1 on 1 Interview with Preeti Bomzon
Posted on: 8/23/2021, 2:24:05 AM
Preeti Bomzon works as the Executive Chef at Lti Maafushivaru, a private island resort in the South Ari Atoll. Preeti was interviewed by our team to learn more about her background as a chef and her experiences in the Maldivian hospitality business.
Could you provide us a brief biographical sketch of yourself?
Preeti Bomzon is my name. I'm from India, from the hillsides where some of the world's best teas are grown. It's really cold there, and it's nothing like the Maldives. But I suppose that's what drew me to the tropics in the first place.
I studied Hotel Management in Calcutta and then worked at hotels across India, including Taj, Oberoi, and Hyatt. I'm currently the executive chef at Lti Maafushivaru in the Maldives, where I've held the post since January 2020.
When did you decide to pursue a career as a chef? And how did you get started in your field?
I discovered that being in the kitchen, cooking and assisting, was just as much fun and enjoyable as being out with my friends when I was a teenager. After college, I was offered the opportunity to work in a pre-opening property in Delhi, which is where my career began. For the past ten years, I've worked at the Hyatt Calcutta, Taj, Oberoi, Six Senses, and Four Seasons.
What has been your overall impression of the Maldives?
The Maldives' Lati Maafushivaru is a high-end resort. It debuted in 2020, during a global outbreak of the deadly norovirus. The hotel's first guest was an American tourist who had never visited the area previously. According to the hotel's owner and co-owner, it's a place where you can "set up the place with your hands, to touch every piece of equipment."
How does Lti Maafushivaru cater to the preferences of its visitors?
We offer 81 accommodations, 5 restaurants, and 8 different menus at Lti Maafushivaru. There is a restaurant for every 16 rooms. This property has a strong F&B component. You wouldn't expect to find a teppanyaki restaurant next a Japanese restaurant. We have a lounge where you can get the tastiest baguettes, wraps, ice cream, and pastries. There's also a lunch menu that includes dishes from Italy, the Maldives, India, Sri Lanka, Vietnam, and Thailand.
You've worked as a chef for the past 21 years. What do you regard to be your most significant accomplishment?
Anish Kapur Jauhar, a Maldivian hotelier, has worked in three distinct countries. His greatest achievement is being able to meet people with such diverse perspectives and perspectives on hospitality. Working with a Maldives team made up of people from seven different nations is a challenge in and of itself. Kapur Without work achievement, I wouldn't be able to travel. For example, I enjoy traveling, but I would not have been able to do so without the support of my employer.
Have you faced any additional hurdles in this industry as a woman? Why do you believe there are so few female senior chefs?
A powerful woman should be a company's most valuable asset. Natural carers, instructors, and mentors, women are. Women, on the whole, have a lot more intuition than men. For example, I'm a really intuitive person. Whether it's a good or bad thing, I'm anticipating it. I'm a really resourceful and well-organized person. All of these abilities assist me in performing my duties effectively.
My professional obstacles are not gender-based. That's just how the job works. I don't see why there aren't more women working in this industry. It's a task we do exceptionally well at home. So what's stopping us from doing it in a five-star hotel?
Finally, what advice do you give for young chefs who want to advance in their careers?
A chef is only as excellent as his or her last meal, but if the 64th dish isn't up to par, you'll be held accountable. Passion, tenacity, and patience are required to rise through the ranks and succeed. You must be able to literally stand for long periods of time. If you're performing your work right, the promotion will come to you when you least expect it.