After creating pop-up restaurants around the world and working with the best hotels in the industry, chef Nishant Choubey plans to innovate Indian cuisin
Shashi Sunny
He’s been there, done that — done cuisines, which have made him popular world over, worked at best of the hotels and restaurants, was selected as one of the few to attend Master Chef classes at the World Gourmet Summit in Singapore and became one of the six chefs from all over world to train at the John Folse Culinary Institute of America in Louisiana. Chef Nishant Choubey has done it all. However, he believes, there is a lot to accomplish yet. An executive chef at Roseate, he has worked at Taj, Oberoi, Jumeriah, Olive, Lapp and Cibo, “I want to innovate with food, create flavours and experiment with cuisines.”Nishant first tasted international success when he co-hosted a famous cookery show, The Great Chefs of India in 2013. Here’s what he has to say about his sugar and spice journey over the years.
http://www.tribuneindia.com/news/trends/chef-of-the-new-world/299622.html
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