In a culinary first for the four-time Asia\u2019s 50 Best topper, expect the unexpected when two-Michelin-starred Gaggan is in da house: an Escoffier menu.<\/p>\n
In his own words: \u201cThe year 2000 marked a new millennium and, as a young chef graduate, I started as a kitchen management trainee at the Taj Group. There I learned the basics of the industry, but at that point I had not found Indian cooking very attractive, and thus was more interested in learning about western cooking. It became my mission to perfect my abilities in French cooking. However, life is all about uncertainty, and I left the job on a whim and went on a solo career of struggle, uncertainty, and growth. I had my midlife crisis considerably early back then and learned lessons that you couldn\u2019t buy in the most famous university, but rather ones that only come with reality checks.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
In a culinary first for the four-time Asia\u2019s 50 Best topper, expect the unexpected when two-Michelin-starred Gaggan is in da house: an Escoffier menu. In his own words: \u201cThe year 2000 marked a new millennium and, as a young chef graduate, I started as a kitchen management trainee at the Taj Group. There I learned … <\/p>\n