EP 101: Part II: Chef Adi's Three Michelin Star Internship Experience at Boury

Host Michael Dugan: 0:52

In part two, Chef Adi pulls back the curtain on what elite kitchens actually demand, the mindset, discipline, and leadership it takes to thrive at the Michelin level. From staying composed under pressure to building a brigade that moves as one, he breaks down the principles behind real kitchen excellence. Join us as we continue this incredible conversation with Chef Adi and Chef Steven.

Co-Host Chef Steven: 1:21

I'm super curious. did those international kitchens-… change your cooking you-… more as a person?

Chef Adi Dherange: 1:30

he's got questions to rebuild a whole life, believe it or not. Oh, yeah. Yeah. He's got questions and- Oh,

Host Michael Dugan: 1:34

yeah. These are

Chef Adi Dherange: 1:34

deep- Yeah… Host Michael Dugan: Because when you introduce people, your experience to professional people-… they don't talk about how it has been changing your life or as-… a person or your whole, But they only stick to the professional thing. But definitely I need to,

Co-Host Chef Steven: 1:51

Yep

Chef Adi Dherange: 1:51

put pressure on this point where people need to know, the chefs, the cooks, or anyone in this world need to know how important traveling is and how traveling has changed my whole life. I have definitely, there was one point to highlight. This one silly thought that came into my mind that before 30 I wanna do 10 countries. And, gratefully, and thanks to God, thanks to my family and thanks to my mom, nine countries are already done. Oh my

Co-Host Chef Steven: 2:18

gosh.

Chef Adi Dherange: 2:19

Well done… the, this is what blessing comes, in different pictures. My job is not a job for me, it's a blessing. My job allows me to travel. My job allows me to talk to different people in, around this world. My job allows me to, do anything that comes into my mind. what can I call this? It's a blessing and nothing more than that. So definitely it has changed my life upside down as a person. Of course, about the kitchen, I will talk, forward, as we will discuss. But as a person- What one thing, that highlights always about traveling is you get to know perspectives of different people.

Host Michael Dugan: 2:55

Yes.

Chef Adi Dherange: 2:57

90% of these people, 90% in this world live with only one perspective is that's their own self. and they really- don't care about what's going on the other's, mind or their perspective. They don't want to know. That- that's a problem, I believe. But slowly when I started exploring, when I started talking-… and when I got to know about their perspectives, somehow my perspectives seem to be not so interesting. Theirs were more interesting because believe it or not, because I come from a- That's great … I come from a s- yeah, I come from a very nice small little place where people take their lifetime to explore the world. I am very lucky enough to get these kind of opportunities to travel and meet new people. But these new people who are already traveling the world, who have already sensed their life-… have the most amazing I mean-

Co-Host Chef Steven: 3:45

Interesting.

Chef Adi Dherange: 3:46

Yeah the most, yeah, the most tensed situation that you are in, probably he's just chilling there. And why? Their perspective is different to your perspective. Give us… Okay.

Host Michael Dugan: 3:53

Okay. So give us an example. pull one from your memory.

Chef Adi Dherange: 3:56

Lovely. Love-

Host Michael Dugan: 3:57

Yeah. Let's

Chef Adi Dherange: 3:58

do

Host Michael Dugan: 3:58

that… Chef Adi Dherange: lovely. Okay. Okay. so I, there's one Nigerian chef. shout out to him also. He's, Okay … his name is Larry Jr., and- We'll bring him on the

Chef Adi Dherange: 4:06

show.

Host Michael Dugan: 4:06

Let's do it.

Chef Adi Dherange: 4:08

Oh, definitely. He's, he's- Yeah … one of the coolest guy. we also used to call him… he was, it was on my first job in Dubai called, Marina Social. As, we introduced- Oh … with Chef Nick. Yeah. So he was the head chef, and he's the, the- I was chatting with him, yeah. Exactly. The senior chef, his name was Larry, real name was Larry, we used to call him Kabir. So this person is one six-foot guy, ch- big, huge guy. Oh, man. But still, he's on the larder section. Larder section actually needs minimum four of people, or at least three of. Chef Steven can relate to it. Larder is one of the starter things, a lot of plating, a lot of things. I was on my first job in Dubai trying to prove my whole life that my chef has not made a mistake bringing me here this and that. Right.

Host Michael Dugan: 4:47

Oh, wow.

Chef Adi Dherange: 4:48

you're doing this. Yeah. And then I'm on my pasta and handling pasta and frying section, and larder section has always fascinated me because there's a lot of cl- colors, a lot of creativity, a lot of textures. And,

Host Michael Dugan: 5:00

You gotta explain larder.

Chef Adi Dherange: 5:01

Larder is one of the section which is also known as cold section, which is a starter section.

Host Michael Dugan: 5:05

Okay.

