DHAKA: ‘The profession of chef is already established throughout the world from long ago. Bangladesh is lagging behind in this field. However this profession has a bright future here within next few years. In that case, the people who will choose this profession as career in next five years will be gainer.’
Shuvabrata Maitra, the chief chef of Five Star Hotel Westin of Dhaka, placed his opinion to Banglanews in this way. The young chef Maitra recently joined an adda with Banglanews at Hotel Westin.
This young Maitra, aged only 30, hailing from Kolkata has occupied the coveted post of chief chef of International hotel chain Westin.
Hard labor, deep devotion and specific goal have helped him to come to this position. Shuvabrata Maitra earlier had worked in several five star hotels in India including Hotel Taj of Mumbai.
Though young in age but with vast experience he was searching for a new vision. Enough is done in India. Now it is the time to cross the boundary of India was his vision. He applied for the chief chef of Dhaka Westin. He was called in. He rushed to Bangladesh to do something new. With the experiences of twelve years, he is now giving leadership efficiently of 112 trained chefs.
Chef Maitra told that there must be some traditional recipes along with Indian, Thai, Chinese, contemporary European and Italian dishes. Besides, there must be new style in presentation and taste. 
Giving an example, he informed that among twenty five items, you just include ten new items then the guests definitely would choose some new dishes. Exclude the old items which are not making good sale. In this way drop the old items gradually.
The new guest will definitely search new dishes.
Westin usually arranges a monthly ‘food festival’ to offer new tastes to the customers, he said.
Shuvabrata informed that he had some special attraction for cooking since childhood. He started his innovative ideas in the early age by preparing pickle differently seeing the preparations of the neighboring sister-in-laws. Being the only child he used to help his mother as his parents were both service holder. From then, he used to be acquainted with kitchen activities.
He used to cook in an amateurish way when his mother had been absent in the house. Gradually he entered into the cooking world.
As a student of XII class, young Maitra had discovered himself as a chef. When the parents were planning to make their wards as doctors or engineers then surprisingly Maitra determined to become something for displaying his creativity in profession.
His ancestral home was at Rangpur. But he was born and brought up in Kolkata. With his vast experience earned from reputed Indian Five Star hotels he has simply engaged himself with devotion at his new work place. He joined Westin in last May. But within this short time he has earned fame by his art of cooking along with the satisfactions of the guests and colleagues.
After joining Westin he works from morning to mid-night. He does not become tired of his work. None needs to come to him rather he runs to everybody from one floor to another floor. Whenever any chef faces problems he gives advice.
Usually he gives the other chafes practical advice if necessary. He believes that his art of cooking should reach other chafes.
The young Maitra thinks that this profession should be of all time. Every chef should always think to prepare new recipes.
Maitra thinks that many food preparations like Hilsha fish, steamed Hilsha, prawn-pumpkin, milk-pumpkin, once traditional and popular dishes of Bangladesh are going to be lost in the oblivion. But it is our duty now to prepare these dishes in a newer way and present those to the present generation.
According to Maitra risk must be taken to push new food items to the guests. Chafe must supply the desired items to the guests along with attracting them to the newer items.
BDST: 1512 HRS, OCT 12, 2014
