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'Young chefs today won't get out of bed without a book deal!'

Peeush Chawla, Executive Chef, Danat Jebel Dhanna Resort, Abu Dhabi, has some strong opinions

Your favourite memory of food.
One of my most precious childhood memories is of sitting in my grandmother's kitchen and watching her cook for our family. I can still smell each of the special dishes she used to cook for us. Every Friday, after school, my elder sister and I would go to her house. We used to spend the whole weekend with her, and we'd sit on the kitchen slab while she fed us with her hands. Her potato-stuffed kulcha, served with a glass of buttermilk and homemade peanut butter, was the best - and, to date, if I eat that dish, it instantly transports me back to my grandmother's kitchen. 
What's the most challenging part of your job?
The need for skilled chefs and line cooks in the industry is growing rapidly - and with restaurant and hotel openings on the rise, there is a shortage of skilled employees. Young chefs today are so used to seeing celebrity chefs on TV that they won't get out of bed without a book deal. They all want to look like Michelin-star chefs and plate dishes, but their food flavours and cooking techniques are not up to the mark. There's a huge shortage of people who can both cook and run the kitchen at the same time.   
Do you have a personal mantra or motto that drives the way you cook food?
I am a hands-on chef. I have studied and worked in different countries, which helped me adapt to food cultures and personalities of different nationalities. In today's world, we have to be very flexible when dealing with guests. My cooking is very simple; I do it with passion and love.
If you could cook for a high-profile personality, who would it be and what would you serve them?
I want to cook for someone who is changing the world and focusing on social issues. My choice would be Indian Prime Minister and youth icon, Narendra Modi. I've heard he only takes six hours of rest. I would like to serve him a healthy breakfast that keeps him active and running all day.
How often do you eat out? What's your favourite place around town? 
Once a week, I go out with family and friends. My wife is a vegetarian, so restaurant options open to us are quite limited - but I love to dine at Zuma, Nolu's Café, Hakkasan, Chamas and KOI. 
After cooking all day, do you cook at home too?       
To be honest, very rarely. Only when my wife is upset!
You're asked to invent an unusual dish - what would it be?
Being an Indian, Indian food is in my blood, but I also love Japanese food. I would like to create a fusion between the two cuisines. Say, wasabi-marinated chicken tikka served with spicy mint ponzu and seaweed medley.
Who do you admire most in the culinary world, and why?
Chef Oscar Gonzalez, who is currently the executive chef at Fairmont, San Francisco. We worked together in India and I've learnt a lot of the basics of cooking and the science behind matching food flavours from him. He has been a mentor and friend to me. 
Favourite comfort food?
Khichdi - it's the queen of Indian foods for me. 
One ingredient/ dish you can't stand.
Bitter gourd. To me, it's an old-fashioned vegetable and requires too much work to clean and cook. 
If you could choose a last meal, what would it be?
Food cooked by my mother, like a meal of rajma-chawal (kidney beans with basmati rice). 
Your favourite culinary destination?   
Seoul, South Korea. I love walking through the city and seeing all the street carts and food tents serving different delicacies. 
- Staff reporter