Chef Adi Dherange: 5:05

Most of the cold preparations are done there. So you can just call it a starter section or a co- a cold section. Okay. And, it has preparations, which can be just, room temperature, either room temperature or in, in the cold. you can give a nice tomato salad. Okay. You can give a ceviche. So these are the products that come out of a larder section. And, yeah,

Co-Host Chef Steven: 5:26

one day- Similar to garde manger, or is it different? Go- yeah, similar

Chef Adi Dherange: 5:28

garde manger. Garde manger? Similar to garde manger. Yeah. Yeah. Larder comes in a little bit of- Okay more of upper end restaurants where you, there's a lot of, different kind of, ingredients involved, a lot of, different few elements involved. So yeah, a lot of work goes in, to prepare and be ready on that section. And there were two chefs. One chef was some, I don't know, some, do- not doing well. One chef was not there for some reason. I am, pasta section, I'm bashing the pans and this and that. And this one guy, this whole section, he's just controlled himself like he's the king of that section.

Host Michael Dugan: 5:59

Oh, geez.

Chef Adi Dherange: 6:00

and then after the service I told him, "Man, what's, what was going on i- in your mind?" Yeah. And then he just told me one thing."Man, I have do- done this thing thousand times. no, nothing in this world is gonna disturb this until and unless this building goes down-… for some earthquake or there's some fire." "Nothing is gonna go down." And he was so confident. He was so chill about that everything's gonna happen. you don't have- Okay … to stress about it. It was busy and he's just managing his hands, moving around. There's movement. There's, muscle memory that I was talking about. Yeah. He already know what's going on.

Co-Host Chef Steven: 6:33

Right.

Chef Adi Dherange: 6:34

He could just, pull off one of the drawer with the leg. just because there's a hook on the drawers, so he could just do that, put one hand, take out the tomato, bash around the door. But of course it's not, allowed in fine dining restaurants. You have to respect the equipments. But the perspective of being cool, calm, and chill about, working in larder section or any section, this is what I believe that slowly you learn until and unless you don't work with different people. You work with 10 people with same mindset, you're gone already.

Host Michael Dugan: 7:03

Okay.

Chef Adi Dherange: 7:03

So this is one of the example that I believe, yeah.

Host Michael Dugan: 7:06

Wow. Wow. It looks like, Steven, you're bringing back memories. I can see the way- No, yeah … your mind's working. Yeah, for sure. It's pretty cool.

Co-Host Chef Steven: 7:16

That's, that was like the first section that, in my first job. And then- I figured … we come up with, soup of the day. We come up with the daily amuse-bouche and, Got it. and a lot of stuff. They won't let you touch the hot stuff because, you're new and…

Chef Adi Dherange: 7:28

Yeah.

Co-Host Chef Steven: 7:29

Oh,

Host Michael Dugan: 7:29

wow.

Co-Host Chef Steven: 7:30

Yeah. And, yeah … yeah, it seems Chef Adi, goes to, when you travel ex- extensively, instead of, people thinking go into a different country to learn recipes and, but you're learning people. You're learning people's- I'm

Chef Adi Dherange: 7:42

learning people. Yeah. Believe me or not. Definitely. There was one thing in my mind when I started stepping out, that money was my first concern. That, okay, I wanna earn money. I wanna be big. I wanna earn in this and I want that. But thankfully, and I thanks to God that the whole perspective changed after meeting people around the world. having a talk with them, knowing their lives- Yeah … that what they're going through, and doing, knowing their goals of life. And their goals are not to earn money and just, just keep them together. Their goals were just way apart from what I was thinking. And slowly it changed, especially in Europe, honestly. Yeah. I see people sipping their coffee for two hours, walking by the street. And I was like, "Whoa, where are they getting that time from?" I know. But slowly… yeah. that time I was feeling like, why? do- don't they have work or something like that? But then you know what? Slowly, I realized-

Co-Host Chef Steven: 8:34

Slow down … you

Chef Adi Dherange: 8:34

know, pause. S- Exactly. Slow down.

Co-Host Chef Steven: 8:36

Yeah. Yeah.

Chef Adi Dherange: 8:37

It's not only you who's working. Everyone's been working their whole life. Everyone realizes at some point of their lives that you need a break. You need to calm down. Take a coffee, sit for hours and hours, I don't care, but just s- just stay calm. And, I've learned life. I've learned living life in different countries, believe me or not. you come to India, you come to the busy city in India called Mumbai, and you- Yeah … even if you're standing, even if you're standing right anywhere in, in the local place, you will feel restless. You will feel, "Why I'm not doing anything with my life?" Because none of the person is just- Yeah … standing still, chill, because this is our way of life. We have to run. If you don't run, you're gonna die hungry today. So- It's the

Co-Host Chef Steven: 9:20

environment.

Chef Adi Dherange: 9:20

This is… I- Exactly. It's the environment. Yeah. But I love the combination where I come from. I have- Yeah … the genuineness. I have the, the known of being hardworking person. But I also have a purpose of life now. I want to chill. That's awesome. I want to take… Exactly. So it is a combination that I've learned throughout different countries, different people, and the way of their living.

Host Michael Dugan: 9:42

Yeah.

