Member of the month July 2020: Rohit Chhetri

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Rohit Chhetri

As thanks for being a regular contributor to The Staff Canteen website via the Chef+ app, Rohit will be sent a TSC mug and an Essential Cuisine goodie bag!

1. Current place of work, position

I Currently work at Scott's, Mayfair, as chef de partie.

2. What is your cooking style and what should people expect from the food on your menu?

I enjoy cooking modern European style cuisine - a menu that offers customers diversity and flavours from around the world.

3. What is your favourite dish to cook and why?

I enjoy cooking fish-based dishes and the reason is my wife: she loves seafood. This gives me the opportunity to be versatile, preparing dishes and presenting them in a variety of ways. There are also many flavour pairings and combinations that work really well in seafood-based dishes. 

4. Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat?

Being born and raised in India, dum Biryani is a childhood favourite. It conjures up great memories of my mother cooking for me and I can eat it anytime-day or night, summer and winter. 

5. What do you like about The Staff Canteen app and website?

The Staff Canteen website and app are a really good platform for chefs to shine. And the thing I love is that The Staff Canteen introduces up and coming chefs to the culinary world, chefs like me that are hesitant to share their work usually. I would often worry about how people would receive my dishes, but posting to The Staff Canteen has really improved my confidence.

6. What are your plans for the future?

My plan for the future is to gain as much knowledge as possible. Beyond that, the target (and dream) is to open my own restaurant and possibly gain a Michelin star. 

7. The issue of ‘no-shows’ has once again been highlighted by the industry - what are your thoughts about this? Has this been an issue at your restaurant?

The subject of ‘no shows’ is a really difficult area. Firstly, it’s frustrating because of the wasted planning and prep time. Secondly, other guests could have booked those tables. I enjoy pleasing customers so it’s also really disappointing personally. 

For owners, paying staff wages and food wastage is a big issue - it can be crippling to smaller businesses.

Things happen, but it’s not difficult to call and cancel a booking. To be honest, it hasn’t been much of an issue at Scott’s, thankfully, and I hope it stays that way,

Do you want to be the next Member of the Month? Create your free profile on our website and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!