(In this issue of Unheard Voices, we will know about the life of a Karbi chef who had risen to pursue the job that his heart loves. Phankri’s story will surely inspire others to move ahead in doing what they actually love to.)
TDE: Tell us about your early life, your place of birth and parents.
Phankri: I am Phankri Bey, son of Nareswar Bey and Homsira Ronghangpi. I was born in Longki Enghi Arong, Birla, Diphu, Karbi Anglong. I have two siblings; a younger brother named Jirsong Bey and an elder brother named Ann Bey.
TDE: Tell us about your educational career.
Phankri: I was a student of North Point English School till 6th standard. Post that I moved to a boarding school named DR. Graham’s Homes, Kalimpong Darjeeling and completed my high school from the institution. I always knew only about doctors and engineering as that were the most common things that were talked or spoken about in every household. As usual, like what everyone does, I enrolled myself for an entrance examination and while preparing for the common entrance exam I also did a Diploma in information technology, a distance learning course for self-development. In 2013, I got enrolled in an engineering college as an automobile engineer.
However, very soon I realised that it was not my cup of tea. One needs to be happy and energetic after drinking a cup of tea right? My parents have always been very supportive and they are the one who taught me to never give up and do things that keeps my the inner-self happy and satisfied.
So, I applied for a central examination called National Council for Hotel Management & Catering Technology and got selected into IHM Goa. It was a three years course. During the course, I did my industrial training at JW Marriott Sahar, Mumbai and was awarded with the “Best Grooming and Star Trainee Award.”
In the final year, I had done a research project submission on Karbi Cuisine with the help of my family, friends and colleagues. During the same year I got selected for a management training programme called OCLD (The Oberoi Centre of Learning and Development) by The Oberoi group of Hotels and Resorts which is considered as one of the best management training programmes in Asia. This was one of the biggest boons in my carrier. After completing the OCLD management programme I was posted at The Oberoi New Delhi where I was heading a Two Michelin Starred mentored Restaurant, Baoshuan. We received awards for “Best Restaurants of the Year” by Travel and Leisure in the year 2019 and “Best Chinese Cuisine” editor’s choice awards in the category “Delicious Dining Award 2022” by Travel and Leisure.
TDE: How did you develop an interest in cooking?
Phankri: My family loves cooking. My grandmother Kareng Ronghangpi always cooked delicious Karbi dishes and fed me during my childhood at home and still continues to feed me while I was at home. My mother taught me the secret ways of cooking to intensify flavours, whenever my father cooked, I cherished and my uncle Hukleshwar Bey makes the best pork. I had never realised my inclination towards cooking, but with time my interest developed and I understood. Cooking had never been a passion, it developed as a passion with time.
TDE: How did you improve your skills in cooking?
PHANKRI: I have worked with many expert and very talented chefs in the Hotel. I always loved learning different cuisines. Working with different chefs and repeated cooking the same dishes more than 100 times improved my skill. It is said, “to master an art you need to do the same thing again and again” and that’s what I have believed and applied.
TDE: Do you run your own hotel/restaurant or work for someone?
Phankri: Presently I work for Aggarwal Pvt. Limited Company and heading a Pan Asian restaurant by the name Maruchi, behind Qutub Golf Course, New Delhi as an Executive Chef. The restaurant have live Teppanyaki where it’s all about chefs and guest interactions, also live pizza stone oven and pasta. The restaurant overlooks golf course.
TDE: Which are the places you have worked?
Phankri: The Oberoi Gurgaon, The Oberoi Udaivillas , The Oberoi New Delhi, and now Maruchi .
TDE: What are the scopes of being a chef?
Phankri: There is a lot of scope of being a chef. One can become Research and Development chef for big companies and industries. However, one needs to have patience as it takes years to master the skill. Chef is one of the most sought after professional in today’s world. Also, chef is considered to be a doctor in food industry. Many companies develop ovens, packed frozen products that we see in the market are all created with the help of chefs. The list goes on. Maybe I should give a guest lecture in future…haha..
Jokes apart. Yes, there are myriad choices of being a chef. One must keep oneself aware or discuss with people about various opportunities.
TDE: Can the food business do good in Karbi Anglong? How?
Phankri: Yes indeed! However, there are lots of scopes for improvement for the food business to grow.
Our food is very healthy. Many of our are people are well travelled and experimenting with lots of food. Lots of youngsters are now taking pride in opening their own shops and cafes and fast food corners. The major one that worries me is that many shops shut down after opening within 2 to 6 months. In business we need to have vision, mission, concepts, patience and do market study before you put your shoes into food business. I am sure the ones who have understood the business is doing very well today.
TDE: What dishes do you enjoy cooking the most?
Phankri: I enjoy cooking pork, seafood and some wild vegetables for my side dish and of course fermented dry fish.
TDE: Do you also love to promote traditional dishes?
Phankri: Yes, I do. In fact, I have done my research project on Karbi cuisine. Which with time I will develop and hone my skills more whilst there are varied dishes that is still need to be ventured.
TDE: How do you keep yourselves away from the opinions of people who always want their children to become officers?
Phankri: Every parent wants their children to become officers. I respect those parents’ dream for their children to become govt officers as government job is always believed to be a respectable and life setting job for anyone. It is because of the fact that there aren’t many career guidance given by our senior leaders, political leaders who should have been organising varied career workshops, counselling and opportunities that one is not aware of. Organise workshop from different fields so that our people who have been only living in the district or state get a chance to know opportunities beyond the limit which they only know back then and now.
For me, I have always followed what I enjoyed doing the most and believed in a principle of working hard and letting work do the achievements. Every job you do must be respected by yourself first then will the others respect and never believe a job to be small.
TDE: What are the qualities needed to become a successful chef?
Phankri: Hard work, smartness, patience, discipline, remain focused and be aware about food and beverage hospitality trend.
TDE: What are your future plans?
Phankri: To go back to hometown when I am old and open a modern (haute ) Karbi cuisine. I am sure by then I will be an entrepreneur with like mindset and concept and of course lots of money. Hahaha.
Jokes apart. Well I plan on elevating our Karbi cuisine and be able to showcase the cuisine at national and international level while using different cooking techniques that I have learnt with experiences. I want to end with a note that my beloved people must follow your heart and mind and do that job with discipline, patience, focus and your hard work will definitely let you climb stairway to success.