Chef Adi Dherange: 9:42

to

Co-Host Chef Steven: 9:43

all the chefs,

Chef Adi Dherange: 9:44

to all

Co-Host Chef Steven: 9:44

Sorry to interrupt, but I think what I- Oh, no. Please, no … I don't wanna lose, I don't wanna lose that thought. Go. But I think that's- Go… that's very important for Chef Adi, someone like him, to actually be open-eyed to different people's culture and atmosphere and environment. And that's how you- Got it build, restaurant groups around the world. Because- when he mentioned, Mumbai, they're so fast. And then you feel like, "Okay, that's why street food is vast over there." And- Makes sense. Yeah. you adapt to how o- people live. If you are in- Right a country or region that they, they want slow, right? you come up with, concepts for, meditation and, wellness and stuff like that. and it's just, No, that's really

Chef Adi Dherange: 10:19

true… Co-Host Chef Steven: yeah. That's interesting. Yeah.

Host Michael Dugan: 10:22

and it's funny that- That's really interesting … it's funny that you mentioned Mumbai,'cause Chef Steven and I have a mutual friend from Clubhouse named Simona Teran. And Simona-… was in this group that we called Food is Religion on Clubhouse. We had-… 5,000 people around the world that had joined- Whoa … during the pandemic. And then with Chef Steven, with Chef Mimi, with Simona, with a lot of the members, we grew it to over 8,200 people in about a year and a half. Wow. And these were just people that- Wonderful … all day long, 24/7, were talking about food, chefs and- Cool … concepts. It was amazing. And Simona- Got it … was a leader. she… Oh, my gosh, her passion. So I interviewed her, and we became friends. And she's in Mumbai. And, Oh,

Chef Adi Dherange: 11:06

that's lovely.

Host Michael Dugan: 11:06

Oh, yeah. I'll have to shoot you that episode. I'll put it out there. But, that was incredible. And she was a podcaster. She was a food journalist. She was so passionate-… about food, and knew so much, and still knows so much, But her voice, Adi, oh, my God, it is amazing. It is made for radio. People tell me that- Wow, that's very nice … but her voice is made for radio.

Co-Host Chef Steven: 11:30

She is.

Host Michael Dugan: 11:31

And she- I mean- … she's done a lot of great stuff around that, It just made me- Wow … think of her, So I always like to give people shout-outs, and wanna do that more often. Connecting

Chef Adi Dherange: 11:38

people.

Host Michael Dugan: 11:39

Yeah, and- Connecting

Chef Adi Dherange: 11:40

people and believe it,

Host Michael Dugan: 11:41

And Steven, always feel free to do that too, because you know a lot of people, and if somebody comes to mind, let's- Oh let's shout 'em out. Let's give 'em- Yeah … you know- Yeah,

Co-Host Chef Steven: 11:48

yeah. For sure. For sure… Host Michael Dugan: some credit. Lovely.

Chef Adi Dherange: 11:51

Lovely

Host Michael Dugan: 11:51

So as we go, you worked in these different countries, and we talked about that a little bit. But did that influence- Yes… your cooking style and your perspective of being a chef?

Chef Adi Dherange: 12:02

definitely. yeah. So let's go back. when-… I said that, my whole purpose was, when I started, go- working in abroad, okay, for first concern was money and then came passion. Of course, passion never went down. not even a bit of it. But of course, when you start working abroad, you can feel it that, okay, if I can… with this kind of hard work, I can own a lot of money, so why not?

Host Michael Dugan: 12:24

Yeah.

Chef Adi Dherange: 12:24

And then, I started working with, Michelin star chefs. I started working with chefs who are trained under Michelin stars.

Host Michael Dugan: 12:30

Wow.

Chef Adi Dherange: 12:30

I also worked in a Michelin star restaurant, and I'm sure we're gonna talk a lot… a lot about it. It changes the person, because you enter the kitchen, you're not the same person. of course you can go out and you will see. But once you enter- Really?… the kitchen.

Host Michael Dugan: 12:42

Okay.

Chef Adi Dherange: 12:43

You worship that place. It's too much to say. but believe me not, when you enter the kitchen it just feels good. I don't know how to stress about

Host Michael Dugan: 12:50

It's not a restaurant. It's a culture … a culture.

Chef Adi Dherange: 12:53

It's a sanctuary. It's a culture.

Host Michael Dugan: 12:54

Wow.

Chef Adi Dherange: 12:55

It's sanctuary of for example, I just, I get to my section, and I've just left that section last night, but I know I- I see my section. I say, okay, first of all, I clean. I give a nice small clean. I open the doors. I just touch the door tops if it's clean. And then I check about what I've done yesterday, what I'm planning to do. So the connection of the mise en place. So I'll- I'd like to show something if- if someone can.

Host Michael Dugan: 13:18

Yeah.

Chef Adi Dherange: 13:18

It's a tattoo of mise en place. Oh. Mise en place written here. Wow. Okay. I know it's the most common tattoo in the culinary world.

Host Michael Dugan: 13:26

Ah.

