they like. What is your favorite or least favorite…
Arun Chauhan, a personality who saw big dreams even in poverty, and worked hard to fulfill those dreams. It is said that if the beggar asks with full sincerity, then God never keeps his hands empty. His day and night hard work, loyalty towards his work, and desire to learn made him rise from a…
Chef Bhanwar Singh, EXECUTIVE CHEF CHEF Bhanwar Singh is the Executive chef at Cheetahgarh Resort & Spa, Bera, a member of ITC’s Hotel Group in Jodhpur. It may be an elegant setting but Bhanwar Singh’s menu is “down to earth” with simple, honest cooking. He believes; that something that creates a memory, which in turn…
