What does it take to become the only woman R&D heading an FMCG company in India? Decades of passion for food, constant travel across India and the world seeking inspiration for flavors and at the end of it, being a protégé of none other than Gordon Ramsay himself. Nicole Gonsalves brings her wealth of experience as Chef & Product Development Head of Nilgai Foods, the only hot sauce brand in India, PICO.
Nicole did her BA in Sociology and a Diploma in Hotel Management in India. She then completed her specialization in French Cuisine from Le Cordon Bleu, London. She has designed and developed every single product at PICO and has been with the brand since its inception in 2011.
Nicole did her BA in Sociology followed by a Diploma in Hotel Management and then her specialization in French cuisine from Le Cordon Bleu, London. Her first job was in 1997 as a Chef Management Trainee at Ambassador Hotel, Mumbai where she was the only woman accepted into the program. During her time there, she got to work in every department in the hotel, from housekeeping to front office and obviously the kitchen. This experience enriched her understanding of the nuances within the hospitality sector immensely and has only added to her 16 years, and growing, a stint in the industry.
Her greatest inspiration that led to her choosing the hospitality industry has been her mother. An avid cook herself she has laid the foundation for the zest which Nicole works with today. Being an integral cog of a young start-up with one of the few FMCG companies with a noted Chef in the kitchen Nicole has brought a lot to the table. She draws inspiration from her experiences in some of the best kitchens in the world to ensure that every product in PICO’s basket uses real ingredients, without artificial preservatives, colors or flavors. She goes straight to the source for her ingredients, traveling herself to places like Nagaland to find vendors for the infamous Bhut Jolokia chili.
Aside from cooking, traveling is something else Nicole is extremely passionate about. She has traveled across the globe to U.K., U.S, France, England, Italy, Malta, Thailand, Spain, UAE, Portugal, Germany, Netherlands, Denmark, Hungary (to name a few)and has also covered India extensively, seeking inspiration wherever she goes. She is also an ardent music lover, loves watching sports with her husband and son and indulges when trying out new cuisines and all sorts of dishes from various continents. She unwinds by watching comedy shows and says being a lawyer would have been her alternate career choice.
On her experience with Gordon Ramsay – “My time with Gordon Ramsay was the most trying and rewarding in my entire career. We routinely worked 18 hour days, and I survived on 15 cups of coffee a day. The expectation of perfection on every plate was endless. Add to that Ramsay’s infamous temper and the fact that I was just one of three women in the entire kitchen workforce, and the only one in the hot kitchen. During one of the more difficult shifts, Gordon Ramsay’s protégé and Head Chef at our restaurant Savoy Grill, Josh Emett, came to me and said that I had bigger guts than all the men in the kitchen. I held that statement close to me during all my years in the kitchen.”
Indulge in Bengaluru’s finest fare of Christmas Delicacy at LUSH
Renaissance Bengaluru Race Course Hotel is all set to make your Christmas celebration the most cherished one with a lavish spread of culinary delicacy combined with Live band, Christmas lights, and loads of festive cheer to bring in the true festive spirit this season.
Executive Sous Chef Nitish is showcasing his culinary prowess as he has curated an exquisite feast like no other. The highlights of the menu include Live Grill, Roasted Turkey stuffed with leek bread and cranberry sauce, Maple glazed ham, Mezze bar and much more.
To hit your sweet spot, finish off with Plum pudding, Minced pie, Ginger cookies, Dresender stollen!!
A festive celebration at this five-star destination is sure to give you an unforgettable experience.
What: Christmas Eve Dinner & Christmas Brunch
Where: LUSH, Renaissance Bengaluru Race Course Hotel
When: Christmas Eve Dinner, 24th December (7:00 PM to 11:30 PM)
Christmas Brunch, 25th December (12:30 PM to 4:00 PM)
Dinner without Alcohol INR 1600 plus taxes
Dinner with unlimited Alcohol INR 2800 plus taxes
Beer Bucket 4 INR 799 plus taxes
Brunch without Alcohol INR 1850 plus taxes
Brunch with unlimited Alcohol INR 3150 plus taxes
Beer Bucket 4 INR 799 plus taxes
Fresh Mango delights at Gokulam Grand Hotel
Monsoon is right around the corner and what better way to celebrate it than with some sweet and tangy mango desserts and drinks. Head to Gokulam Grand Hotel and Spa and enjoy an array of Mango delicacies before the season is over.
Choose from a variety of sweet dishes like Mango Cinnamon Macaron, Mango Kulfi, Mango Phirni, Mango Mastani, Aam Ka Panna, Mango Shrikhand, Mango Falooda, Fresh Mango Pastry, Fresh Mango Firangipani Tart, Mangoes with Ice-cream, Aam Ras Puri, Mango Mousse, Mango Pannacotta and much more.
Date: Till 30th June
Venue: My Place, Gokulam Grand Hotel & Spa, 115, Gokula Extension, Mathikere, Bangalore 560054
Call to action: 080-4300-1000
Coconut Desserts at Jeon
If you’re nutty for the sweet taste of coconut, you’ll want to check out some of the most popular coconut desserts at Jeon. From the aroma of toasted coconut on top of a doughnut to the sweet bite of a creamy pannacotta, these are desserts you’ll never flake out on.
Address: Jeon Eatery, Sea Princess Hotel,Ground Floor, Juhu Tara Road, Mumbai 49
Aloft Bengaluru brings Mango Mania
Welcome the King of fruits mango!What better way to embrace the season by painting your palate with all things Mango. Moreover, it’s that time of the year again to get messy with your favourite summer fruit.
Right from Barfis to Sorbets, Muffins to Tarts, Flans to Rasgullas, Re: fuel at Aloft Bengaluru Cessna Business Park has something for everyone. Treat your taste buds to Mango goodness all through May!
Venue: Re:fuel, Lobby Level at Aloft Bengaluru Cessna Business Park
Date: May 2019 – Throughout the month
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