Chef Adi Dherange: 13:26

That mise en place Everything at its place. It's a French term called-… Everything at its place. It has just changed the way of living. the person, how good you feel when you are ready on your section. The service starts at 6:00, 6:00 PM. Yep.

And 5: 13:41

50 you just have a nice look around your mise en place. You're ready to go.

Host Michael Dugan: 13:45

Yeah.

Chef Adi Dherange: 13:46

You are ready to go. And you're sipping coffee. I

Host Michael Dugan: 13:48

remember.

Chef Adi Dherange: 13:50

you just feel like, what I say in my kitchen is just feel like loaded guns. You don't have to reload all the time or like- Oh, I love it … shooting. You feel loaded guns. You are set. You have more than what you need. You have more than extra two portions for whatever need. Nothing's gonna go down. You're just gonna enjoy-… doing the service. People who are stressing out in the service- it's just a stage. You just need… Yeah, it's a stage. Just go along, just be better, get better, and there comes a beautiful stage where you enjoy the service. And this is where I have, lived, and this is where I've experienced in different kitchens. It just feels good. I don't know how to explain, but it just feel like you're ready. You're ready to just take down the whole world. There are a lot of things going on in the kitchen every day, though you are prepared, though you're not prepared.

Host Michael Dugan: 14:36

Yep.

Chef Adi Dherange: 14:36

Though there are 10 people in the kitchen, though there are 20 people in the kitchen. The way you deal with it, the way you handle it, the way, you consume it and then act on it-… is what your personality is. Believe me, a lot of people I have seen, running like headless chickens and this and that. A lot of personalities come along. But the person who can just calm down, think about the situation, and move forward rather than just sticking around to that problem- Yeah … probably, he's gonna do great in his career. Yeah. This is what I experienced,

Co-Host Chef Steven: 15:08

This is super, super useful advice.

Chef Adi Dherange: 15:10

Everyone who is stressing out-

Co-Host Chef Steven: 15:12

Yeah

Chef Adi Dherange: 15:12

I am telling you, stress out, not a problem. But just go through that stage and there comes a beautiful stage that you'll fall in love with. Once your mise en place is set, once your section is set, once your orderings are set, you will just feel like a hero of the movie.

Host Michael Dugan: 16:23

I just had a pivotal moment for the podcast. You may have just started something very important that will change our podcast. What do you think about this, Steven, that we have a panel of chefs that provide advice for Voice4Chefs? all over the world.… crazy to organize.

Co-Host Chef Steven: 16:41

Yeah.

Host Michael Dugan: 16:41

But I just see it and listeners- Is there the- … are hearing it right now … the

Co-Host Chef Steven: 16:45

frequently asked questions. But

Host Michael Dugan: 16:47

beyond that, it's like- Yeah. What i- what is it that you really learn- Yeah … that someone that's younger could take, right? Chef Adi, what drives you to work at some of these amazing places around the world? You've been in a lot of unique places. what is it that really drives you?

Chef Adi Dherange: 17:07

Lovely. I would start with these two words because they just strikes me about, vision and purpose. So okay, you we get an opportunity, young chefs get an opportunity, I got an opportunity to work a specific place, but that specific place was built, a specific time, ago- from the owners, from the chefs, from, entrepreneur or whatever it is. The vision and the goal was decided then. And then is everything is followed by. The vision and the purpose is followed by the owners to the employees, then the employees to the interns or whatever it is. The kitchens and the restaurant that I worked through, I saw this one similar thing. Everyone working there had one vision. no one's thinking about, what I'm gonna do after this, and no one's gonna do… I am gonna do what I'm doing right now. Everyone's focusing on what they, want to achieve for this place, not for the other place. considering Bouri, working at Bouri, at a three Michelin star restaurant-

Host Michael Dugan: 18:01

Absolutely

Chef Adi Dherange: 18:02

you don't even feel that, there's a less driven people, less motivated people. people are confused about the vision. Everyone knows their purpose. Everyone knows what they're doing. Wow. Everyone knows, what they are followed by. you know what's going on and what's carried by the people around. And as Chef Steven said, the atmosphere. The atmosphere. You fix the atmosphere, and the actions will be taken. These amazing places have their atmosphere set on different level.

Host Michael Dugan: 18:31

Okay.

Chef Adi Dherange: 18:32

Have their discipline set on different level. their attitude of no compromise. I know you're working 16 hours. I know you're tired, but it doesn't matter. You are here. You just dedicate yourself for this specific time, and you're done. you've given- Yeah … the best of your life.

Host Michael Dugan: 18:47

Yeah. Yeah.

Chef Adi Dherange: 18:47

And this was something that I always drives me. So I've always been a person who whatever I do, be it be- also one of the thing that I dance, I do calisthenics, I do gym, and all these things.

Host Michael Dugan: 18:59

I know.

Chef Adi Dherange: 18:59

I have been always… that's one of the thing that I love to highlight because also- It's awesome that has helped me to change as a person, to be a fitter p- fit human being and, to live, more better.

Host Michael Dugan: 19:11

Okay.

