From the graduating class of 2021, Herschell Fernandes began running a ghost kitchen in his third year and is now getting set to undertake an exciting journey as a Management Trainee in the USA. Herschell, an alumnus of one of India’s top hospitality institution, V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) speaks openly about his time at the institute, the lessons he learned, and his next adventure.
Was the hospitality industry always your preferred career choice? What made you gravitate towards this path?
I’m not sure whether I’ve always aspired to be a chef, but whenever I had visitors, I’d make something special for them. They would complement my cooking and suggest that I pursue a career in the culinary world; watching their wide smiles as they savoured the meal I prepared gave me a feeling of fulfilment and satisfaction. However, after completing my tenth grade, I chose to apply for science, and everyone expected me to pursue a career in Engineering, but it didn’t feel like the right route for me. My heart is in the kitchen, and cooking is my passion. Being in the kitchen never feels stressful or like a chore. I just belong here, it’s where I’m meant to be.
What was the deciding factor that made you choose VMSIIHE?
Students who joined VMSIIHE are assured an international level of Education & training in Hospitality. I wanted to widen my horizons and learn from diverse groups of people. The international collaborations of the institute, study tours abroad, internship opportunities in international chain of hotels overseas, would facilitate me to see the world from various perspectives, making it a holistic education. This solidified my choice of the institute, and I must say that they lived up to and even beyond their every promise.
Have the years you’ve spent as a student in the institute sharpened and honed your skills as a chef?
Chef Sebastian Breitinger, Professor of Culinary Arts at VMSIIHE, has a wealth of knowledge in the industry, especially when it comes to the fundamental skills required in any kitchen. For example, I was trained how to debone an entire chicken and make various stocks from scratch, as well as a number of other essential knife skills. In the second year, under Chef Sujatha’s tutelage we learned various Indian dishes, and even though pastry and baking aren’t my strong suits, I gained a considerable depth of understanding there as well. I am grateful to the institution for providing me with such a solid foundation as a chef; it has helped and will continue to benefit me every time I am in the kitchen developing recipes.
From the Switzerland tour to the Portugal exchange programme, how has this exposure contributed to your journey?
Every year, 14 pupils were chosen to go on a trip to Switzerland, and I was fortunate enough to be one of them. I had the chance to learn about Swiss gastronomy while on this tour. We went to the famous chocolate factories, sampled a range of Swiss cheeses, and simply enjoyed the country’s natural splendour; it was very inspirational.
It was a fantastic learning opportunity to participate in the Portugal exchange programme. I gained a lot of knowledge about Portuguese cuisine, worked with a variety of meats (some of which I would not have had the opportunity to cook with in Goa), and received mixology training at the world-famous Columbus Bar in Faro, Portugal. Both trips have given me a great deal of exposure and have forever changed the way I work in the kitchen.
If you could pick one experience that has redefined you as a person and a chef, which one would it be and why?
My internship at the JW Marriott Marquis in Dubai, the world’s tallest hotel, would have to be the experience that redefined me. I trained at Kitchen6 where I specialised in Asian cuisine and also studied Arabic and Western cuisines. In the restaurant, there were six different kitchens, and I had the opportunity to work in all six kitchens as a commis chef. The head chef was a lover of detail and required flawless execution from everyone. I had to pull up my socks, and work diligently to make a mark. This was also the first time I felt truly independent; I was living alone and had to take care of every aspect of my life. In just seven months, this experience transformed me as a person and taught me what it takes to be a chef.
When and why did you decide to start a ghost kitchen?
When I got back to Goa from Dubai, I discovered that there was no Japanese food available, including the well-known ramen dish, which is one of my favourite Japanese dishes. I first created a batch of ramen for my friends, who posted about it on Instagram and soon my DMs were swamped. Many people in Goa also enjoy Japanese food and asked me to sell them a bowl of it. After much deliberation, during my TY I chose to start selling ramen bowls commercially but, with a twist. In essence, a ghost kitchen is a secret kitchen that no one is aware of. It appears for a split second, then vanishes. A story on Instagram is all it takes on days when I want to take orders; I’m immediately booked with upto 30 orders every weekend. I recently won an award as an ‘Iconic Rising Chef’ in Japanese Cuisine at the Times Food Delivery Icons Goa, which was an exciting yet humbling experience. Who knew what I considered to be a random idea could take fruition so magnificently.
You are now preparing for yet another adventure after being selected for a Management Trainee programme in the USA. How did you come across this and are you looking forward to it?
VMSIIHE had organised a session with Kraft Educational Services, and they presented to us this possibility, which included a visa sponsored by the United States and a paid internship in the United States. I couldn’t resist the opportunity and applied. I was fortunate as Playa Largo Resort & Spa Autograph Collection in Key Largo, Florida, USA, selected me for their Management Trainee programme. I will be exposed to every position in a kitchen, from Garde manager to Executive sous chef’s assistant. I believe that having a thorough understanding of a kitchen as well as of ingredients is what separates a cook from a chef, which is why I’m keen on gathering all the knowledge I can. My training commences from the 24th of November and I cannot wait to embark on this new quest.
Instagram id – herschell_f
LinkedIn – https://www.linkedin.com/in/herschell-fernandes-921593136/
