AlumniPlates Of Perfection

His lifelong dream is to open a restaurant of his own – one with a unique concept not bound by any cuisine.

For the last nine months, Mohit Murli has been doing the next best thing.  As Chef de Partie at Momofuku Ssäm Bar, the Culinary Arts Academy Switzerland (CAAS) alumnus is now focused on researching and developing new concepts for the celebrated New York restaurant, founded by David Chang, one of the most influential restaurateurs today.

Growing up, Mohit’s interest in the culinary world was piqued by the rise of food-based television programmes such as MasterChef and Eat St.  It made him want to travel and explore the world of food.

Mohit first learnt about CAAS through a family friend who works in Vevey. He later found out that one of his high school friends was attending CAAS. That got him really excited and gave him the opportunity to ask the questions to get all the information he needed.
 

Mohit Murli posing for the photographer 

The Bachelor of Culinary Arts graduate quickly picked up cooking skills and more importantly, the managerial reasoning behind the business. He gained multiple perspectives of the food industry from costing and supply chain, to sustainability and market factors.

One of the most invaluable lessons that Mohit learnt was that every well-known chefs go through their fair share of failures and hard choices. But the biggest difference between good cooks and legends is the sheer drive they have, that allows them to overcome mountains and reach the true zenith of their potential. 
 

There will be challenges in life but how you choose to overcome that, defines you, whether you bow down in the face of challenges or defy all expectations and keep moving forward.

 


How did the environment at CAAS help you?

I imagined that it was not acceptable for young chefs to experiment with ingredients and flavours, due to cost, unless you were working at a high-end restaurant. CAAS provided the opportunities and tools to allow us to try and fail in a safe environment. I once failed in making a risotto that turned into a disaster of epic proportions. Even though I did not succeed, my teachers were open minded and guided me. This helped me to improve my culinary skills but also understand that one cannot be afraid of failure.  


What do you love most about the F&B industry?

The dedication that people have towards food is what I love about the industry. I have always been graced by being accepted to work at some of the best restaurants where food is a religion. The sheer amount of effort that goes into making or deciding the kind and amounts of elements that goes on a plate is insane. This ambition for perfection and precision is what drives me to do what I do.

 

The interior of the bar-restaurant
 

What is next for you?

I am currently assisting in research and development for new dishes and concepts for Momofuku Ssäm Bar. Once that is done, I plan on doing an MBA and work in the more corporate side of the industry.

Smooth seas never made a seasoned sailor. There will be challenges and such is life. However, what defines you will be whether you choose to bow down in the face of challenges or if you defy all expectations and keep moving forward.


 

Mohit Murli and some colleagues 

 

 

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