Life Stories With Celebrity Chef Sanjeev Kapoor
The bond between Rotary and me is special; my wedding expenses were reduced because of Rotary. In the early ’90s, the Rotary Sea Coast used to meet at Centaur, Mumbai, every Thursday when I was a chef there. They were charged Rs 65 per head while I was quoted Rs 145 per head for my wedding. I asked my area general manager if he liked Rotarians more than his head chef and he immediately struck off the 145 and wrote Rs 65. That’s how my wedding took place at half the cost!
On January 25th, 2017, I got an early morning call from the government asking if I would accept the Padmashree. I thought someone was joking with me. But an hour later, the same person called back and said, “Are you not able to believe it?” I said, “No!” So, he said, “Yes, the government has decided to honour you with Padmashree on March 30th.” I had already committed to be in the US at the time for a fundraiser for Akshay Patra, which I do every year. So when I got the letter, I called back and asked, “Can’t it be done on some other day?” They laughed and asked me to reschedule my other plan. I explained that I could not do that, which is when they said they were also holding the ceremony on April 13th, so that is the date I agreed to. They put in the request to change my date and sent a letter with the details and the clothes I should wear. I was to be dressed in a National dress. I wanted to wear a chef’s coat as I was representing them, but the request was denied. I said, “There are other people dressed in uniforms.” So, he said, “Yes, they serve in uniform – Army, Navy, Military.” I said, “That’s what we do too! A chef’s coat is my uniform.” He said, “We have had this request from doctors, but we have not entertained it.” I insisted.
Why was it so important to me? In Benares, I was chef at the Hotel Varanasi Ashok, ITDC Group. One day, I was sitting in the lobby when a group checked in. It was a regular practice to ask their food preferences. The GM, who was new, saw me and said chefs aren’t allowed in the lobby. It hit me hard; I realised that this was something I wanted to change; we can’t be a person at the backend. I had also realised that chefs didn’t share their knowledge. So, I started to teach. One day, some from Zee TV saw me at Centaur, and asked me to do an episode for a cooking show. I asked them the name of the show and they said ‘Shriman Bawarchi’. I refused. Although it was a dream come true, I didn’t like the name.
In those days, my dad did not consider hotel management an education. So, to please him, I did a marketing management Master’s from NMIMS (Narsee Monjee Institute of Management Studies). I had also just refused the show, so the consequences of saying no were fruitful. Over the years, I learnt to take chances.
In recent times, I was asked to be a Judge for Masterchef Season 1. I said I would charge Re. 1 more than whatever they were going to pay the filmstar they would also get onboard as a co-Judge. They walked out only to come back later and agree. I did it for a few seasons but left when it began to take up too much time.
I am still furious about that day in Benares when the GM told me that chefs are not allowed in the lobby. I am still trying to make that change. I even started a 24-hour food channel. I could have done better commercially, but it’s okay; you learn and grow. Chefs are now style icons, and they are doing very well.
So, did I go to the President’s house in my chef’s coat? Yes! I did. It was emotional because I don’t want anyone to say chefs are not allowed. This country is very proud of their chefs!
ROTARIANS ASK
How come your journey was different to that of other chefs?
It’s the way I was driven. On my first day in the hotel industry, I asked my Executive Chef how old he was. He said he was 40. When I asked him why, he said that is how long it took to get to that position. I wanted to do it in 10. I was willing to work 16 hours a day. Of course it wasn’t simple but I did it in eight years and is has been a combination of the hospitality environment, my risk taking abilities, and my academic background. So, I think all stars were aligned properly.
Do you see a future in vegan proteins?
Fortunately, we have always believed in it. We are large producers of lentils; it is the meat eaters that are trying to convert to vegan. But the story has not yet begun. The consumption pattern in India would be slow but good in volume as compared to global. Overall, it is the future. It will be in a good place.
What can somebody of your stature do to improve the health status of India, diabetes, and coronary diseases through food?
I started serious work on it three years ago by getting to know the subject; my last three ventures have been in pharma. We have created a soft gel with turmeric, there is a lot of work that we are doing. Next year is the United Nations Year of Millets. So, work is happening. Wonderchef is built on three pillars: health, taste, and convenience, in that order. I am working on something exciting. I do things ahead of time, and I work towards them. We are looking at personal care as well.
Could you share what you do with Akshay Patra annually?
I create curiosity, I create events. But we actually started from zero. Now, I go every year, except Covid, no matter what. People come in to see me, meet me, eat, we do auctions. This year it was about US$ 15 million.
