Celebrity Chefs Discuss Covid Impact, Changes & Future Trends

In the panel discussion titled “Food, Stars & Appetite”, moderated by Anil Chadha, COO, ITC Hotels, the most celebrated and popular names from India’s culinary space including Chef Sanjeev Kapoor, Celebrity Chef, Chef Ranveer Brar, and Celebrity Chef Vineet Bhatia joined forces to discuss some of the grueling and unexpected changes in the Food and Beverage space since the onset of the novel coronavirus crisis.

From opportunities to threats, to entrepreneurship and anecdotes, these celebrity chefs discussed every aspect of their area of expertise—food. 

Chef Sanjeev Kapoor said, “I think there is already a 'new normal' and that 'new normal' is at play. It is not a trial. This is the real thing and it is happening now”. Speaking on entrepreneurship, Chef Kapoor said, “Any business needs 1000 days for it to settle down. It's a level playing field for hospitality, 'new normal' means day one for all”.

Agreeing with Kapoor, Chef Brar said: “I completely agree and it’s a great thought. Life has just brought everyone to the ground level. Now, we should be thinking about how to go 'grounds up' and the learnings we can recover from the past and utilize them for the future”.

What can the government do today to help the ailing industry? Chef Vineet Bhatia noted the initiatives undertaken by the UK government “Eat Out to Help Out”, that helps the standalone restaurants from winding up by offering discounts and other offers, he said citing examples from the UK and the steps taken there by the government. 

How has Covid impacted the consumer behaviour? What can the business do? What should the consumers be doing? 

Chef Ranveer Brar said: “We have already started witnessing behavioural changes. It is not only businesses who should be accountable to ensure safety but also the consumers. We are all in this chain of accountability equally”.

Commenting on the renewed standards of safety and cleanliness, Chef Brar pointed out: “Hygienically, our policies have always been stringent”. Moderator Chadha added his bit from the management's perspective. “You have to give assurance to customers as they are nervous and we are confident. Assurance should be on display," Chadha from ITC said. 

Another important issue that sprung up during the session was the future of young hospitality graduates. To Anil Chadha’s question, Chef Sanjeev Kapoor said that the students and industry newbies should adapt to the new and changing skill sets. “Adversity is a great teacher. Learning is there today but it depends on how much we want to learn”, Kapoor said.

Chef Ranveer Brar also had a point to make here. He said: “The power of skill in your hand and being a professional is more important than the power of a job. Young professionals out there need not be disappointed, they have the power of their skill”.

Speaking of the business opportunity in delivering and deliverables which 5 Stars are gravitating towards, Chef Kapoor remarked, “I think 5 stars should not do 'take away' food. They have always been in the business so they should stick to providing the 'experience'. The 5 Stars should create an experience which is not comparable”.

Chef Brar noted, “The challenge is now how to take the experience out of the hotel in terms of serving food outside and I am waiting to see how the hotels adapt”.

Speaking of the curiosity among the millennial for their dining choices and experiences, Chef Bhatia noted that the younger lot of the current generation is curious not only about their food preferences but also about the sourcing of the ingredients, packaging, and the names behind it. “Compared to what happened probably 30-40 years back, it's a total change, the mindset, the attitude and the mentality has changed. We are getting Oscars for music so why does our food not make it to the world level because we have the best in the world and this is what I have always championed for,” remarked Chef Bhatia.

What are the upcoming trends? Chef Brar said “I think chefs need to be more aware of what people want. So the menus should be smaller, that sort of respects the ecosystem”. Adding to it, Chef Kapoor said, “Before covid there were two concepts: eating in and eating out. Now there is a convergence of that which is very clear and real now and that's the opportunity”.

Concluding the session, moderator Anil Chadha requested the panelists to share some of the Big Bang ideas for the younger generation that is planning to embark and set its foot in the world of hospitality during its worst ever crisis.

Chef Kapoor said,” This is the best time to be an entrepreneur. To start today as day one. Starting is more important than starting perfect”. Chef Brar said, “Think small, and think in detail and start. Magnitude should not scare you, everybody is in the same playfield”. Chef Vineet Bhatia said, “I think self-belief and inner-confidence should motivate you to go out and think of all that you have to do to sustain and survive”.