This page contains a Flash digital edition of a book.
THE INTELLIGENCE Some current projects

JW Marriott, Dhaka, Bangladesh

Hurray for Bollywood IN MY VIEW

Neel Kamal Chauhan is an associate member of FCSI based in Delhi, India. He talks to Michael Jones about his profession and his love of Bollywood movies

QWhat kind of work do you specialise in?

AComplete foodservice design for the hotel, including the display kitchens and buffets. Also getting the fl ow of services right back of house, something that takes intense thought during the design stage.

QWhat do you enjoy most about your profession?

AIt’s a creative and artistic profession but, of course, there are technicalities

involved. We create spaces where chefs work, another set of creative people, to tingle the taste buds of customers. Working on the interactive kitchen is very exciting. It’s an area where our efforts are most signifi cant – areas that belong to chefs as well as to guests.

QWhat does FCSI mean to you? Why is it important?

AFor me, FCSI completes me as foodservice consultant: an association

that further dignifi es my profession. It also fi lls me with a sense of responsibility towards my clients. I always display my FCSI pin badge during my meetings and during trade shows. It feels good when the person you are talking to says: “Oh, you are an FCSI.” The society’s continual role in enhancing my professional knowledge through its publications, newsletters, and articles by fellow members, is an important aspect of FCSI. Networking with fellow members, during shows and

For more go to

fairs is another important aspect, it brings us together as a community.

QWhat are the biggest challenges FCSI members face right now?

AI think the biggest challenge is the lack of awareness among investors or

our potential clients about FCSI. A lot of operators and chefs are still unaware and they really can’t appreciate the difference an FCSI consultant can bring to their project. The Allied members can play a vital role in promoting wider awareness among developers and operators as they have wider reach in terms of publicity and coverage.

QWhat are your goals for the rest of the year?

AIt’s diffi cult to set short-term professional goals. I’m looking

to minimise the gap between client expectations and what I deliver as a professional. When this is zero, it feels like a great achievement and gives tremendous satisfaction. I continually work towards this goal.

QWhat career achievements give you most pride?

ARepresenting FCSI for a presentation

on Future Kitchens, at the Federation of

Hilton N’Djamena, Republic of Chad, Central Africa

Hilton Garden Inn, Tabuk, Saudi Arabia

Hard Rock Hotel, Marina 101, Dubai

Sheraton Dhaka Banani, Bangladesh

Hilton Garden Inn, Al Ahsa, Saudi Arabia

Hilton Garden Inn, Al Khobar, Saudi Arabia

Dusit D2, New Delhi Airport, India

Vrindavan Chandrodaya Mandir, the world’s tallest temple in Vrindavan, India

Hotel & Restaurant Associations of India Annual Convention 2012 in Bangkok was a particularly proud moment. With our team at HPG Consulting I organised the FCSI Annual General Meeting in conjunction with AHAAR, India’s biggest hospitality trade fair in New Delhi, and I am really proud of that too. It still makes me happy that, during my days in the hospitality industry as an operations man, I was often given manager of the year awards at unit level.

QWhat interests do you have away from the offi ce?

AI like researching ancient Indian cuisines and cooking

methods, although I know that has a link to work. Following our national political affairs is also a passion. And how can I not mention Bollywood? I love watching Bollywood movies on my

holidays. 15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84