Chef Adi Dherange: 19:11

So what I believe is whatever I do, I have to give my 100%. I want to be the jack. good at everything. So you put yourself. you do cooking, you do dancing or you do calisthenics or whatever it is. So this is the drive that I want in everything. this is how I live my life. And cooking has the highest drive of my life. And, the places around, it's just the atmosphere. It's the energy around, the momentum. There's one thing that I'm teaching my… teaching or sharing my chefs is momentum. Until and unless you don't bring the momentum- Along the kitchen. You go- you're not gonna like the space, believe me. you're gonna have complaints, you're gonna talk, things that you don't like. You're gonna talk negative-

Co-Host Chef Steven: 19:49

Yeah… Chef Adi Dherange: until and the momentum, when I say momentum, a person talking about something negative going on the kitchen, and the other person jumping in and joining the negative atmosphere- Yeah breaks the momentum.

Host Michael Dugan: 20:01

yeah.

Chef Adi Dherange: 20:01

the good momentum is one of the chef is complaining about something that can be fixed. The other chef pops in and say,"Hey, buddy. Don't worry, man. We're gonna just figure it out."

Host Michael Dugan: 20:09

That's

Chef Adi Dherange: 20:10

awesome."We're gonna take action." Oh, that

Host Michael Dugan: 20:11

is

Chef Adi Dherange: 20:11

awesome. E- exactly, yeah. This is what I believe about momentum, and I have seen this in so many international kitchens. Wow. we're gonna figure out. We're gonna take actions. we can fix this." this just one line is, "We can fix this. You don't have to worry about

Host Michael Dugan: 20:24

it." That is such a beautiful lesson. Beautiful. I mean- No … I would not have known that. I would not. And Stephen has that philosophy in leadership. Yes. I interviewed him on Clubhouse way back. Same exact philosophy. He just jumps in, gets it done, doesn't blame anyone, and you move on.

Chef Adi Dherange: 20:41

The way he said about, if someone's not cleaning the section, he will jump in. This is what the senior chefs and head chefs or whoever you are start doing it. This have changed the momentum of my kitchen. Yeah. I've been doing everything, and I love to do it. It's not just because I wanna do it, I wanna show that people, or whatever it is. Okay. As Stephen said, that you do it. You do it, and the person will follow. Yeah. Yeah. it's the person- Yeah, that's beautiful. That's beautiful who you are looking up to. if you're not willing to do it, probably he'll not be willing to do it.

Host Michael Dugan: 21:07

Wow.

Chef Adi Dherange: 21:08

the momentum. Yeah, that's right. The momentum matters a lot. Definitely. Definitely. Exactly.

Co-Host Chef Steven: 21:12

And that's fine.

Host Michael Dugan: 21:13

You have very similar philosophies. I knew it when I talked to you way back when, and I was working with Chef Steven. I just knew it. I absolutely- picked it out, and it's so rare. This is amazing. You don't know how rare that is. In my cooking career- Now that … I didn't experience that very much. Maybe I should have been in Michelin. Maybe that was the problem. I don't know.

Chef Adi Dherange: 21:32

But honestly, Chef Steven can relate to this one thing. you'll find different kind of people.

Host Michael Dugan: 21:38

Yeah.

Chef Adi Dherange: 21:38

I have been lucky enough to work with these both kind of people. There are good people, and there are people who are struggling. Believe me not. I'm not blaming. Me too. I'm not telling that they are- Me too. I will nev- I will never say they are bad people.

Host Michael Dugan: 21:50

Yeah.

Chef Adi Dherange: 21:51

I will just filter out something that I always tell my chefs that I have seen both the sides.

Host Michael Dugan: 21:57

Right.

Chef Adi Dherange: 21:57

I have seen the chefs who are struggling, who have their bad phase, who are just bashing around the tables and shouting at you, the, the- chef, every chef can relate. Every chef has this one thing that does it always happen that people are abusing you in the kitchen and this and that? Chef Steven has experienced it. I have experienced it. Yep. One thing what you can take is, all, I'm telling all the young chefs, I'm telling all the people, that just as much as important it is to do what is right, it is also important to do what is not needed to be done. Yeah. For example, if- Exactly … you can see an example that it should not be followed, you don't have to be that person. You be a good person. You have to follow the other direction. So one thing was pretty clear in my mind. I have the people who I worked with who are very rude or whatever it is for some reasons.

Co-Host Chef Steven: 22:41

Yeah.

Chef Adi Dherange: 22:42

Maybe that was their work style. One thing was very clear for me that I don't wanna be that. I wanna be something different. I wanna be, the shift in the personality is what people think. No, chefs are this, chefs are abusive- Yeah … or this and that.

Host Michael Dugan: 22:54

Yeah.

Chef Adi Dherange: 22:55

you don't have to be. I know there's-… pressure. There's a lot of pressure, and once you handle it, you are much better chef than, in the room. The, there are thousand chefs. You handle yourself better, and you're already at the top.

