Chef of the Week- Burges Chinoy
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My Journey
At the tender age of 3 under the guidance of my grandmother, standing on a platform trying to peep into a pot and making scrambled eggs was the way it all began.
The craze never stopped and ultimately became a profession.
The step by step, but rapid progression from life as a Hotel management student, to being selected to partake in a Kitchen Management Program with the Oberoi group, to being a chef in charge of Bombay’s busiest restaurant and now heading the culinary operations for an international 5 star resort.
The adventure has been a difficult but very satisfying and memorable.
My journey will never stop until the day I cook my last dish, I am most certain that particular day will also be the last day of my life.
Allow me to share a short poem with you;
In this world driven by greed,
We chefs are but a special creed.
The selected few,
With the power to create a miracle stew.
The ingredients of which are known to none,
Maybe we are the only ones who might make the world LOVE and live as ONE.
Question Time
chef 21- If you did not become a chef what career do you think you would have aligned with?
Chef Burges- My desire to explore and go beyond boundaries would have either led me into project development roles or maybe into a shipping profession.
chef 21- What inspires you?
Chef Burges- Tenacity and a never say die attitude in all aspects of life. Very frankly there are two sayings I live by: “Some men see things as they are and ask WHY? I dream of things that never were and say WHY NOT?”
“Do what you do, be what you are. Shine like a Glow worm; If not like a Star”
chef 21- Who is your favorite chef?
Chef Burges- Marco Pierre White. His insistence and importance on ingredients is unequalled. His food is simple but complicated. This says a lot about him and his personality. In addition his belief of “Chefs are commis first and then Chefs” is something to follow.
chef 21- Is there a particular ingredient that you really do not like?
Chef Burges- Anything unnatural or harmful to health.
chef 21- To date what is your favourite memory from the kitchen?
Chef Burges- The busiest day of my life; when there were floods and only 7 staff could reach it to work as opposed to the scheduled 42. The occupancy was running at 100% in the 575 room hotel. The restaurants were chocker block FULL. I worked almost 72 hours nonstop but at the end it was one of those everlasting memories.
chef 21- What do you do to relax yourself?
Chef Burges- Speed is what drives me. My favourite way to relax myself is to go on a long drive or a long ride late in the night with the wind in my face listening to METALLICA.
The parting words- why don’t you leave the audience
with a sentence or two to ponder over?
Chef Burges- The world may think us, Chefs to be crude and insane, however I pity them for they will never know the recipe to take a humans basic necessity “FOOD” to a level of ecstasy equaled by none.
It is just simply MAGIC.
chef 21- Thank you for sharing your views and opinions with the readers.
You can find two of Chef Burges’s recipes in the Recipe Vault, namely;
- 1. Curry Cappuccino with Lemongrass
- 2. Lamb Biryani
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
Hello burge ji ,
i remember that deluge day aswell 26 july… good to see u speak ur heart out, i think its a great effort and big leap by chef mathew, to creat this amazing platform for all chefs and the like minded… cheers
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