COOK UP BOOK A4 23-04-2014_rhi_OPTION2

Cook up
some memories
in your kitchen!
GOURMET COOKING CLASSES
April, 2014 - March, 2015
The Leela Ambience Gurgaon, Ambience Island, National Highway-8, Gurgaon 122002, India
For reservations call: +91 124 4771234 fax: +91 124 4771235 website: www.theleela.com
Dear guest,
We love to cook gourmet food in our
kitchens, sometimes we do it to
impress our loved ones or to simply
spend some quality time by ourselves.
Cooking is a great way to unwind. And
that's why it is helpful to have a few
quick tips about the art of fine
cooking. Like learning any other skill,
great cooking takes great teachers.
Our chefs at The Leela Ambience
Gurgaon will take their time off, twice
a month, to teach, interact and bond
with you over cooking sessions. We
welcome you to join us for these
classes and discover the secrets
behind our chef's favourite dishes.
From Italian gourmet classes by
Master Chef Christian Cabrera Rubio
and the exquisite homemade curries by
Chef Kunal Kapur to the finest
Mediterranean appetizers by Executive
Chef Ramon Salto, you will always get
to learn something new. Be an expert
in modern Indian cuisines with Master
Chef Angshuman Adhikari and master
the secrets of South Asian delicacies
from Chef Rajesh Mishra.
What's more, the cooking classes also
come with a surprise - A Lucky Draw.
So if you participate in any of these
events, you could win a return ticket
for two to Paris.
So, learn from the best, enjoy new
recipes and keep your famiy and loved
ones happy!
We are delighted to introduce our partner – Fisher & Paykel
for our cookery classes at The Leela Ambience Gurgaon.
Fisher & Paykel have been designing equipments and
products for the kitchen since 1934 and have grown into a
global company operating in 50 countries and having
manufacturing units in USA, Mexico, Italy, Thailand and
New Zealand.
Fisher & Paykel Appliances Ltd. has ventured into other
subsidiary companies. Production Machinery Limited
builds production equipment that will boost the motor
design capability and motor production capability to meet
increasing demand from the wider Group and other third
party customers. Dynamic Cooking System Inc. is a
company in the United States of America specialising in
outdoor and indoor cooking projects, some of which are
now available in Australia and New Zealand. Fisher and
Paykel, Italy is a company that focuses on European
cooking products. Fisher and Paykel Finance works for the
financial market in New Zealand, catering to both investors
and borrowers.
Best Regards,
Michel Koopman
General Manager
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Meet the Chefs
Chef Ramon Salto Alvarez
Executive Chef Ramon Salto Alvarez is the man behind the name and success of Qatar's two most loved
restaurants: Spice Market and Market of W Hotel, Doha.
Born in Spain, his culinary trysts have taken him through France, Spain, USA, UK, Kuwait and the State of Qatar. In
his prolific career of close to two decades he has worked at several Michelin star restaurants and other iconic
hotels. Along the way he has served as Guest Judge and Guest Chef for many prestigious international panels
and ceremonies.
Chef Christian Cabrera Rubio
Christian Cabrera Rubio has found his way into the exclusive kitchens of Italian delicatessens for years now. His
experience as a chef has been nothing short of extraordinaire, gaining new experiences and meeting other world
renowned chefs. His exhaustive resume boasts of some of the finest and exclusive restaurants like the colossal
Florida Casa Tua (2 Michelin stars), the enchanting Quatro, Ago (owned by Robert de Niro), and the ever delectable
Café Milano and BICE in Miami, where he has dished out a couple of innovative food promotions with élan.
Multilingual and multi-skilled Chef Ramon has had the taste of successfully operating new 5 star restaurants as the
Opening Executive Chef at Hotel Missoni, Kuwait.
Chef Rubio graduated from the esteemed INACAP Hotelier Institute Education Park O'Higgins. He has also received
a diploma as technician in restaurants and international food from the same institute. Christian had been running
the finest kitchens in Santiago, Chile for a while, creating innovative and vibrant contemporary dishes influenced
by the classic Italian brasserie menu, but fitted for a modern space and atmosphere.
Known for his people-oriented personality and driven leadership, Executive Chef Ramon is a true master of Tapas
and World Cuisine.
Before joining the Leela Ambience Gurgaon Hotel & Residences, Cabrera Rubio has served as the Head Chef at
Le Due torri, and as the Executive Chef at the Urriola restaurant.
Vamas Ramon!!
Chef’s Favourite Dishes:
Chicken Croquettes, Spanish Omelette, Brava Potatoes and Custard Créme Tarts
Chef’s Favourite Dishes:
Home made Long Pasta, Wild Mushroom Risotto with Parmesan, Tiramisu and Panacotta
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Meet the Chefs
Chef Kunal Kapur
Culinary maestro Chef Kunal Kapoor has taken a way forward in managing specialty restaurants with his passion and
flair for cooking. Chef Kunal (Executive Sous Chef, Leela Ambience, Gurgaon) is recognised amongst the Best Chefs in
India by National Weekly Magazine - India Today. An alumnus of the Institute of Hotel Management, Chandigarh,
Kunal began his career at the Taj Group of Hotels. Having spanned his culinary repertoire in Indian cuisine across
banquet operations, theme dinners, outdoor catering, creative menus, buffet set-up, Chef Kunal's illustrious career
spans over a decade.
Recently he was adjudged as the “Gourmet Guru” by the Food & Nightlife Magazine. He has been honoured as one of
the Top 20 chefs of India and has also been a judge cum host alongside Bollywood actor Akshay Kumar, on India's first
reality food show, Masterchef India.
