Adele's world is imagination beyond delicious details.....

Adele Fernandes likes to read on her sofa. She is a huge fan of Janice Wong from whom she would like to learn more techniques about working with chocolate. Japanese culture is occupying her mind currently, and she is hoping to explore it further. 

At my room by the seaside with incredible views of Mumbai at The Oberoi, I found myself staring intently on a welcome amenity that was beyond what I could have imagined even in my wildest dreams. 

The attention to detail, and the artistry that went into this amuse if you will, was clearly of the Japanese ilk.

Crafted with care and respect for craft, culture, profession, employer, and guest. Nothing seemed to have been left undone by Adele in putting together this plateful of deliciousness. Culinary alchemy was met with respect for craft, dedication to ones job, and to the pleasure of the guest being served.

Oberoi hotels and resorts are a class unto themselves. Everyone else can only ever play catch up as far as standards, attention to detail, and respect for service are concerned. Other hotel groups are either too stiff, not professional enough, or simply not up to the mark.

At the Oberoi properties, one is welcomed with a look, feel, air, energy, scent, welcome and comfort, that does not leave much to imagine if anything at all. Everything you want is there, if not exactly as you would like it, or a shade better than you had imagined.

And so, I sauntered into The Oberoi, Miumbai with my friends Aarti Mehta (fellow chef) and Mona Contractor (a curator of personalized bespoke travels across India) at my side. Nary a care about the accommodation that I would arrive to.

My mind was busy catching up with friends, and plotting what I would do in Mumbai for the next 36 hours. I assumed I would arrive into a hotel that was welcoming, full of warmth and circumspect grace. \

My room, I knew, would be appointed just most correctly, and with amenities that I would appreciate.As I learned about Adele, the Chef de Partie at the hotel, I realized that this Bandra native, a psychology and sociology graduate, is a baker by passion, and also a motorcycle maven. 

She has worked at the Oberoi for three years. Years that have gone by quickly, as she is given freedom to play, experiment, create and delight guests and fellow employees of the hotel. The Oberoi, Mumbai's executive chef, Satbir Bakshi, gives her full freedom and gives her access to all that she needs to create the most wondrous desserts, dishes and amenities. Post lunch at the India Jones, we found ourselves still peckish and not fully sated. A delicious Caesar salad, sone crispy fries, and some coffee did the trick. 

Adele's Grand Marnier and orange soufflé' as well as the chocolate soufflé called us from the print of the page. Having seen her brilliance shine through my welcome platter, I was convinced that I needed to give this chef every chance they wished for. 

The souffles arrived perfectly high and keeping their height. The custard just perfectly creamy and flavored. Not too sweet and also perfectly warm and thick. 

Adele had achieved and delivered with the soufflé what she had done with the welcome amenity. Her deftness with sugar and chocolate just as exemplary as her mastery over baking with thoughtful care. 

If The Oberoi is famous for its attention to detail, I can only imagine what the legend of Chef Adele shall be in a few years, as she finds her star rising in the food world. Hers is the kind of talent that need to be watched with care and pride. Her star shall continue to shine as she continues to evolve and grow. 

She is a perfectionist and a passionate person. Both traits that will make her even more comfortable a student of Japan and make her proud to work in the style of Japanese chefs. Devoted to perfection. Married to details. Respectful and loyal to tradition. And, proud of their commitment to self and clients. 

Comments

[Ellen]

What a special and wonderful welcome you had, Suvir! I'm always so happy when someone delights you with their thoughtfulness and expertise. The cookbooks are so tiny--not any bigger than the macaron! So cute.

I'm eager to know what the cake flavors are in the picture.

I've never eaten a soufflé, but it sounds delicious. I've never even seen a soufflé in person--only on TV and in pictures.

And I'm glad you got some crispy French fries :-)

So great you're blogging again!!!