User talk:CHEF RAM NEGI

Chef Ram Negi....

Everyone wants to be respected and a chef is highly respected in the hospitality industry. – Chef Ram Negi

What inspired you to enter the culinary world?

Chef Ram Negi:- I was born into a farming family. when I was in 6th or 7th standard, my father used to do a job in Delhi and my mother worked in the fields so it was my responsibility to cook food. Earlier it was difficult to cook in a wooden stove but my mother trained me in it and gradually I developed an interest in cooking. After completing my Diploma from Kukreja Institute Of Hotel Management And Catering Technology Dehradun I am today working with Taj Group of Hotels.

Has your life at home helped you in your career?

Chef Ram Negi:- Before joining the hospitality industry, I used to assist in farming work in the village. I still benefit from the experiences of working in the fields. Because it is easy for me to identify organic and inorganic, good and bad food (vegetables) And it is easy to identify their quality.

Is there any chef whom you admire the most? Who and why?

Chef Ram Negi:- I have worked with 2000+ senior and junior chefs in my hospitality industry career. Amongst them are some of the special chefs in my life. Whom I consider my mentor (guruji) but closest to my heart is Chef Rajendra Nayal, Executive Chef Taj Sats. A hardworking chef and an honest person, always supportive and humble towards the junior staff.

What is your take on the current trend of Food and Wine pairing?

Chef Ram Negi:- Food and wine pairings allow chefs and sommeliers to pair individual dishes with different wines in hopes of enhancing the flavour of both the food and the beverage. It is more of a subjective process than an exact science, leaving plenty of creative space to use to impress customers.

What is the best part of being a Chef?

Chef Ram Negi:- Everyone wants to be respected. The chef is highly respected in the hospitality industry. You get to see and learn something new every day. The biggest platform for a job opportunity in all over the world in the hospitality industry. The chef can never remain unemployed. Because a chef can start a very good business with little investment.

CHEF RAM NEGI
CHEF RAM NEGI....

Everyone wants to be respected and a chef is highly respected in the hospitality industry. – Chef Ram Negi

What inspired you to enter the culinary world?

Chef Ram Negi:- I was born into a farming family. when I was in 6th or 7th standard, my father used to do a job in Delhi and my mother worked in the fields so it was my responsibility to cook food. Earlier it was difficult to cook in a wooden stove but my mother trained me in it and gradually I developed an interest in cooking. After completing my Diploma from Kukreja Institute Of Hotel Management And Catering Technology Dehradun I am today working with Taj Group of Hotels.

Has your life at home helped you in your career?

Chef Ram Negi:- Before joining the hospitality industry, I used to assist in farming work in the village. I still benefit from the experiences of working in the fields. Because it is easy for me to identify organic and inorganic, good and bad food (vegetables) And it is easy to identify their quality.

Is there any chef whom you admire the most? Who and why?

Chef Ram Negi:- I have worked with 2000+ senior and junior chefs in my hospitality industry career. Amongst them are some of the special chefs in my life. Whom I consider my mentor (guruji) but closest to my heart is Chef Rajendra Nayal, Executive Chef Taj Sats. A hardworking chef and an honest person, always supportive and humble towards the junior staff.

What is your take on the current trend of Food and Wine pairing?

Chef Ram Negi:- Food and wine pairings allow chefs and sommeliers to pair individual dishes with different wines in hopes of enhancing the flavour of both the food and the beverage. It is more of a subjective process than an exact science, leaving plenty of creative space to use to impress customers.

What is the best part of being a Chef?

Chef Ram Negi:- Everyone wants to be respected. The chef is highly respected in the hospitality industry. You get to see and learn something new every day. The biggest platform for a job opportunity in all over the world in the hospitality industry. The chef can never remain unemployed. Because a chef can start a very good business with little investment.

CHEF RAM NEGI 1.38.144.9 (talk) 21:42, 10 November 2020 (UTC)

CHEF RAM NEGI
Wikipedia से Jump to navigationJump to search Everyone wants to be respected and a chef is highly respected in the hospitality industry. – Chef Ram Negi

What inspired you to enter the culinary world?

Chef Ram Negi:- I was born into a farming family. when I was in 6th or 7th standard, my father used to do a job in Delhi and my mother worked in the fields so it was my responsibility to cook food. Earlier it was difficult to cook in a wooden stove but my mother trained me in it and gradually I developed an interest in cooking. After completing my Diploma from Kukreja Institute Of Hotel Management And Catering Technology Dehradun I am today working with Taj Group of Hotels.

Has your life at home helped you in your career?

Chef Ram Negi:- Before joining the hospitality industry, I used to assist in farming work in the village. I still benefit from the experiences of working in the fields. Because it is easy for me to identify organic and inorganic, good and bad food (vegetables) And it is easy to identify their quality.

Is there any chef whom you admire the most? Who and why?

Chef Ram Negi:- I have worked with 2000+ senior and junior chefs in my hospitality industry career. Amongst them are some of the special chefs in my life. Whom I consider my mentor (guruji) but closest to my heart is Chef Rajendra Nayal, Executive Chef Taj Sats. A hardworking chef and an honest person, always supportive and humble towards the junior staff.

What is your take on the current trend of Food and Wine pairing?

Chef Ram Negi:- Food and wine pairings allow chefs and sommeliers to pair individual dishes with different wines in hopes of enhancing the flavour of both the food and the beverage. It is more of a subjective process than an exact science, leaving plenty of creative space to use to impress customers.

