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Executive Chef Wins Entrepreneur Of The Year Award
Host restaurateur And Chef Sanjeev Sethi Is Awarded For His Passion And Love For Indian Gastronomy By The Indo Canada Chamber of Commerce (ICCC)
Founder of The Host Fine Indian Cuisine and executive chef Sanjeev Sethi won the Entrepreneur of the Year Award at the ICCC Annual Gala and Awards Night. He was one of the 11 Indo-Canadians who were honoured at the ceremony, including professor Shanthi Johnson, who is the president of the Shastri Indo-Canadian Institute, and Sarab Hans, managing director of the Hans Dairy Inc.
The ICCC is one of the largest national business organizations, with over 2,500 members who represent all aspects of the Canadian economy. Since the election of Prime Minister Narendra Modi, the engagement between Canada, the Indian Diaspora and India has improved significantly. According to Indo-Canada Outloot, the award ceremony is symbolic of Canada’s advanced bilateral trade and people-to-people ties with India.
Sanjeev Sethi is a graduate of the University of Delhi. After he immigrated to Canada, his education in cooking started all over again. He started working as a consummate chef and learned subtle nuances of Indian cooking working in his uncle’s restaurant. His passion for cooking was born while he watched his mother cook delicious dishes when he was much younger. Watching her, he learned the art of cooking, the process in which simple ingredients are turned into mouth-watering delicacies.
Through hard work, Sethi made a name in Canada’s restaurant and food industry. He has also imparted his knowledge to aspiring chefs, and his television appearances have had a lot of hits on YouTube. His restaurant is the first on the list whenever there are dignitaries in town. In October, the restaurant hosted members of the Indian Space Research Organisation (ISRO) and other celebrity A-listers, including Harrison Ford, Michael J. Fox and former Ontario Premier Dalton McGuinty, who are now regular patrons at the restaurant.
Sanjeev says, “Although Indian food has a rich and complicated history, the secret is to make it very simple. It is a secret I learned from my mother, the greatest chef I know and the inspiration for everything I do today. In her kitchen, I learned that the best food is cooked with love. And love demands no compromises or take no shortcuts.”
The restaurant business requires a formula that combines entrepreneurial genius and risk-taking with a chef’s ingenuity to become a world-class chef. Sanjeev developed a menu at The Host restaurant that he has mastered over the last three decades. His menu at the The Host applies new techniques and innovations to traditional Indian dishes. The result is the purest experience of India’s rich culinary culture.
For his latest restaurant at 256 Wellington Street, Sethi adopted a new approach to his cuisine. He says, “It’s like developing a hobby.” While he doesn’t try to make fusion cuisine, he challenges himself to blend the traditional with the modern to ensure that his cuisine is not just unique but also has the basic authenticity and honours traditions. He goes on to say, “Learning is unending. The day I’ll stop learning, I’ll hang my chef’s cap and retire.”
ALL Images & Source: Jay Sethi. The Host
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