The current mood among Radisson-ites is one of bonhomie and cheer. After all, it’s not every year you get to celebrate a milestone anniversary.
“If I may put K B Kachru’s thoughts in Majrooh Sultanpuri’s words, ‘Main akela hi chala tha janib-e-manzil magar, log saath aatey gaye aur karwan banta gaya.’ We are celebrating this milestone every moment, every day and for the whole year with all our stakeholders while following the Group’s service philosophy ‘every moment matters’!” says an exuberant Rakesh Sethi, Corporate Executive Chef, Operations, South Asia, Radisson Hotel Group.
Chef Sethi is also responsible for devising many a culinary innovation in his tenure in Radisson till now. Explaining one of them to us, he says, “At Radisson Group, we are driven by innovation when it comes to culinary experience and have always been at the forefront of creativity for enhancing our Food & Beverage offerings. We are one of the first hotel chains that understood the importance of breakfast and devised Super Breakfast for our guests, which became a market differentiator for us. We have also localized our breakfast offerings according to different regions in India and introduced the same across our hotels in the country.
Highlights of the conversation:
Our FLOSS Philosophy: “Ensures we serve Fresh, Local, Organic, Seasonal, and Sustainable food to our guests. We are firm believers in being ‘Vocal for local’ which not only means buying local products but also being vocal about promoting the same proudly.”
Advice To Young Chefs: “Work on your basic skills and follow the 3 P’s – Practice, Patience and Perseverance clubbed with the right attitude. I always believe that it’s your attitude, not aptitude, which decides your altitude. Let your skill speak for you.”
