From a runner up in from Amul Master Chef India Season 1 in 2010 to a transformation as a successful Chef, Jayanandan Bhaskar, the Chef In-Charge of Lavana, the Awadhi and North West frontier “travel Cuisine” Restaurant at Hyatt Regency Gurgaon, has indeed come a long way. Under the kind attention of eminent chefs in India, Bhaskar attained more than a decade of experience in the hotel industry. Chef has also done workshop at India Club, Dubai in June 2013. Chef has done 500 video shoots of the recipes of the UAE’s brand Al Baker for its website & he as a Brand Ambassador also for one year in UAE. Chef has hosted a cookery workshop at Jabalpur Ladies Club, Jabalpur, and Madhya Pradesh in January 2013.Chef has hosted a cookery show at Star plus, UAE named “Chesdaletadkamarke season 2” in 2012. Chef has hosted a cookery workshop at Ludhiana in 2012.Chef has hosted a cookery workshop cum lecture at Hope Institute of Hospitality & Management Pvt. Ltd. at New Delhi & Himachal in Jan. 2013. Besides Chef has done cooking classes may places .Chef has done 500 video shoots of the recipes of the UK’s brand Swarna for its website. Chef along with master chef season one’s team made “Limca book of world records for making biggest chocolate éclairs cake”. Chef has hosted two day workshop The Dishy Bite at Lucknow in July 2013.The workshop was aired on Food channel. Hosted a workshop at Shillong in Nov.2013. Chef was awarded with Popular Chef Award at Popular Brand Awards 2015.Chef has hosted workshop at The Gourmet Club, Agra on 13thJan.2016.on the recipes for pregnancy. Chef has hosted workshop “Cooking class” at Hyatt Regency, Gurgaon based on Awadhi cuisine on 20th Nov., 2016.
Today, the seasoned chef aspires to recreate the Awadhi magic and give his own spin to the Nawabi cuisine, giving a whole new meaning to Galauti Kababs, kakori Kababs, Biryani and Curries. As the Chef de Cuisine at Lavana, Bhaskar would handle the delicate job of creating new dishes and the menu while utilizing his learning in plating techniques and culinary skills for discerning diners. He will supervise and coordinate activities of Chefs , inspect supplies, equipment, and quality of meals.
To add to this, he would also monitor sanitation practices and ensure that kitchen safety standards are followed.
With the support of his mentor and celebrity chef Kunal Kapoor, Bhaskar commenced his career at the LeelaKempinski, Gurgaon where he showcased his talent for 5 years. After his last assignment as a Executive sous chef with a pre-opening hotel Ramada Plaza, Agra, Bhaskar is geared up for the new adventure at Hyatt Regency Gurgaon.
“The taste of the Awadhi cuisine has always intrigued me and I am thrilled to be a part of Lavana”, said Jayanandan Bhaskar.
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