He has been a household name since 1993 and remains one of the most recognisable faces of Indian food television. Known for his culinary expertise and his kitchenware brand Wonderchef, Sanjeev Kapoor is more than just a popular chef. Over the years, Kapoor has taken cooking beyond recipes, building a distinct food philosophy around creativity, consistency, learning and experimentation.
But does even a renowned chef ever experience self-doubt when trying something new in the kitchen? In an exclusive interview with HT Lifestyle, Sanjeev Kapoor opened up about his approach to food, cooking for millions, experimenting with new ideas and why the possibility of failure continues to excite him. Reflecting on his cooking journey, Sanjeev Kapoor emphasised that skills alone are only one part of becoming a successful chef. “There’s nothing like a celebrity chef. I don’t like being called a celebrity chef. That’s not a qualification. Create a body of work that is worth celebrating,” Chef Kapoor added. From cooking for heads of state and at Michelin-starred hotels to preparing meals for students through the mid-day meal programme, Sanjeev Kapoor’s culinary journey spans vastly different settings and audiences. However, he finds the greatest joy in cooking with purpose. If something is predictable, it’s boring. If there are chances of failure while creating something new, I find it exciting. “Chefs are not fussy eaters.
Sanjeev Kapoor became a household name in 1993 when his television show Khana Khazana began airing on ZEE TV , eventually making him one of India’s most recognisable chefs. Because you are known does not make you better, just. Because then there is the thrill of learning, reflecting on his experience of preparing meals for students through the mid-day meal programme, where nearly 26 lakh children were fed every day, as well as cooking at the Kumbh Mela, Kapoor said, “I find excitement in doing things I have never done before. Because they respect food and the person who is cooking,” highlighted Chef Kapoor, they are probably the easiest people to feed.
“Skill is only 20%, knowledge is about 50%, and 30% is the value system,” he added. However, Kapoor does not identify with the term “celebrity chef” and believes that fame alone should not define a chef’s success. “I only judge when I am paid to do so,” he added.
