Guest Lecture By: Mr. Sandeep K C.
Date: August 19, 2011
Guest lecture by Mr. Sandeep KC on August 19, 2011, was a memorable day. He is currently working as an Executive Chef in Bu' Kéba, The Organic Village Café. Through his lecture, we came to know that his life is full of twists and turns. We knew some insights regarding hospitality world, its reality, and some problems which we have to deal with our keen sense of urgency and knowledge.
Some of the informational facts known from the lecture are follows:
- MSG contains B12 and protein. MSG creates the false sensation in our brain within 20 seconds of consumption.
- Memory is related with vitamin A. Greater the vitamin A, better the memory power.
- Usually, cream is not used in seafood.
- Crystal Champagne is expensive and does not have punt on it. Bottle is transparent.
- Bistro is like fast food pattern restaurant.
Some of the contemporary Nepalese cuisine created by Mr. Sandeep Kumar KC are:
- Gundruk ko mousee.
- Buckwheat pancake.
- Inter caste marriage (Dessert). This dessert got its unique name from a combination of different ingredients having uncommon characteristic of lactose and citrus.
- Sisnoko bread.
He is also working actively on “Chaurasi Byanjan” (84 delicacies) cuisine of Nepal of which Royal Stag Pulaoo is very distinct.
Roti and Gundruk can be synonymously termed in English as Ethnic Crispy Rice Doughnut and Fermented Sun dried Vegetable Soup respectively.
Short Biography of the Master Chef
His life is full of ups and downs. Guidance on right time means a lot and is very necessary is what he feels. He did his schooling from Darjeeling, West Bengal and his A-levels from Hong Kong at the tender age of 16. Further, he studied Hotel Management in Switzerland.
Inspirational Aspect:
Mr. Sandeep said that it took him 31 years to realize what he really wanted to become and finally he is really enjoying what he is doing. For sure, there is needful guidance required on time. Failure to such guidance makes one’s life quite wander some. So, we must be determined in what we really want to be and then we have to act accordingly. During his tenure in different sectors, he came across different difficult situations of which he handled very tactfully. There was a time for him when his quality and degree are more ahead of what the company can offer for which he depicted himself as just an SLC graduate. From this, we know that sometimes such type of unbalancing situations exist and we must handle them properly. Sometimes, we need to keep low-profile without single hesitation when our life situation demands. He got noticed one day by his boss and was promoted. He began working as a ‘Wine Sommelier.’ For everyone sooner or later, the day will come when one would be recognized for the potentiality.
The saddest phase of his life was that because of frustration at one point of time, Mr. KC got into cocaine addiction. That must be the most difficult part of his life. After that he came to Nepal, he himself searched a rehabilitation center and got admitted there. After he fully recovered from the addiction, he then decided to get know-how of the psychology behind the addiction, which led him to study drug addiction psychology. This shows that if one knows the grass root of the problem, then s/he can be pre-caution himself/herself. Finally, he realized himself that he really wanted to become the first contemporary Nepalese chef and he is now a days working creatively on it.
After realizing his real desire and ambition, he chose to be different from the crowd and started exploring and experimenting the ethnic Nepalese cuisine, which led him to the creation of different contemporary Nepalese cuisine. Kudos to him for this side. This is again the best part of him contributing country being into promoting, branding, and researching the Nepalese cuisine. This will one day make the Nepalese cuisine recognized and branded over the whole world and helps us generate the revenue also. Young, new, and energetic entrepreneur like him should be supported from all sides of the society and country as a whole. Lastly, we wish Mr. Sandeep KC all the best for his upcoming journey to be the First Contemporary Nepalese Chef.
Summed up by: Third Semester students,
Ashok Bhandari
Binaya Bhandari
Dipendra Lamsal
Umesh Dangol and Yogendra Mandal
In order to share his experiences and achievements Mr. Sandeep Khatri, the Executive Chef of “Bu-Kéva” was invited as a Guest Lecturer to IATA Hospitality Management. Throughout his lecture he not only shared his knowledge in the culinary arts but also expressed his never-say-die attitude, which was very inspirational.
Being an Executive Chef , we all assumed that this was his dream job. Hence, it was shocking to know that he was a science student who completed his schooling from India and A Level from Hong Kong. Mr. Khatri had chosen Hotel Management because his father owned nine hotels, so that left him no choice but to follow his father’s wishes. However, as his father was a strict disciplinarian, Mr. Khatri learnt to earn rather than get things easily. The working environment of his father’s restaurant encourage him to work harder, then after beginning as a reliever . As a student too he never believed in mugging up and was rather interested to dig deep and analyze things. Undoubtedly, a very talented student, his qualification led him to acquire a good job in Hong Kong. But the monotonous work and confusion led him to cocaine addiction. He wasted his hard earned money but later kicked this habit, got himself admitted to a rehabilitation centre and later even went to India to pursue a “Drug Addict Psychology” course for three months.
At present he is experimenting with unique ideas in cooking different specialties and his organic restaurant is most popular for the typical Nepali Cuisine that it serves. Few are called, Royal Stag ko Pulao, Buck Wheat Pancake and samosa salad. It took Mr. Sandeep Khatri to realize his dreams to become the Contemporary Nepali Chef.
We thank the management team of IATA for providing us the opportunity.
By:
Bhakta Maya Gurung, Rehena Sthapit and Ursha Shakya.
3rd Sem.
Mr. Sandeep Khatri is an inspiration to all the Hospitality Management students. Regardless of belonging to a well off family, whatever he is today is because of his perseverance. At present he is the Executive chef of Organic Restaurant’ and a famous ‘Wine Sommelier.’ Mr Khatri who initially came from a science background was a creative person. Hence, this trait made it easy for him to establish in the Hospitality Sector. His restaurant ‘Bu- Kéva’ serves variety of Ethno- Nepali cuisine created by himself. He not only talked about being creative and experimenting with the cooking.
Mr. Khatri did his school level in India and later went to Switzerland for further studies. Later on he started working in Hong Kong. He was initially appointed as a busboy in “Dragon Restaurant “ in Hong Kong and as he was a hardworking individual later on became the Floor Manager and then the General Manager of the same hotel. In course of time, he served many renowned guests from different parts of the world.
By: Ritu Newa, Sandhya Mulguthi and Pooja Lama |
