If you're a happy person around food, you can be a professional chef. It's fueled by passion. Ranveer Brar More Quotes by Ranveer Brar More Quotes From Ranveer Brar Cooking is an expression that crosses boundaries. Ranveer Brar cookingboundariesexpressioncrosses My life lesson is just to be patient and everything will fall in place. Most of what's happened in my life is not to do with me but good people and the way things happened. So I feel it's no use stressing over anything. Let things simply happen. Ranveer Brar my-lifegoodmelife I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all. Ranveer Brar myselfcookinghappybelieve I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community. Ranveer Brar i-amcommunityculturechef My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to. Ranveer Brar placesinspiredclassicrecipes I believe that 'Food is a giver.' It gives you nutrition, health, and at times can give you recognition, like it did in my case, and you got to treat it with that kind of respect. Ranveer Brar yourespecthealthfood I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook. Ranveer Brar childmefoodculture With fame comes the responsibility of what you say. If the country is watching you, there ought to be substance, something worthwhile to speak about. Ranveer Brar youspeakresponsibilitycountry If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well. Ranveer Brar wellpaintinginterestchef Restrictiveness is not synonymous with food. Ranveer Brar synonymousfood I don't believe I dislike any ingredient. Ranveer Brar ingredientanydislikebelieve Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays. Ranveer Brar placeroyalcookingfood There are few relationships that give as unconditionally as food. I have opened and shut down restaurants and slept on the streets, but I have always bounced back because my belief in the relationship has been strong. Ranveer Brar downstrongfoodrelationship The food and culture of any place go hand in hand. Ranveer Brar placegofoodculture We are reaching a stage where the source of food has become markets and supermarkets. On a sub-conscious level, we are becoming unaware of the original source, which is land. Ranveer Brar becomestagelandfood Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs. Ranveer Brar womenexperiencefoodmen The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the regular plate. So, yes, we are fed up of drinking out of shoes and eating out of hats. Ranveer Brar youinnovationshoespeople Essentially, for me, the whole point of being a chef is to have your own restaurant. Ranveer Brar yourrestaurantmechef I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs. Ranveer Brar placelearningcollegefound Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough. Ranveer Brar yourenoughfoodfun
