One must visit a place to savour the real cuisine : US chef
"We can have delicacies like Tandoori Chicken in Indian restaurants in US and other parts of the world, we can sample Bengali cuisines in UK, but they can not be as authentic as in the place of its origin.
"I think your unique curry diplomacy can conquer the world," Koetke told IBNS here.
The Vice President of premier Kendall College of Culinary Arts, Chicago, USA, says cooking is an art and passion and reflects the rich heritage of a country which India boasts off.
"I know about your street food and how it defined different cities all over the world. Today I tasted your phuchka and I fell in love with it instantly. I know it's Kolkata's street food. Sadly I have to leave today itself. But next time I will surely sample your Hilsa about which I am hearing a lot. And as I said to know the food of a place you need to visit that place and meet the people," he said at the International Bar & Grill of the ITC Sonar on a short visit here.
Koetke, who would love to initiate the Indian students to the world gastronomical route, supervised rustling up Mushroom Snail Ragout, Salmon Tournedo, Succotash Salad, Salmon Sausage, Merken Cream - delicacies from all over the far west taking through the varied kitchens of different places in presence of ITC chef Mayank Kulshrestha
"My tour of different Indian cities this time, including the metros and national capital, will enable me to conjure up gastronomical route connecting the far east," he said.
Seemingly enthused over the popularity of English dishes in Kolkata, the once-upon-a-time second capital of British empire, he said, "Kolkata seems to be a unique place and it strikes you the moment you step out on arrival."
Koetke, who is also the VP, Laureate International Universities Center of Excellence in Culinary Arts, said cooking is a passion which can very well be turned into a career one loves.
"I can see the possibility here also. Only there is a benchmark which needs to be attained at a good institution."
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