Being in standard eight, one usually realises what theymight want to take up after they finish school. In the case of Chef PeterFernandes, this was no different. He aimed at finding out all he could to helpfurnish his dream. He was spurred by the unwavering support around him. “Evenwhen I was young, I was always told that the simplest things that I would makewere tasty,” he says.
His technique was simple. Just do what feels right. He wouldtake a simple recipe off the top of his head, and put together the ingredientsthat he felt would complement the dish best, with no aid from clinically triedand tested methods.
“This same method got me through my catering course, and ofcourse, got me my first job, which after much travelling is also incidentally,my last,” he adds. Fernandes left his first job at O Coqueiro to travel to theMiddle East. He then returned after two years and started up a private cateringconcern before returning to a place that always has its arms outstretched tohim, O Coqueiro.
His return there has seen him flourish, and he has sincepicked up the Cashew Award in 2003, and 2007-08 National Award of TourismIndia.
