Gaggan Anand teaches Cooking via Xpert

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About Gaggan Anand

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  • How did you convince your investor or partner ? Was there any ground works before?
  • How you get into the radar of world’s best restaurant awards ?
  • How things in ell-Bulli turned out for you ?
  • What would have You – Gaggan as a chef doing if you were not influenced by El Bulli ?
  • What are the advantages and disadvantages of being an Indian Chef at an International level?
  • How do you plan on giving back to India or for a future generation?
  • How and Where do you draw your Motivation and Inspiration from ?
  • What did you read and how did you keep yourself updated ? How do you get new ideas ?
  • Any pep talk for Indian chefs who dream big ?
  • How would you describe the experience of eating at Gaggan ?
  • What did your family say when you told them you wanted to become a chef ?
  • What is your next big culinary challenge ?
  • Why did you choose Bangkok to open Gaggan ? How do you succeed with a high cuisine restaurant in a city well-known for its street food ?
  • Your restaurant represents Bangkok’s high cuisine scene. Can you find luxury in this city ?
  • What do you like the most about Bangkok ?
  • What is so special about your latest Restaurant - "G Spot" ?
  • What should people expect from "G-Spot's" menu?
  • What’s it like to plan for and open a restaurant in only two months ?
  • You've told diners before in the G-Spot that, the restaurant is an act of vengeance. Can you elaborate on this?
  • Do you want G-Spot to be the best restaurant in the world ?
  • What does G-Spot have that the other prior ones didn’t ?
  • There has probably never been a better time to be a chef. But this, at least, is an especially complicated one. How much of being a chef is about cooking ?
  • Do you think the fact that you brought in journalists – including paying for their flights and accommodation – influenced your position in the World’s 50 Best ?
  • Will you continue to bring journalists to Bangkok to eat at Gaggan ?
  • How important are the World’s 50 Best Restaurants awards to you?
  • Do you think and feel that you are misunderstood ?
  • You call yourself a rebel. What does being a rebel mean to you ?
  • Having gone through the experience you have with your previous business partners, what advice would you give to young chefs who dream of opening their own restaurant ?
  • Your decision to shut Gaggan has recently created quite a bit of stir in the food world. So when did you decide to shut the restaurant ?
  • Why did you not come up with another Gaggan somewhere else ?
  • So, was starting The Last Experience of Gaggan tour with Calcutta, a way of saying thank you or paying back to the city ?
  • How much of a Japanese are you at heart ?
  • What has been your biggest learning in the last nine years?
  • What are the new things you want to do in the next 10 years?
  • What is your book all about ?
  • You travel extensively and you see it as an inspiration. What would you say is trending in terms of food ?
  • Who is a foodie to you ?
  • Your daughter Tara is adorable. Does she understand what you do? Has she eaten at Gaggan ?
  • You keep visiting Calcutta. What’s your take on the food culture here ? Do you think the food scene here has improved or undergone a change ?
  • Do you have any favourite street food places in Calcutta ?
  • The restaurant Gaa by Garima Arora, who worked with you, has got a Michelin star. Any other rising Indian chef you have noticed?
  • A stellar chapter comes to an end. What made you think it was time to close down, despite Gaggan being voted among the Top 5 restaurants of the world in 2018 ?
  • Why Japan ?
  • Do you think molecular gastronomy is a fad ?
  • How do you separate the celebrity from the chef ?
  • What are some trends we can expect to see in Indian food ?
  • How do you harness the power of social media ?
  • Your dishes have been replicated all over the country…does that annoy you? Do you think chefs need to be able to protect their intellectual property ?
  • In a world where restaurant brands rapidly are moving towards pleasing the consumer, you’ve been able to stick to your own rules. How?
  • What are the challenges and risks associated with the form of experimental cooking you do ?
  • You have said a film could be made on your life. What would you say is the essence of your story, and who would you like to play Gaggan in the film ?
  • What are some of the unexplored areas for you? What newer ingredients, modes of cooking would you like to take on in future?
  • What is the legacy you think Gaggan leaves ?
  • Aren’t you afraid of starting from scratch again ?
  • You’ve received two Michelin stars in the newest version of the guide. What does this sort of recognition mean to you?

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