Host Michael Dugan: 23:08

I thought- please … about this a lot. I was so amazed that you worked at Burri. I want- Yes … people to understand what Burri is, but I wanna understand, how did you get there? This is a stage. This is a six, three, six-month journey. Three months

Chef Adi Dherange: 23:24

of

Host Michael Dugan: 23:24

stage. Three months, What was going through your mind when you applied for this opportunity, when you got accepted?'Cause I watched you post. I was your biggest fan then. I know. I know. I was cheering you on. the- Tim Burri is the executive chef, is the creator- And the owner And this incredible- Yeah … human being. Tell us about that experience. I want people to hear about what it's like when you've achieved- Definitely … your dream to go there. Can you share that with us?

Chef Adi Dherange: 23:53

Definitely. I would love to. I will start with the part where, will help, young chefs that how to apply- Yes … what to do and what to be, what you can expect. I used to work, for a seasonal restaurant which is closed for four months. And I cannot be steady for four months at all. Two months max. I can take a vacation for two months, and after that my hands start shivering. every chef can relate to that. So I had already planned that I can take a nice vacation and then head back to Bouri for a nice internship. So they have Bouri Academy, something called Bouri Academy. There's-… Instagram page, there's a website. So the most appropriate, the most simplest way is go onto their website, Bouri Academy. you have a nice, description of what you're actually looking for. And I al- I tell all the chefs, "Figure out what you're looking for first." You just don't go and just apply for everything. That will ease up your life. you apply for all the positions or all the time beings or whatever it is, i- it will confuse your life. If you want an internship for three months, you apply for three months. If you want an internship for six months, there's also an option of, six months. You do that, and you match your timeframe. and then you just have to, get their mail. there's mail ID, ev- all the information is given. Okay. And the best thing you can do is build your portfolio, build your CV resume as crisp as possible. Because thousands and thousands of people are applying there, probably- That's amazing I don't know. a big amount of mon- Yeah. that's what I feel grateful for. only five to seven people are selected only for this three, three months of internship.

Host Michael Dugan: 25:18

Wow.

Chef Adi Dherange: 25:18

To be… you need to stand out. people who are trying to apply there, I just wanna say that you want to sta- you need to be st- standing out from other people. So make your CV crisp, not too much of stuff that you don't need. Very simple thoughts that been followed and that works. You tell your purpose behind working, at Boury, and this is what I did. I told my experience. I shared my Instagram profile about my chef, chef profile. That has helped me a lot. I told my purpose that why I want to work at Boury. I told that I am working at this specific restaurant, which is a seasonal restaurant. Yeah. And this is just perfect of- option for me during my vacation. And fortunately, I got a call from them, and it was lovely. the feeling, believe it or not, it is just- Wow lovely. and then you start preparing yourself. Okay, you got an interview, so you start preparing yourself. I just wanna say one thing. You are going as a stage, you are going as an intern.

Host Michael Dugan: 26:11

Right.

Chef Adi Dherange: 26:11

You don't need to hamper yourself with thousands of books and just, stress yourself out. You just have to be honest. You just have to tell them that-

Host Michael Dugan: 26:20

Good advice… Chef Adi Dherange: how with working with them. If you don't know anything, just let them know, that,"Okay, I don't know." They barely ask about technical questions, but that doesn't mean that you cannot be prepared. Yeah. You are a cook. You are a chef. You wanna work in a three-star environment. You need to be ready with everything. You need to show them how passionate you are, and i- is there a purpose behind coming here, or are you just coming? Because believe me- three months, you're going there since the day one till the end date. The energy doesn't go down. Yeah.

Chef Adi Dherange: 26:52

You are, you're jumping in something that never stops until the day ends, 16 hours of duty for four days, three days of rest. Very nice. some people will say 16 hours of duty and three days rest- Goes fast it's not a balance, but of course. Exactly. But yeah, it's a stage and all those things. You get nice, sometimes you get more breaks than the normal employees. Okay. So you don't have to worry, that's the later part. But the experience-… stepping in that kitchen, Also, one more thing,… Inge, wife of Chef Tim. Yeah. And first of all, I cannot thank enough to both of them to create this beautiful place.

Host Michael Dugan: 27:25

Wow.

Chef Adi Dherange: 27:26

They have created this place a long time back. They got from one star to two star. They shifted from another, location just to, improve and always improve, and they got their third star. hats off to them. Hats off. Yeah. I mean- you meet them. I'm, I just am giving a nice, POV of meeting them. First of all, Inge, she's the powerhouse. Wow. So her name is powerhouse, believe it. She's the powerhouse of that specific Awesome … place. If she has time she will come to pick you up. She had a broken hand. she had a broken ankle, sorry. And she came to pick up, at the station for me and I was like, why did you…" not a problem. doesn't matter. you were here. there's somebody- She brings me to the restaurant. She shows me about the restaurant. Just after some time, Chef Tim comes in, and just after you think that he's a three Michelin star celebrity chef and this and that, he's the most humble human being. Believe me. hands down, the most humble human being. He just comes in and he's "Hey, Adi, how are you? All good?" Pats on my back, and let's go. That's it. Oh, nice. that was the first meet.

