Chef Shailendra Kekade
What goes in 1 breast of a chicken (sliced) 20 gms red capsicum 20 gms yellow capsicum 20 gms green capsicum 1 teaspoon pink pepper corn 1 teaspoon green pepper corn 1 tablespoon lemon juice 1 teaspoon chili flakes salt to taste 2 stems fresh coriander 30 ml white wine 20 ml tequila 1 […]
What goes in 100 grams Parmesan 40 grams Grana Padano or Parmesan cheese 40 gms Semolina 2 gms Thyme Fresh 1 teaspoon Garlic 1 Large Onion 2-3 Basil Leaves 1 tablespoon Olive Oil 10 gms Coriander Leaves 100 gms Papaya 20 mls Balsamic Vinegar 10 mls Honey 10 gms Red Capsicum 10 gms Yellow […]
His recent endeavor with India’s favorite TV Channel “FOODFOOD” has him aptly taking over the signature show “STYLE CHEF“, where the master chef explains complicated techniques and exotic ingredients, simplified in the most humble manner, taking presentation of food to a whole new level. His approach toward fine cooking is achieved through the usage of simple ingredients and extraordinary combination skills to create menus and plates which are always a pleasure for the eyes, the tummy and the soul.
He has worked at some of Miami’s hottest cruise lines including The Big Red Boats, and Norwegian Cruise Lines where he held the most revered position of “Chef Le Bistro” consistently for three consecutive years. “The Mediterranean has always been of particular interest from a culinary perspective,” explains Shailendra who today is also a recognized food stylist in the food and beverage industry.
Pune born, Chef Shailendra’s love for cooking began in the beginning of his career with the Café Royale at The Oberoi Towers, Mumbai with just a simple approach of combining fresh ingredients and a light uncomplicated touch, thereby nurturing his appetite for foods’ purest flavors. He followed this early introduction with training in some of America’s finest kitchens under some of the greatest chefs including Chef Gerd Hertel, Chef Peter Haselsberger and Chef Rico Oprandi in Switzerland. It was in these kitchens that his introduction to ingredients from around the world stirred his passion for travel and his desire to look for opportunities abroad.