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Vijay Anand
of Patak's Foods has been awarded Ethnic Chef 2007 by the prestigious
Craft Guild of Chefs. He joins Lee Bennett of the Savoy Grill and
Marco Pierre White as a fellow winner at the Guild's annual
celebration of culinary excellence.
Now in their
14th year, the awards are the chefs 'Oscars' which recognise and
rewards the leading talent across the industry.
Anand beat off
competition from the Michelin starred Karunesh Khanna, head chef of
Amaya, in a victory which recognised his vast experience, ability and
skill to develop and scale up restaurant style recipes and
ingredients on a commercial scale without compromising on flavour or authenticity.
As Group
Executive Development Chef at Patak's, Vijay Anand develops a variety
of Indian products across various temperature formats. He also
develops recipes for pastes, pickles, chutneys and sauces and
inspires Patak's frozen food range.
Anand has a
reputation for excellence: after impressing at the Oberoi Hotel Group
in India, he moved to Hong Kong to open a five star restaurant before
opening the renowned Jaipur Restaurant in Milton Keynes and The
Saffron Lounge in Manchester.
On winning the
award, Vijay Anand said: 'Providing effective and innovative
concepts for the commercial market is a major challenge, and this
award acknowledges all our efforts at Patak's.'
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