Host Michael Dugan: 28:23

I'm gonna put a shout-out. Chef Tim Boury I would love to interview you on Voice4Chefs. I think it would be an incredible interview to talk about that experience.

Chef Adi Dherange: 28:34

He's one of a kind, believe me. And, whenever I get this part of the reel, I'm gonna share him personally- so that you guys connect.

Host Michael Dugan: 28:40

What an amazing community he's built, and I've read all about it and followed, and I'm just completely amazed. We're gonna put a link to his, restaurant and resources as well in the episode.

Chef Adi Dherange: 28:53

Definitely.

Host Michael Dugan: 28:55

Boury is recognized as one of the finest restaurants in Europe. And just so everyone knows, it's in Belgium. It's a three Michelin star restaurant, and this program that he puts on is incredible. it probably, I can imagine it launches young chefs' careers. Absolutely-… launches and provides opportunities for them. So what did you take away from that experience about teamwork and excellence and the future of being your own chef?

Chef Adi Dherange: 29:27

Starting from teamwork. This is something that needs to be highlighted. Teamwork. You're running a nice Rolls Royce with 30 chefs. We have nice- Wow 20 staff staff in the front. It's a big machine. It's a heartful machine where people are putting all their lives inside. Because once the service starts, there's no compromise. There's only the seniors talking. You have a nice communication together. Chef Tim stands at a specific spot, but he has an eye to detail to each and every corner. Wow. He can take a walk around the kitchen and he can just notify you, "You're doing this right and you're doing this wrong." Oh. That kind of aura, I need to say this word aura because if you see him working, he's the most kind, nice, sweet human being. But he has an attention to detail at that level, and that's where we see that why this three-star highlights. he's there. The last plates, there's something wrong, and he just points out, "Okay, the last plate. Go back, fix it, and then come." he's just standing there. it's a long pass. And I believe he's put his whole life mastering the skill of, the precision, the discipline. And coming to teamwork, what I've said, this is one practice that I want. I always practice with my chefs wherever-… I have worked. I want people to start practicing this. There was one hour from 11 to 12- All the team members stop their section work. So everyone has their section. There's larder, there's, hot section, and there's garnish section. Everyone stops their work. There are specific things like peeling potatoes, peeling onions, peeling the artichokes-… peeling the finger lime or taking out the finger lime. These small little things that takes usually longer time-

Host Michael Dugan: 31:08

Yeah… Chef Adi Dherange: Everything comes on the table. Oh, wow.

Chef Adi Dherange: 31:12

Believe me, 30 chefs, 30 chefs in one, one big table. The thing drops in. Everyone divides this, and five minutes, max 10 minutes, that is done.

Co-Host Chef Steven: 31:23

Wow.

Chef Adi Dherange: 31:23

And this is what I want to tell people that how strong is that teamwork. Yeah. A thing that takes around 30 minutes to 40 minutes for an individual can be done within minutes. So you just bring one thing, peeling potatoes, peeling… we used to do artichokes. We used to, peel the, the prawn shells, the small prawn shells. And it was supposed to be done by every individual standing on that section, only for one hour. So that one hour pushes that kind of mise en place where you would have spent almost 30 minutes, 40 minutes, maybe an hour. So this is what I saw the teamwork. Everyone comes to a table. Okay. Someone is sharing their experience last night in the restaurant or something like that. And just after you finish the, one hour, you're back on the section. You're back to the flow. I mean- really. I still remember all these experience that I had. Was just lovely. Wow. That teamwork, that, that presence of mind-

Host Michael Dugan: 32:16

Yeah… Chef Adi Dherange: that you are a specific restaurant in Europe's best restaurant list. That's incredible. Your former boss in Dubai had some good things to say, too. I-

Chef Adi Dherange: 32:28

Oh, that's really nice… Host Michael Dugan: He's in Dubai Marina. it's m- it's the most, famous place there.

Host Michael Dugan: 32:37

Oh, okay. He said you're a young, passionate chef that's very driven, lots of will to learn-

Chef Adi Dherange: 32:44

Wow. It was just in my mind that I'm not gonna stop, and that's where- Yeah … I just started, searching on Google that, what's the fastest place to be and where, there's less, paperworks and all that stuff. Dubai is- Got it … something that popped up first.

Host Michael Dugan: 32:57

Oh.

Chef Adi Dherange: 32:57

And immediately I started, I took the actions and everything. I started connecting, mailing and all that stuff.

Host Michael Dugan: 33:02

Yeah.

Chef Adi Dherange: 33:02

That's where this angel popped by. Chef Nick came into the picture, and I tried to convince him- Wow … because he told me that usually I don't take chefs without an in-person interview. That is, you have to come to the restaurant, you have to work for a while, and then we'll- Yeah think about it.

Host Michael Dugan: 33:17

Yeah.

Chef Adi Dherange: 33:17

But I just told honestly what I was going through. I just told him the purpose of my life. I also told how much I'm in need of this job-… and to work with you, because I was really interested, and he gave me that chance. Wow. He took a nice virtual interview, and he let me knew that, "Please don't let me regret, because I usually don't take like this."

