Zee Cafe’s second original and one of the most exclusive cooking reality program in India, Chef Vs Fridge Season 3 has been received well by the audience. The fame game is at an all-time high in the nation as social media has deepened its roots. While everyone is vying for their 15 seconds of fame, Zee Cafe offers the contestants the opportunity of a lifetime. With Chef Vs Fridge Season 3, Zee Cafe thrives on Indians’ passion for food and provides an opportunity for the country’s talented chefs to rise to fame. The new season welcomes two culinary talents Chef Ajay Chopra and Chef Shipra Khanna, who enthralled the audience with their captivating performances in the previous seasons as hosts and judges, while also producing some mouth-watering dishes Was.
We spoke to the master chefs themselves, Shipra Khanna and Ajay Chopra, as the show checked off every foodie’s wish list. Chef Shipra Khanna is a unique success story who hails from India and is a celebrity chef, restaurant owner, author and television personality. Ajay Chopra is an Indian celebrity chef who rose to fame after serving as a judge on MasterChef India Season 1 and 2.
Excerpts from the interview:
I. How excited are you to judge Chef Vs Fridge season three? What are you hoping to find this season?
Shipra Khanna: I am very excited about the third season of Chef Vs Fridge on Zee Cafe as it is very different from the first two seasons. Not just in terms of look, feel and concept, but the chefs competing are really full of potential, they are talented and competitive. They’re really entertaining, and the audience is going to love them. The competition has interesting twists and turns and the dishes turn out great. We want to explore taste, innovation, new techniques and new flavors in this year’s competition.
Ajay Chopra: Season three has turned out to be a full-fledged thriller. From the very first episode that introduced us, we saw chefs battle it out with some great skills on the charts, trying to prove they are exceptional chefs, then there were some surprises as we progressed. So, I think there’s a lot of catching up and keeping up, this show, the format has changed. And every Sunday there is such an adventure of cooking here that no one will see. And India this time around will witness a showcase of the finest culinary talents on the show.
Second. How did each of your journeys begin? What good and bad reviews have you come across throughout your journey?
Shipra Khanna: After winning a reality show and there my journey as a professional chef started.
Ajay Chopra: I started my journey very humbly as a prep cook at TGI Fridays, in 1998 my salary was Rs 2000. Then finally a cook, and then a cook, and then an executive chef. So, the roots are right off the base. And every journey has good and bad days. So have I had my good and bad days, and there have also been people who have taunted me, been very hard and tough on me. But at the same time, I am also thankful to those people that they brought that connection to the fore at the right time. Although at that time it was difficult for me to accept it. But now when I look back, I have two words to say to all those people who were hard on me. Thank you. So, I take it in that sense. Also, reaction is the only thing that shapes us. At that time it is very difficult to take feedback. But I’ve learned it over a period, feedback is not the best response to feedback.
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Third. Being excellent cooks, you guys have certainly consumed a variety of foods from around the world. Which do you think is best? And which language do you think will be hardest to get a taste of in Indian cuisine?
Shipra Khanna: My favorite food is Peruvian and my favorite dish in this cuisine is Ceviche. I am not sure when these authentic flavors will reach India and how they will be received by the Indian tongue. I see that the Japanese are doing very well in India, but Peru is a mix of Japanese and Latin-American flavours. Hence, these are different, and authentically delicious.
IV. What are your favorite dishes by each other? What element do you love most about that dish?
Shipra Khanna: Chef Ajay is an amazing chef and I have always loved his cuisine. They are amazing with Indian dishes and my personal favorite is Malai Kofta. They are always creamy and soft, just like a perfect malai kofta recipe should be.
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V: How do you alter the recipes to accommodate dietary restrictions? How do you incorporate health considerations into the creation of new recipes?
Shipra Khanna: We can always replace the banned ingredients with healthier alternatives. For example in case of diabetic people, I replace rice with bajra because rice has high GI and bajra is really good for diabetic people, in this way we can eat it according to dietary restrictions of people Modify the recipe accordingly. Major problems can be hormonal imbalance, diabetes, cholesterol, blood pressure etc. In terms of cholesterol, we reduce fat, we use healthy oil but in general, I believe in the healthy cook so my recipes are already healthy and for healthy people. There is no disease, they can eat it and lead a healthy life. And for those who have some dietary restrictions, we make sure that we go through each recipe in detail and use only those products that are allowed for them. Be it the oil, the greens or the meat, the dish is prepared in a way that meets the needs of the person eating it.
Ajay Chopra: As a chef, you are also playing the role of a doctor for many. Because you have people coming over all the time, food is something that is an integral part of our daily lives, and people can stop or restrain themselves. That’s why they should be eaten in a special way. So as a chef, you must revise your menu. Sometimes you have to modify your cooking and your thought process as well. Once you do that, you are obviously bringing a smile to their faces. But overall, as a menu, I think the whole world is moving towards health as an idea. It’s no longer the case that we’re seeing too heavy, gross, and Friday menus, the world is changing, and more health options are being added every day.
Sixth. What aspect of your work do you both enjoy best, and what advice would you give to budding chefs?
Shipra Khanna: I love every aspect of my job because I travel, I’m a writer, I’ve published eight books and my ninth is on the way and it makes me travel, it makes me cook, it makes me cook , drives my thoughts, my creativity. I just like being who I am and doing my job. My advice to new chefs is be flexible, be passionate, be focused, work hard and you will succeed. This is the only recipe for success.
Ajay Chopra: Eat! I’m always around great food, and that’s the aspect I enjoy the most. The three words that define a successful professional chef are ASK, which stands for Attitude, Skill, and Knowledge. I always try to impart this in new hospitality students and professionals. Because they don’t take on every challenge, many chefs lack a positive mindset. For me, always having a positive attitude is being prepared. Nothing More, Nothing Less No need to continue. This is the beginning of his downfall. Therefore, I believe that scale is something that we should update as often and as much as possible. Also, knowledge is a quality that sets us apart because without daily reading and updating, we will not be prepared to deal with the challenges that come our way.
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