Dr. Chef Parvinder Singh Bali
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I’m a native of Baramulla in Kashmir who dreamed of being a neurosurgeon but pursued Mechanical Engineering. Unable to keep up with my studies & medical exams, I took some time to work at a hotel. A passion grew so strongly in me that I ventured to be the ‘Rat in Ratatouille’. I joined the Oberoi Center of Learning and Development (OCLD) to build my career in the kitchens. My first posting was in the Oberoi New Delhi pastry kitchen, where I worked under numerous expat chefs to gain knowledge and skills, leading me to win a gold medal at the Oberoi Culinary Olympics in 1996. I became the youngest pastry chef of Oberoi Hotels and Resorts and was sent to Australia to train with the best chefs.
During my training days, I had to prepare a pure chocolate cake, and since I had never made one, I completely messed up. I was yelled at, and from that day, I decided to make the best cakes. I trained for 16 hours a day until I got my cake right. This birthed my interest in pastries.
Over the past 30 years in the industry, I have visited many countries to do Indian Food promotions & festivals, working with world-renowned MOF pastry chefs like Stephane Treand, Stephane Glacier, Jean Francoise Arnaud, and Sebastian Chevalier.
I have authored five books, which are textbooks for catering colleges in India, Kenya, Nepal, and Malaysia. Today, I am currently working with OCLD in Delhi, India, as Corporate Chef L&D & have completed my Pro Certification Level 2 from the Culinary Institute of America.
One thing I wish to change in this industry is the working hours and the pay, especially at the staff level.
What is your favorite street food?
Raj Kachori- it’s an Indian Street food where a ball of crisp pastry is filled with yoghurt, tamarind and mint chutney
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Jamavaar at the Leela hotel
What is your guilty pleasure?
An ice cream sundae with choco chips, nuts, crushed waffle chips
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Millets
What is your favorite kitchen tool?
Small offset spatula
What is your worst kitchen nightmare?
Getting locked up in freezer and not being able to come out
