From the chef's mouth

Not all who can cook can be a chef, just as not all chef’s want to keep cooking. This can be found true in case of the hotel industry, where dedication is needed every step of the way, in a space where timing, skills and service take center ‘plate’.

Meet Rohan P Sheth, a 2008 BHM alumnus of Christ University, who as a 7 grader dreamt of being a part of a hotel, had made up his mind to be a hotelier when he was in grade 10, a mere 15 yrs of age, packed with much enthusiasm.

With internship experience at The Taj Residency and The Taj Westend and a resume that speaks of his time at The Park Hotel and Blimeys Restopub, he had interesting things to say about his experience as an hotelier.

*How many years of experience do you have in the food industry?
I worked for 5.5 years in the hospitality industry.

*How valid were the techniques you learnt in BHM in the real world context?
The basic things we learnt helped set a mind-set. The internship gave an experience and sneak peek into the real world. Though the course itself was quite outdated since we were following the curriculum set by Bangalore University which was 25 years old.

*What is the level of ease with which one can get a job with a BHM degree?
To get a job with ease is more on the individual than just the degree itself. It depends on the individual’s abilities and smartness. That being said the time and effort put getting the degree does prepare you in a few ways i.e. tolerance, patience, dignity of labour etc.

*Where have you worked at during your time in the industry?
I worked at The Park Hotel Bangalore from 2008-12 and Blimey Pub from 2013-14

*How different were the work atmosphere's in The Park and Blimey?
The work atmosphere and the way things worked were of quite different levels in The Park hotel and at Blimey, both in terms of management and work standards. Blimey being a standalone and privately owned had its own share of disadvantages.

*What was your position in The Park and in Blimey?
In The Park hotel I worked as Associate Manager - Front Office and Associate Manager - F&B Service at different times. In Blimey I managed the outlet as the Operations Manager.

*What was the reason for you to move away from the food industry?
I had plans to eventually move out of food industry and get in to the corporate world in Admin and Facilities and grow there.

*Do you believe that the way food is presented has anything to do with the level of consumption ad its appreciation?
I think it is mainly based on the expectations that are set with individuals on where they are dining. The way food is presented in a star hotel and the way it is in a small restaurant varies and is accepted. Personally I feel the presentation is important to make the food appealing but not necessarily always the best.