<p>Chef John Wood is not a new the culinary world doesn’t recognise. The internationally renowned Michelin starred executive chef has worked across the globe and make an impact in the various kitchens he has worked at.</p>.<p>He’s in the city today and tomorrow as a judge for the 5th International Young Chef Olympiad 2019 which will be held at International Institute of Hotel Management, Indiranagar.</p>.<p>In a tete-a-tete with <strong><span class="bold">Anila Kurian</span></strong>, he sheds light on his work and the future of the culinary world.</p>.<p class="Question"><strong>What is the most satisfying part of what you do?</strong></p>.<p>I enjoy working with great people like chefs, managers and restaurateurs. I like creating something from scratch and that is always a fascinating thing to do. I find building hotels and restaurants exhilarating.</p>.<p class="Question"><strong>What’s your advice for the Young Chef Olympiad contestants?</strong></p>.<p>I hope that they’ve practised their dishes that can do that even blindfolded. Though it’s quite a tough competition, try to enjoy, make the most out of the people you meet and try to learn something new.</p>.<p class="Question"><strong>According to you, what are some of the global food trends you see happening now?</strong></p>.<p>I think the biggest thing for me is that a lot of countries like the UK, the US and the Middle East are embracing the different types of cuisines like the Indian, Sri Lankan and Thai and keeping it authentic. Ten years ago, many thought Indian food is just curry. Now you realise that it is far more complex and includes different regions, spices and flavours.</p>.<p class="Question"><strong>Tell us a little bit about your initiative ‘Kitchen CUT’. </strong></p>.<p>I developed Kitchen CUT to help people make the whole process easier because chefs and managers are creative individuals. We don’t want to spend days on spreadsheets and excel documents but we have to work towards margins, costing and other administrative burdens. Kitchen Cut makes that process easier. With the app, they can do it quickly and get back to that day job to create great food for customers.</p>.<p class="Question"><strong>Who has been the biggest influence on you?</strong></p>.<p>I met Keith Floyd (one of the original TV chefs in the UK) at the beginning of my career. I was 15 years old then. He told me to learn not just about the country but about their cuisine, to travel and learn, and become experienced in those different types of cuisines. He also told me to learn about pastry, something many chefs forget to do.</p>.<p class="Question"><strong>Is there a new cuisine or a new place that you would want to visit this year?</strong></p>.<p>I am on the lookout for more really good vegetarian restaurants. I think the demand for it is growing and it is a skill to be able to cook good vegetarian food. I also want to explore Peruvian cuisines and other South East Asian cuisines that are lesser known.</p>.<p class="Question"><strong>What’s your opinion about food trucks and street food?</strong></p>.<p>Street food is very popular at the moment. I think it is brilliant. I eat at a lot of restaurants, but being able to cook a great meal that tastes as good as some of these food truck for a couple of dollars is brilliant. The concept is only going to grow with people watching what they spend. I think food trucks are the future.</p>
<p>Chef John Wood is not a new the culinary world doesn’t recognise. The internationally renowned Michelin starred executive chef has worked across the globe and make an impact in the various kitchens he has worked at.</p>.<p>He’s in the city today and tomorrow as a judge for the 5th International Young Chef Olympiad 2019 which will be held at International Institute of Hotel Management, Indiranagar.</p>.<p>In a tete-a-tete with <strong><span class="bold">Anila Kurian</span></strong>, he sheds light on his work and the future of the culinary world.</p>.<p class="Question"><strong>What is the most satisfying part of what you do?</strong></p>.<p>I enjoy working with great people like chefs, managers and restaurateurs. I like creating something from scratch and that is always a fascinating thing to do. I find building hotels and restaurants exhilarating.</p>.<p class="Question"><strong>What’s your advice for the Young Chef Olympiad contestants?</strong></p>.<p>I hope that they’ve practised their dishes that can do that even blindfolded. Though it’s quite a tough competition, try to enjoy, make the most out of the people you meet and try to learn something new.</p>.<p class="Question"><strong>According to you, what are some of the global food trends you see happening now?</strong></p>.<p>I think the biggest thing for me is that a lot of countries like the UK, the US and the Middle East are embracing the different types of cuisines like the Indian, Sri Lankan and Thai and keeping it authentic. Ten years ago, many thought Indian food is just curry. Now you realise that it is far more complex and includes different regions, spices and flavours.</p>.<p class="Question"><strong>Tell us a little bit about your initiative ‘Kitchen CUT’. </strong></p>.<p>I developed Kitchen CUT to help people make the whole process easier because chefs and managers are creative individuals. We don’t want to spend days on spreadsheets and excel documents but we have to work towards margins, costing and other administrative burdens. Kitchen Cut makes that process easier. With the app, they can do it quickly and get back to that day job to create great food for customers.</p>.<p class="Question"><strong>Who has been the biggest influence on you?</strong></p>.<p>I met Keith Floyd (one of the original TV chefs in the UK) at the beginning of my career. I was 15 years old then. He told me to learn not just about the country but about their cuisine, to travel and learn, and become experienced in those different types of cuisines. He also told me to learn about pastry, something many chefs forget to do.</p>.<p class="Question"><strong>Is there a new cuisine or a new place that you would want to visit this year?</strong></p>.<p>I am on the lookout for more really good vegetarian restaurants. I think the demand for it is growing and it is a skill to be able to cook good vegetarian food. I also want to explore Peruvian cuisines and other South East Asian cuisines that are lesser known.</p>.<p class="Question"><strong>What’s your opinion about food trucks and street food?</strong></p>.<p>Street food is very popular at the moment. I think it is brilliant. I eat at a lot of restaurants, but being able to cook a great meal that tastes as good as some of these food truck for a couple of dollars is brilliant. The concept is only going to grow with people watching what they spend. I think food trucks are the future.</p>