Anmol Mathur, from India, is head chef at Food to Go. He has 14 years of culinary experience, eight of which are in the UAE.
Can you give us a glimpse of your career journey so far?
I have worked with almost 10 international brands. I started with a unique concept called ‘wellness cuisine’, where we cure people through food and yoga. I have won a gold medal in the Salon Culinaire competition with the Emirates Culinary Guild in Dubai, and also in one organised by Jumeriah Group.
What’s your favourite dish to eat and why?
I enjoy eating anything cooked by my mum, it takes me back to my childhood!
What are you cooking up today? Please tell us more about the dish.
Today, I’m making Grilled Chicken with Kale and Pumpkin Risotto. The dish is a classic, well-balanced meal and full of flavour. I’m using MAGGI Chicken Stock Powder to emphasis the chicken flavour, particularly in the risotto.
As a chef, what are the top ingredients and products you’re using these days?
MAGGI Chicken Stock Powder is key in my kitchen as well as the CHEF® DEMI GLACE Powder.
What are some of the most recent, important food trends you can tell us about?
Keeping the pandemic in mind, the food delivery concept is now becoming the market trend.
Companies such as Food to Go (based on a cloud kitchen concept) are major trendsetters.
What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand
Customisation, while maintaining flow of operations, delivery time and flexibility will be more than helpful to meet demand and supply in the market.
