User:Chefsaravanan

Chef Saravanan pursued his Bachelor’s degree in Hotel Management and Catering science from the Institute of Hotel Management, puducherry. To become a seasoned and skilled chef one must train under seasoned chefs and Saravanan did no less. Royal Club at The Leela palace Bangalore is known for its quality and Chef Saravanan’s training there bestowed him with primary culinary skills required for the contemporary European cuisine and fine dining.

‘Cooking for the legend and the former president of India Dr APJ Abdul kalam during his stay at The Leela Bangalore is a memory I’ll always remember.’

As a Chef he travelled to countries like Saudi Arabia, London and Dubai, to raise the bar and hone his culinary skills. Working with experts from all over the globe and sharing expertise with masters of the world’s culinary scene, he embraced the culinary techniques of various cuisines, taking his expertise to the next level.

Chennai is the city where Chef Saravanan put his skills to the best use. Affiliating with Major hospitality brands like The Taj and The Park, he contributed his best to the kitchens of Chennai. He is well known among the crème a ’la crème of the city as the trendiest chef and has curated customized menus for many major events in the city.

‘Chennai has a very special place in my heart. This city has created one of the

finest chefs of the country and I am proud to be a part of the culinary fashion here’

‘Innovations with new cooking procedures, experiments with ingredients from various

cuisines and creating flavors for palates from across the world, this briefly describes my contributions to the culinary field on daily basis. But being born and raised in the rural regions of puducherry I was lucky to experience traditions that are extinct in the cities now. My passion for cooking started with my attempts to replicate what I had tasted and relished off my mother’s hands. As impossible as it was, it only hardened my resolve to create memories with food.’

His Tryst with media started with the STAR Vijay, a Tamil broadcast Television network in 2013. Mentoring the small screen celebrities for a culinary competition on a famous teleshow KITCHEN SUPERSTARS he became popular among the viewers as Chef Sara.

He appeared as a Host in more than 280 episodes of ANJARAI PETTI, a popular cookery show on ZEE Tamil and became the youngest TV Celebrity chef in South India.

He presently hosts the popular show KITCHEN GALATTA on SUN NETWORK and is renowned now in Tamilnadu for his traditional and authentic recipes from the remote and rural South India. He emphasizes on the significance of food as a device that can sustain our traditions to a great extent. He believes that the cuisines of south India must evolve too and make their mark at a global level.

‘Cooking traditions and practices are a part of culture and should never let go extinct. Authentic recipes must be retained and gifted to generations so that the traditions prevail. Cuisines can adapt the changes in life and presented in a whole new guise but not at the cost of their core values.’ http://photogallery.indiatimes.com/awards/times-food-guide-nightlife-awards/times-food-guide-nightlife-awards-15/times-food-guide-awards-15-chennai-winners/articleshow/45575581.cms