What is the best part of being a Chef?

Chef Ram Negi:- Everyone wants to be respected. The chef is highly respected in the hospitality industry. You get to see and learn something new every day. The biggest platform for a job opportunity in all over the world in the hospitality industry. The chef can never remain unemployed. Because a chef can start a very good business with little investment. 1.38.144.9 (talk) 21:41, 10 November 2020 (UTC)

CHEF RAM NEGI
Wikipedia से Jump to navigationJump to search Everyone wants to be respected and a chef is highly respected in the hospitality industry. – Chef Ram Negi

What inspired you to enter the culinary world?

Chef Ram Negi:- I was born into a farming family. when I was in 6th or 7th standard, my father used to do a job in Delhi and my mother worked in the fields so it was my responsibility to cook food. Earlier it was difficult to cook in a wooden stove but my mother trained me in it and gradually I developed an interest in cooking. After completing my Diploma from Kukreja Institute Of Hotel Management And Catering Technology Dehradun I am today working with Taj Group of Hotels.

Has your life at home helped you in your career?

Chef Ram Negi:- Before joining the hospitality industry, I used to assist in farming work in the village. I still benefit from the experiences of working in the fields. Because it is easy for me to identify organic and inorganic, good and bad food (vegetables) And it is easy to identify their quality.

Is there any chef whom you admire the most? Who and why?

Chef Ram Negi:- I have worked with 2000+ senior and junior chefs in my hospitality industry career. Amongst them are some of the special chefs in my life. Whom I consider my mentor (guruji) but closest to my heart is Chef Rajendra Nayal, Executive Chef Taj Sats. A hardworking chef and an honest person, always supportive and humble towards the junior staff.

What is your take on the current trend of Food and Wine pairing?

Chef Ram Negi:- Food and wine pairings allow chefs and sommeliers to pair individual dishes with different wines in hopes of enhancing the flavour of both the food and the beverage. It is more of a subjective process than an exact science, leaving plenty of creative space to use to impress customers.

What is the best part of being a Chef?

Chef Ram Negi:- Everyone wants to be respected. The chef is highly respected in the hospitality industry. You get to see and learn something new every day. The biggest platform for a job opportunity in all over the world in the hospitality industry. The chef can never remain unemployed. Because a chef can start a very good business with little investment. 1.38.144.9 (talk) 21:41, 10 November 2020 (UTC)

CHEF RAM NEGI
CHEF RAM NEGI....

Everyone wants to be respected and a chef is highly respected in the hospitality industry. – Chef Ram Negi

What inspired you to enter the culinary world?

Chef Ram Negi:- I was born into a farming family. when I was in 6th or 7th standard, my father used to do a job in Delhi and my mother worked in the fields so it was my responsibility to cook food. Earlier it was difficult to cook in a wooden stove but my mother trained me in it and gradually I developed an interest in cooking. After completing my Diploma from Kukreja Institute Of Hotel Management And Catering Technology Dehradun I am today working with Taj Group of Hotels.

Has your life at home helped you in your career?

Chef Ram Negi:- Before joining the hospitality industry, I used to assist in farming work in the village. I still benefit from the experiences of working in the fields. Because it is easy for me to identify organic and inorganic, good and bad food (vegetables) And it is easy to identify their quality.

Is there any chef whom you admire the most? Who and why?

Chef Ram Negi:- I have worked with 2000+ senior and junior chefs in my hospitality industry career. Amongst them are some of the special chefs in my life. Whom I consider my mentor (guruji) but closest to my heart is Chef Rajendra Nayal, Executive Chef Taj Sats. A hardworking chef and an honest person, always supportive and humble towards the junior staff.

What is your take on the current trend of Food and Wine pairing?

Chef Ram Negi:- Food and wine pairings allow chefs and sommeliers to pair individual dishes with different wines in hopes of enhancing the flavour of both the food and the beverage. It is more of a subjective process than an exact science, leaving plenty of creative space to use to impress customers.

What is the best part of being a Chef?

Chef Ram Negi:- Everyone wants to be respected. The chef is highly respected in the hospitality industry. You get to see and learn something new every day. The biggest platform for a job opportunity in all over the world in the hospitality industry. The chef can never remain unemployed. Because a chef can start a very good business with little investment.

Speedy deletion nomination of User:CHEF RAM NEGI


A tag has been placed on User:CHEF RAM NEGI requesting that it be speedily deleted from Wikipedia. This has been done under section U5 of the criteria for speedy deletion, because the page appears to consist of writings, information, discussions, and/or activities not closely related to Wikipedia's goals. Please note that Wikipedia is not a free web hosting service. Under the criteria for speedy deletion, such pages may be deleted at any time.

If you think this page should not be deleted for this reason, you may contest the nomination by visiting the page and clicking the button labelled "Contest this speedy deletion". This will give you the opportunity to explain why you believe the page should not be deleted. However, be aware that once a page is tagged for speedy deletion, it may be deleted without delay. Please do not remove the speedy deletion tag from the page yourself, but do not hesitate to add information in line with Wikipedia's policies and guidelines. If the page is deleted, and you wish to retrieve the deleted material for future reference or improvement, then please contact the, or if you have already done so, you can place a request here. —moonythedwarf (Braden N.) 17:06, 12 November 2020 (UTC)