Maneet Chauhan: Merging Indian Flavors & Global Culinary Arts
Today, I’m talking to Celebrity Chef Maneet Chauhan. You might recognize her from The Food Network where she provides culinary insight to aspiring chef on Chopped . As a successful Nashville restauranteur, she’s known and admired for her uniquely global Indian culinary style.You’ll hear about her early life and career and the key influences behind her signature modern Indian cooking. She shares stories from her childhood in India and why seasonality is so important to her cooking. She’ll also tackle some of the most common misconceptions people have about Indian cuisine and inspire you to cook outside of the box.
What you'll learn from Chef Maneet Chauhan
The smell that takes Maneet Chauhan back to her childhood 3:23Why you should visit a food festival in India 5:01How her love for cooking began 5:2Where she’s currently gathering inspiration 8:35]Advice on forming your team 9:51The wisdom of experience 11:11The simple key to her approach to Indian food 12:47How creativity became a bestseller 13:14Who Maneet Chauhan admires most in the food industry 13:54How she gathered inspiration for her book 15:13A simple recipe from her book to make at home 17:04The biggest misconception about Indian food 17:52Expressing Indian food through seasonality 19:52Why Maneet Chauhan gives her team the space to be creative 23:03The trap of things being too easy 25:25Where Southern food and Indian food meet 26:23A hybrid dish you can find on her menu 27:40Maneet Chauhan culinary projects in Nashville 28:27Why she prioritizes grown from within 30:31Wise advice for aspiring chefs 31:43What to do when you make a mistake 32:33The long term effects of Covid on the industry 33:54Why many young chefs have success backwards 34:12How to think if you want to succeed 36:57What impressed Maneet Chauhan the most on Chopped 37:29Why she loves competing on TV 39:25Where to eat in Nashville 41:25Her simple, yet specific, guilty pleasure food 42:41Cookbooks to inspire your creativity 42:57Her biggest kitchen pet peeves 43:34The best and worst things about being a chef 43:46Condiments to add to your collection 44:16Advice for young chefs 44:54
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes in Nashville
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with pastry chef Alyssa GangeriInterview with chef Matt Bolus
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
When people say ‘who are the chefs that you look up to? I say it is the street vendors because they have limited resources. Everything is fresh because they have no storage. And with limited resources, they are making such incredible flavors.
Click To Tweet
There is no elevator to success, you have to take the stairs. And it is okay to fail because what you learn from failure is so much more valuable than ...
What you'll learn from Chef Maneet Chauhan
The smell that takes Maneet Chauhan back to her childhood 3:23Why you should visit a food festival in India 5:01How her love for cooking began 5:2Where she’s currently gathering inspiration 8:35]Advice on forming your team 9:51The wisdom of experience 11:11The simple key to her approach to Indian food 12:47How creativity became a bestseller 13:14Who Maneet Chauhan admires most in the food industry 13:54How she gathered inspiration for her book 15:13A simple recipe from her book to make at home 17:04The biggest misconception about Indian food 17:52Expressing Indian food through seasonality 19:52Why Maneet Chauhan gives her team the space to be creative 23:03The trap of things being too easy 25:25Where Southern food and Indian food meet 26:23A hybrid dish you can find on her menu 27:40Maneet Chauhan culinary projects in Nashville 28:27Why she prioritizes grown from within 30:31Wise advice for aspiring chefs 31:43What to do when you make a mistake 32:33The long term effects of Covid on the industry 33:54Why many young chefs have success backwards 34:12How to think if you want to succeed 36:57What impressed Maneet Chauhan the most on Chopped 37:29Why she loves competing on TV 39:25Where to eat in Nashville 41:25Her simple, yet specific, guilty pleasure food 42:41Cookbooks to inspire your creativity 42:57Her biggest kitchen pet peeves 43:34The best and worst things about being a chef 43:46Condiments to add to your collection 44:16Advice for young chefs 44:54
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes in Nashville
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Conversation with pastry chef Alyssa GangeriInterview with chef Matt Bolus
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
When people say ‘who are the chefs that you look up to? I say it is the street vendors because they have limited resources. Everything is fresh because they have no storage. And with limited resources, they are making such incredible flavors.
Click To Tweet
There is no elevator to success, you have to take the stairs. And it is okay to fail because what you learn from failure is so much more valuable than ...
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