Paul Subhasish, Le Cordon Bleu Paris alumni, earned his Diploma in Culinary Management in 2019. While his ambition was to open his own restaurant in India, the Covid-19 health crisis forced him to change his plans. With all the managerial and entrepreneurial knowledge, he then created a concept of "cloud kitchen", a professional kitchen only intended for the delivery of meals. He shares with us his experience at the institute and tells us about his projects.
Can you introduce yourself?
My name is Subhasish Paul. I’m from Kolkata, West Bengal, India. I currently run my own food business under two brands, Petuk Bangali and Eurasia Kitchen.
Why did you choose the Diploma in Culinary Management?
After completing the Diploma in Cuisine, I decided to do the Diploma in Culinary Management as I always wanted to open my own restaurant in Kolkata. The programme offered all that one needs to know about managerial skills for opening a business. It was a perfect balance between the art of cooking and the business aspects of a restaurant.
What was your goal when you decided to study this programme?
My family has been running a catering business in Kolkata for 40 years. I have been associated with it since childhood. I knew that in order to ” ace” in the Food & Beverage industry I needed to have extensive knowledge of ingredients, cooking, management and the work environment. This programme helped me in acquiring this knowledge while also exposing me to a plethora of other things which I wouldn’t have had the opportunity to experience elsewhere. For example, volunteering for culinary workshops and events such as Omnivore and SIRHA 2019 gave me immense exposure to world cuisines and I was able to soak it all up like a sponge.
How the Chef Instructors accompanied you?
All my success so far has been achieved by following the guidance I received from the Chef Instructors at Le Cordon Bleu Paris. They taught me everything and I owe my knowledge to them, from the basics to the superior techniques. They were a source of inspiration. Interacting with them has been an enriching experience and even though they were strict and came hard on me when I did something wrong, I knew that it was in my best interest, in order to build me into a culinary entrepreneur.
What are your plans for the future?
I returned to India in December 2019 and within a few months the pandemic started postponing my plans of opening a restaurant in the city. As the industry plummeted due to the pandemic I had to improvise and opened instead in August 2020 a cloud kitchen. The business is divided into two brands, Petuk Bangali and Eurasia Kitchen. Petuk Bangali serves authentic Bengali food while Eurasia Kitchen serves a mixed bag of European and Asian fusion food with a French twist. My aim is to open two more kitchens in the heart of the city and then establish the brands in other cities. I am also considering opening a weekend only restaurant soon.
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