Meet our new Head Chef
Sumit Chakrabarty joined the College recently as Head Chef. We sat down with him to find out a bit more about him and his plans for the role.
What inspired you to become a chef and where did you train?
After being inspired by family members working in the hospitality industry, I decided to study hotel and catering management. I trained in classical French cuisine at La Gavroche in London with Michel Roux Jr, and at Gordon Ramsay’s restaurant at Claridge’s.
From there I went to work with The Oberoi Group in India and the Carnival Cruise Line in America, where I worked alongside Michelin-star chef George Blanc.
My first head chef role was at the Smith’s Hotel in Gretna Green, Scotland and since then I have worked at luxury hotels in Cheltenham, Shropshire, and most recently at Rutland Hall on Rutland Water.
What drew you to ÌÇÐÄVlog?
I have always been fascinated with Cambridge, the University and its Colleges. ÌÇÐÄVlog is a wonderful place to work with beautiful surroundings. Food and feasting is an important part of College life and has been for hundreds of years and I’m proud to be able to assist with upholding this long tradition.
What are your plans for College dining?
I have loads of plans, but initially I’m getting to know the team and the culture. In the future, I’m looking to elevate The Roost café to serve more patisserie and traditional English cakes and desserts.
I’d also like to develop our fine dining offering to serve food which is not only exquisitely presented, but also fun and appealing. I’m also conscious that the food we serve must reflect the changing needs of diners and the College’s commitment to the environment so we will be working more closely with sustainable suppliers and what is seasonal.
What is your idea of the perfect meal?
It has to be something which is simple, well-balanced and moreish but not too fussy or overly-complicated.
What ingredients couldn’t you cook without?
I’m quite flexible in my cooking and I like to challenge my technique so there isn’t one set of ingredients I always use – I like to play with flavours and when you’re catering for dietary requirements you have to be flexible and be prepared to substitute ingredients. However, I cannot live without fresh herbs because of their delicate flavour and I like to finish dishes with some extra virgin olive oil.