Co-Host Chef Steven: 33:37

Yeah." Chef Adi Dherange: You are and I was like, I didn't miss the, that opportunity, and I'm really thankful for him, that he gave me that chance to step out from that devastating zone. And then that's where my journey started. So I always remember him. Wow. Whenever anyone asks who's that person, who you look up to, who, who gave a lot of will and to help, and this is the person comes to my mind. He's the one who helped me in the worst. that's the hardest time.

Host Michael Dugan: 34:03

Wow.

Chef Adi Dherange: 34:03

Probably if he was not gonna select me, of course there was something in the future, but that time was so critical that I would have been stressed out of my life.

Host Michael Dugan: 34:12

Take a pause and feel how much an accomplishment that is for you.

Chef Adi Dherange: 34:17

Definitely

Host Michael Dugan: 34:18

You're such a humble chef, like Steven. You both are. Thank you. And you need to step back and say, "You know what? That was an incredible experience." That was incredible."And I gave it my best, and I learned so much, and I have so much to take away. but I'm incredibly talented and gifted, and I'm sharing these gifts with the world." and I'm gonna, I'm gonna just say one thing, and we're gonna wrap up. If anyone right now is listening- Okay … you should reach out to Adi, because we're gonna have his contact information. You want him to work for you in your Michelin Star kitchen, anywhere in the world. Because he is so driven, he's so gifted, he's so.Kind and humble, and he's truly a voice4chefs.

Chef Adi Dherange: 35:05

Wow.

Host Michael Dugan: 35:05

Last thing is- Yes … is there anything that you took away from this episode today that you wanna share?

Chef Adi Dherange: 35:15

Oh, first of all, Michael, hats off to you. I was waiting for this moment to- Me too … right before it ends. I want… Yeah, believe me, the job you're doing-

Host Michael Dugan: 35:24

Yeah

Chef Adi Dherange: 35:25

there are very less people who are doing that. people doing for different purposes. They are doing for some, for money or whatever it is. I can see that the honesty that you take up to, you should be really proud of that, that you're not looking for any benefit out of it. You're just looking out- benefit for the chefs.

Host Michael Dugan: 35:39

I wanna connect-

Chef Adi Dherange: 35:40

Exactly… Host Michael Dugan: people and help them- The connection… Host Michael Dugan: One of the most humankind act you can do-… is to connect to people and let them lead. Rather you leading, letting people lead. And thanks and hats off to you. And Michael, I really appreciate what you're doing, and please keep doing that. As much as we connect, I'm sure the 100 episodes are soon gonna be 200.

Host Michael Dugan: 36:03

Yeah.

Chef Adi Dherange: 36:04

A lot of people are gonna, reach out soon to you. We are doing- Yeah our own job, and then just talking to you. You're doing two different jobs, so hats off to you, and thank you so much, Michael. And thank you so much, Michael, for bringing Steven.

Host Michael Dugan: 36:15

Oh. He really- I wanted to connect the two of you. I hope it's a long-term connection, 'cause I can see it.

Co-Host Chef Steven: 36:19

Yeah

Host Michael Dugan: 36:21

Steven is a brilliant entrepreneur, so if you go in that direction, you might have some really cool stuff to collaborate on. Dishes. There's so much there. I just feel it between the two of you.

Chef Adi Dherange: 36:31

What I was talking about, Chef Steven, is, the personality that you carry is so calm and composed. It's amazing. Probably I am someone who just, talks a lot or just shares experience. This is the platform I believe Michael has provided me, and I'm not gonna lose the opportunity. So- Yeah. Yeah. Good man … I don't know. But thank you so much for connecting with Steven. And, everyone out there, all the chefs, all the young chefs, just keep hustling. Don't look back. Yes. once a passion, always a passion. Once a chef, always a chef. A lot of failures coming through your life. I am gonna be straightforward. You're gonna fail a lot, but this is what will bring you to a level where, people will know you for some reason. So go ahead and, just enjoy this life. It's a beautiful life.

Co-Host Chef Steven: 37:13

Yeah. Absolutely. Do the best while you can. Yeah. Absolutely.

Host Michael Dugan: 37:15

Steven, any final words? yeah. Nothing but gratitude. and, Yeah … hopefully, It

Co-Host Chef Steven: 37:24

can be inspiring that, someone listens to this episode and change a certain perspective and hopefully, everyone focus on, adding value to people instead of focusing on how to make money, right? And that's what, my big- biggest lesson.

Host Michael Dugan: 37:39

This is a magical episode. So for people that have listened, and don't forget to share this episode. Also, donate to the show. I spend a lot of money every year to honor chefs. So consider following, subscribing, and donating because this will help keep the chefs' voice alive. Thank you, my friend. Yes. Thank you. Thank you,

Co-Host Chef Steven: 37:58

both of

Chef Adi Dherange: 37:59

you. Thank you, Stephen. All right. All right. it's my pleasure to, connect with you.