Chef Joshep Rozario
Life after Masterchef : Over the years, Joseph has grown as a chef and as a person too. He had joined a 5-star property, the Renaissance Conventional Centre and Hotel in Mumbai - a JW Marriott property where his skills were always appreciated by senior chefs. Grabbing a state of the art experience and polishing his culinary skills, Joseph served as an Executive Chef at Hotel Sinclairs, Siliguri, a 3-star property, making him the youngest Executive Chef in North Bengal. He then found solace in teaching young ones of the art of cooking at Modi Public School, a joint-venture of culinary arts for kids. Joseph’s food as always has found it’s deserved recognition. He became a member of partnership venture with Inspiria Knowledge Campus, regarding a Culinary Certification Course for adults. Joseph realised his responsibilities towards the society and hence not only did he teach the priviledged but also got himself associated with an NGO in Damdim where he teaches culinary arts to under-priviledged children. He endorses a tea-brand by the name Riddhi Siddhi Green Tea. He has also been appointed by various brands to appear in their television commercials.
Readmore>>
Untough North Bengal Cook Book
“Our ability to reach unity in diversity will be the beauty and the test of our civilization.” - Mahatma Gandhi India is an international symbol of unity in diversity. The proof of that is a population of 1.27 billion that co-exists as a ‘bharat ganarajya,’ or a democratic republic. India is a nation born of an amalgamation of so many different cultures and societies fused together under one roof of a Nation. Over the years we have developed ourselves on the concepts of tolerance and co-existence. Of all the aspects that are present, food is one that is undoubtedly an important one. Indian Cuisine has a vast history of more than 4000 years and can easily be differentiated from a mixed-bag because of it’s indigenous and traditional spices that adds a spark to the dishes. Be it a dish from the Southern or the Northern, the Western or the Eastern parts of India - each cuisine has it’s own distinctive uniqueness. My father, Horo Rozario, a chef, had a wish, a dream. He wanted to have a restaurant for the family by the name - ‘Grape Court of Rozarios’. Serving in the Indian Army for 8 years, it was time for me to serve my family, time for me to strive towards the gratification of that unfulfilled dream.
Readmore>>
