A review written by Chef Harkirat Uberoi for "Simply Cooking" on 18th April, 2015:
Awesome, concise yet very descriptive and covering a whole gamut of hoteliering. Especially cooking with all that you were always intrigued about when you watch cookery TV shows and an elaborate glossary to support your knowledge. It covers basics of many cuisines with recipes as also the environment and facets of various sub-kitchens and their working. There is also a basic set of formats for professionals who may need assistance to formulate and build on these.
All in all a great guide for hospitality students and also recommended for home cooks as well as for each of us to hold one in our hand so that we understand what Hotel and Restaurant people talk. The Bonus is a fantastic selection of recipes international.
Dr Vinay Rana is currently working as Principal, IHMS Kotdwar, Uttarakhand, India.
Harkirat Uberoi, a chef for the last over 27+ years, worked in India and abroad, currently working in Saudi Arabia with one of the largest Instituitional / Industrial catering company catering to nearly 1,00,000 meals per day for various nationalities, as the Kitchen Manager and Head of Training Academy for grooming our production / service / facilities / maintenance crews. Been there for just two years + and was awarded the Outstanding Achievement Managers Award in the end of the first year itself for contributions to catering and operations, training and launching / operationalising the high-end dining facility for our company HQrs as a Pilot which has since begun to be replicated for our clients. I have been instrumental in preparing projects for implementation and taking to their final conclusion with coordinating efforts of all teams for common goal. Time, Manpower and Cost saving projects have been greatly appreciated and also standard of Internal caterings for Clients, BOD and VIPs has been upped, which were always outsourced. The company has about 2000 employees operating across the kingdom from around 27 operating kitchens currently, with over 900 catering crew. Before my current job, I was senior Brand Chef for ICPL - Chef Sanjeev Kapoors venture of offering a bouquet of International restaurant brands. Prior to that I was General Manager and Executive Chef of Jewel of India, Worli ( Sun and Sand Hotel enterprise), before that I was Corporate Executive Chef and General Manager for New Products and Initiatives for Reliance Industries Hospitality Services. I was picked to join Reliance from my job as Executive Chef cum F&B Manager of a Heritage Palace Hotel from Udaipur, owned by Lalits. I served ITDC for 14 years before that as an Executive Chef as a last post before taking VRS IN '02, served at Hotel Ashok Bangalore and Hotel Ashok New Delhi, primarily ( two of the biggest properties, the latter, the largest in India, also the flagship hotel).
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