Hospitality students must pick a specialisation that is a right fit: Chef Enzo Oliveri

Sicilian cuisine carries a history of more than two thousand years. Starting with Greeks and Romans, its rich culinary heritage was enriched by the contributions made by Arabs, Normans and Swabians, rendering a unique variety to its food and drinks. A torchbearer of this tradition, Sicilian chef Enzo Oliveri firmly believes in adding one’s own signature to a popular dish.

At a masterclass organised by the International Institute of Hotel Management (IIHM) Global Campus, Oliveri spoke to Edugraph about the art of cooking and the future of Indian hospitality students.

Edugraph: As a renowned chef, what do you think are some of the qualities that set a great chef apart from the rest?

Enzo Oliveri: There is no alternative to working hard and reading up everything on the craft. You need to explore the history of different dishes and keep yourself updated about the latest innovations. You can add your own touch to a dish only when you get to understand it fully.

Specialisation is very important if you want to make a name for yourself in the culinary industry. Every chef should specialise in something to excel in that sector. As a chef, you must learn the culinary art and specialise in something to make it really big.

What inspired you to be a chef?

Enzo Oliveri: I couldn’t help but fall in love with the adrenaline rush and the atmosphere in the kitchen! These formed the bedrock of my inspiration to create something out of nothing. Think about flour and water, two of the most basic ingredients. Now think of how you can get all the different types, shapes and flavours of bread from them — it’s magical!

You’re one of the board members of the International Hospitality Council. What’s the pathway for Indian hospitality students to make it big on the international stage?

Enzo Oliveri: Indian cuisine is in demand across the globe. We train people to get the dishes right. I would say Indian students are very lucky as they already know the basics. They can have a bright future with the right amount of training and work on their style.

Moreover, communication is integral to hospitality. Most Indian hospitality students can speak English, a universal language, which is a great benefit if they want to establish themselves globally.

Hospitality is ingrained in the culture of India. Like Italians, Indian chefs were born to be in this industry — we do things with passion. A chef needs to find pleasure in the job and make people feel comfortable, and that is what we possess.

Apart from passion, what are the things that students must pick up along the way?

Enzo Oliveri: Students should choose their specialisation, knowing the right fit for them. They have to learn and look at all the specialisations this field has to offer.

Of course, schools are there to provide you with the basics. But through interaction and sessions with people from the industry, students can learn more about each field. They should observe and learn how experienced people add a signature touch to food — it would inspire them to come up with their own innovative touches.