Head Chef at Reform Social & Grill Yugal Kishor, an Indian national, has 16 years of culinary experience, 12 of which are in the UAE.
Can you give us a glimpse of your career journey so far?
I grew up cooking with my mother and granny. Being an Indian, cooking with our elders has always been fascinating to me.
I did a three-year diploma in the premier specialty restaurant of The Ashok (under the India Tourism Development Corporation). Frontier serves north-western food, mainly kebabs, and is one of the leading restaurants in Delhi.
I also handled food production and state banquets hosted by the Prime Minister of India in honour of visiting dignitaries and other VVIP catering of the Government of India. In addition, I have worked in events such as the Rugby Sevens in the UAE, which could be a testament to my gastropub experience.
Moreover, I have also worked with brands including French Bakery, London Dairy, Stoke House and more. With over 16 years of experience and more in the industry, I have never been more dedicated and passionate about producing high-quality, creative and innovative dishes.
What’s your favourite dish to eat and why?
Butter chicken with garlic naan is my favourite, as I’m from the northern part of India and it’s the most loved curry in our cuisine. Today, you will find butter chicken tacos, pizzas, rolls, butters, etc. I would love to have butter chicken in all of my three meals.
What are you cooking up today? Tell us more about the dish.
Chicken tikka masala, which is a semi-dry dish that is cooked in the pan over a fire. Some trace it to the south Asian community in Great Britain and others claim that it originated in the Indian subcontinent, but I cook this dish my own way like, my grandma used to make it.
As a chef, what are the top ingredients and products you’re using these days?
There are many, such as fresh cod, Scottish smoked salmon, Wagyu and Black Angus beef, quinoa, fresh herbs, organic vegetables, MAGGI® Coconut Milk Powder, and BUITONI® tomato coulis.
What are some of the most recent important food trends you can tell us about?
Plant-based food, virtual cooking classes, food delivery and organic food as people are trying to be healthy.
What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
I would advise them to maintain high standards of hygiene and quality.