He is also the proud chef of “DIYA” the specialty Indian restaurant, which has won the best Indian restaurant twice in a
row in Gurgaon and rated amongst the top 5 Indian restaurants in Delhi and Delhi NCR. Chef Kunal also looks after the
specialty menu for SPECTRA and Banquet operations. He has an in-depth understanding of North-West Frontier,
Punjabi, Awadhi, Dakshin, Italian, European and Goan cuisines and super specialisation in Indian Curries and Kebabs.
Chef’s Favourite Dishes:
Mini Calzones, Baked Yogurt, Mini Samosas and Creamy Pumpkin Pudding Soup with Mascarpone
Chef Angshuman Adhikari
Chef Angshuman Adhikari is credited with effortlessly bringing the old world Indian cuisine and the contemporary
to the forefront of the connoisseur's palate. Chef Angshuman continues to ignite passion within the restaurant
scene and push the boundaries of the finest Indian cuisine for the global traveller and also to cater to the tastebuds of the Indian gourmet lover. He has a knack of paying close attention to the way the food is presented on the
table and also in capturing the experiential moments of dishing out a masterpiece.
After graduating from IHM Hyderabad, Angshuman underwent culinary training at Hyatt Regency and the Park
Hotel in Delhi. He has had the privilege to work with the finest people in the business, including Atul Kochhar and
Master Chef Arif Ahmed. Working under their able guidance, Angshuman has created a niche of his own in creating
a mélange of authentic and progressive Indian cuisines. This passionate work ethic has carried him through to all
of the stellar restaurants, namely - Simply India in Mauritius as Chef de Cuisine, Ramada Chelsea hotel, Al Barsha,
Dubai's Spice by Qureshi's as Sous Chef and New Delhi's Zest as Chef de Partie. His other notable work includes a
stint at the Zafran restaurant in UAE as the Sous Chef.
As the Indian Master Chef at Diya, Chef Angshuman Adhikari is today an esteemed member of the illustrious legacy
of Master Chefs of Indian Cuisine.
Chef’s Favourite Dishes:
Gosht Guddu Korma, Sea Food Malai Curry, Gaulauti Kebab and Prawn Tandoori
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Meet the Chefs
Chef Lokesh Swami
Chef Lokesh Swami, alumnus of the prestigious IHM Gwalior, has been interpreting Patisserie and Desserts in a
modern and refined way. Having spent years, intricately preparing desserts as the Chef de Patisserie, Lokesh has
captured a delicious and exciting range of flavours, textures and aromas. He started his professional career with
the Oberoi,New Delhi where he displayed his craft in pastry work technique, chocolate and sugar work for creating
an array of desserts and sculptures, moulded chocolates, pralines and sculptures.
Lokesh's stint with Carnival Cruise Lines at Miami, Florida gave his culinary expertise a major breakthrough, with
extensive planning on the menu for 24x7 grill and pizza stations serving more than 200 guests everyday.
Thereafter, he was associated with Ramada Plaza Hotel, Milwaukee in 2009, working as the Kitchen Manager.
There was a complete 360 degree approach to the work at this place which included conducting regular physical
inventories of food supplies, assess projected needs, order all food/ supplies for caterings, scheduling and
coordinating the work of other chefs and employees. At the same time, Lokesh Swami dished out some delectable
food items at Hilton Downtown, where he was the Acting Pastry Chef. He introduced new dessert selections for
Chop House menu, crafting enchanting chocolate displays and special delights.
Chef Rajesh Mishra
Born in West Bengal, Chef Rajesh Mishra started his career as a Culinary Trainee and has today become a
celebrated face in the hospitality industry. He started his career at the Taj Savoy, Ooty as a Culinary Trainee. His
other stints include – the Dubai Marina Hotel Beach Resort & Spa, the Qamardeen Hotel as Chef de Partie and the
Al Manzil Hotel, Dubai. He has also worked at the W Hotel, Doha as a Sous Chef.
Throughout his career, Rajesh has received numerous awards, one of them being the Emirates Junior Chef in 2005.
His expertise lies in Asian, Contemporary, European, Indian, Mexican, Arabic as well as in the field of desserts and
patisserie. He started his career at the Taj Savoy, Ooty as a Culinary Trainee, then joined as Demi Chef de Partie at
The Monarch, Dubai and later joined Dubai Marina Hotel Beach Resort & Spa. Chef Rajesh was recruited at
Qamardeen Hotel as Chef de Partie and later as Junior Sous Chef at Al Manzil Hotel, Dubai. He went on to work at
W Hotel, Doha as a Sous Chef.
Chef Rajesh Mishra, who is adept in the art of preparing new dishes with a creative and resourceful attitude, is
currently associated with The Leela Ambience, Gurgaon as Chef de Cuisine.
Currently, Lokesh is associated with The Leela Ambience, Gurgaon as a Pastry Master Chef. He has been here since
2011 and has been serving refined classical favourites to the aficionados.
Chef’s Favourite Dishes:
Easter Cookies, Summer Berry Pudding, Fruit Truffle and Chocolate Molten Cake
Chef’s Favourite Dishes:
Thai Red Curry, Laksa, Beef Rendang, Nasi Goreng and Soft Spring Rolls
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Participation fee: ` 2950 plus taxes per person |
` 2400 plus taxes for Connoisseur Club members
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Participation fee: ` 2950 plus taxes per person |
` 2400 plus taxes for Connoisseur Club members
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Participation fee: ` 2950 plus taxes per person |
` 2400 plus taxes for Connoisseur Club members
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Participation fee: ` 2950 plus taxes per person |
` 2400 plus taxes for Connoisseur Club members
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Participation fee: ` 2950 plus taxes per person |
` 2400 plus taxes for Connoisseur Club members
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EXQUISITE COOKING CLASSES