“That was the time when I told myself – ‘I want to learn to cook. More than three decades later, he fondly remembers the methodical approach followed at The Oberois as also the regimental discipline in their kitchens. Of the 14 trainees at OCLD from all over India, only Bhatia completed the course.
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‘You will barely reach the bar counter as you are too short so I think the best option will be to put you in the kitchen because nobody will get to see you then’.” Ironic that people the world over now want to see the man who introduced authentic Indian cuisine to the global audience on various TV and chat shows as well as cookery programmes. When I replied with a ‘no’, he told me that one needed to be six feet or taller to be one. Reminiscing an incident from those days, Bhatia says, “I requested to be placed in the Lancers Bar and when I went there to meet the manager, he asked me if I knew who Lancers were. In 1988, Bhatia got recruited as a trainee at the Oberoi School of Hotel Management, now OCLD, and after completing the training in 1990, he became the Chef de Cuisine at The Oberoi for the next three years. I was hungry for knowledge and that led me to get into the Oberoi School of Hotel Management now The Oberoi Centre of Learning and Development (OCLD).” In fact, I did almost two months of double duty as I wanted to learn as much as I could. “During that period, I don’t remember taking any off days. The chef gives credit to the rigorous training he underwent where he worked day in, day out for becoming what he is today. “When I entered the kitchen for the first time in 1985, I fell in love with it,” he says. Bhatia recalls being 17 when he entered the industry. Both his restaurants, Rasoi as he christened them, in London and Switzerland, received Michelin stars in less than two years of operation. Meet Vineet Bhatia who not only dons the hat of a chef but is also a restaurateur and an author. Though he couldn’t make it to the Air Force School and ended up in a hotel school, his dream of reaching the skies got fulfilled when he became the first Indian chef to be awarded a Michelin star. So much so that he decided to enrol at the Air Force School.īut destiny had charted another course for this youngster who recollects getting inspired by the first Indian, Sq Ld Rakesh Sharma, in space. “To be honest, I wanted to have a closer look at the helicopters parked there,” recalls the young boy whose desire to be always near the airplanes strengthened with each passing year. He loved the sound of the machines – the Cessnas and the Pipers! One afternoon while returning from school, the boy stopped by the hangar with the excuse of drinking cold water. A teenager, on way to school and back from his home near the Bombay (now Mumbai) aerodrome, silently admired the aircraft that flew over his head.
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