Aspiring chefs at one of the top hotel management colleges of India V.M. Salgaocar International Institute of Hospitality Management (VMSIIHE) were in for a treat as Chef Aviansh Martins, of Cavatina, a restaurant which lies in the idyllic village of Benaulim paid a visit to the culinary institute and gave the students insights into how a successful career in the culinary world can be made while demonstrating a few of his signature recipes.
Chef Aviansh Martins started off his career as a deck cadet in the merchant navy which he wasn’t passionate about. After a lot of introspection he decided to make his way into the culinary world. He did his culinary schooling in Ooty and his post graduation in Delhi, after which he worked all over India with the very famous Oberoi Hotels and then worked internationally.
Chef Avinash’s food is artisanally sourced and local. He explained the concept of a zero carbon footprint and of its utmost importance, and how students are the future brand ambassadors of the food industry.
Chef Martins demonstrated two recipes, one being a refreshing salad with fresh vegetables and a citrus dressing, ideal for the hot summer. The other was a Goan infused continental seafood dish, wherein he marinated a sea perch (Chonak) filet in rechard verde. The fish was then wrapped in a banana leaf and baked. After which it was paired up with roasted pumpkin mash and a velvety caldin sauce.
The students learnt that Goan food can be fused in many ways while using different techniques to create some unique creations.
An aspiring chef, Gavin Nunes, student of VMSIIHE, said, “Chef Avinash said it is all about a journey, a new experience and to make the best out of locally produced and easy available ingredients, which is something that I found very inspiring and further I will try to incorporate the same in my day to day cooking.”
Chef Avinash imparted many tips and tricks of the trade to the students, who found the session extremely informative and helpful. “Cooking is a passion driven project and one should always use fresh ingredients for the best outcome. The best food is the one made with love,” adds Chef Avinash.
Chef Avinash advised the students” There are no shortcuts to success, a lot of hard work should be put in as it isn’t an overnight process. Don’t get disheartened, give yourself time and nurture yourself. Great chefs aren’t born overnight, there are years of practice and perseverance, and long hours go into it. Y’all should believe in yourselves and not get bogged down by what the world has to say.”
It was a great and insightful session by Chef Avinash for the students of V.M. Salgaocar International Institute of Hospitality Management. It was interactive, full of learning and the students took home many tips.
