Unravelling Chef Jerson’s Love Of Food
If food is an art, our chefs are the Picassos of the culinary world! Unveiling yet another happy addition to our team of food artists - Chef Jerson Fernandes, a gastronomic expert who joins us with a rich, and diverse background of more than 18 years across esteemed hospitality organizations.
Join us for a fun and exclusive tête-à-tête with Chef Jerson, as we delve deep into his influences, motivations, and inspirations that shaped him as a chef and led him to spearhead Sodexo’s culinary advancements in the Office Food segment.
What are your earliest memories of food, and how did they influence your decision to pursue a career as a chef ?
I have grown up believing that food is something that connects and unites people. My inclination towards ‘all things food’ was quite visible right from childhood. My very early memories of food include whipping up omelettes for the family or making a good cup of tea, while I was all of 9! Kids, my age would be playing outside or watching cartoons, while I would choose to stay indoors and help out my mother in the kitchen. I remember enjoying cookery shows like Tarla Dalal or Sanjeev Kapoor’s Khana Khazana on TV and being mesmerized by the world of food. So, in my heart, I always knew I was going to be a chef and food was my sole inspiration.
How has your multicultural background shaped the way you approach and innovate with food?
My father is from Portugal and my mother is an Indian. I have grown up relishing a lot of European and Indian fusion food that was cooked at home. Inheriting a diverse food culture, I’ve always found a natural comfort in both these cuisines. The stews, soups, barbeques, and rice-infused preparations have always influenced my cooking and I have often integrated the best of both worlds into my recipes. My all-time favorite fusion food is the Portuguese-style Peri Peri Chicken, which I love making at home by often adapting and tailoring it as per the preferences of the guests we are serving. The degree of innovation and experimentation that you can do with food is what sets it truly apart!
How does your love for food drive your dedication to the culinary field?
My passion for the hospitality industry is unparalleled. I pursued my formal education at IHM Hyderabad and grew from the rank of dishwasher to Director Culinary through sheer grit and determination. However, the passion that fuelled my purpose was a pure love for food and the joy of bringing smiles to the faces of the people I serve. You know you have done something right when the food you serve lights up someone’s face and makes their day better. That’s what drives me to go that extra mile, every time.
What’s your comfort food? Do you experiment or innovate in the way you have it?
I love the Mumbai Vada Pav. Of course, the authentic street-style Vada Pav is irreplaceable in taste, but I do indulge myself in experimenting with it sometimes. I often air fry the Vadas and use sourdough or multigrain bread instead of the regular ones. Usually, I style it like a sandwich using the mixture of the Vada as a spread along with the chutneys, just like a Bombay Sandwich, and create my version of a healthy Vada Pav!
Why did you join Sodexo and what are you looking forward to?
Having worked with hospitality majors for most of my career, it is thrilling to showcase my skills in a corporate setup and explore avenues that stretch beyond hotels. The fact that Sodexo India is helmed by a visionary leader with an IHM degree, and a hospitality background is motivation enough to know that you are in the right space to thrive. Here at Sodexo, I am given the chance to lead culinary transformation within the Office Food category and I am excited to bring newness to our offerings, breaking food myths, and bestowing a gourmet experience in the corporate environment.