Wine & Dine
Textual content and Images by Mallika Chandra.
Divesh Aswani, 33
Commis Station
Location: Mahim
Speciality: Baked items, kitchen staples, condiments, confectionery, ice lotions
What led you to begin Commis Station?
I used to be 70 per cent down the road with my analysis and improvement for a restaurant when COVID-19 hit. The one factor that had been left to do was to discover a house. So, a yr after the lockdown, I type of simply broke the menu down into its primary components and determined to take off. The one mannequin that appeared to work on the time was the supply mannequin.
What was the idea of the unique restaurant?
It was going to be a really informal house with no particular theme. A spot the place you might get a extremely good bowl of pasta, a pleasant noodle soup, roast hen or sandwich.
And was that the type of meals that you simply had been making even earlier than you ventured out by yourself?
I left Mumbai after I was 17 and I had the posh and the chance to coach at Le Cordon Bleu in Sydney. Throughout that course, I used to be working part-time. I lived in Australia for 10 years and labored at completely different cafes serving varied cuisines. That’s the place I picked up most of my cooking type from. I additionally ate out lots which type of outlined how I cooked. Australia being a melting pot of cultures, there’s lots on provide when it comes to meals and that simply opened me up creatively.
In order that variety of delicacies has been carried into Commis Station?
It’s principally what cooks would now outline as trendy Australian delicacies. They’ve taken influences from completely different sorts of cuisines and put it collectively as components on the menu. I like which you can go to a restaurant as a household of 4 the place a baby may desire a noodle soup, the mom may desire a sandwich or a salad or a contemporary pasta and so forth. I wished to create an area the place there’s one thing for everybody, actually.
The identify Commis Station itself is a nod to skilled kitchen constructions. An fascinating alternative as a substitute of one thing extra associated to your product. What was the thought there?
There was a variety of thought behind the identify. Basically, a commis is probably the most junior individual within the kitchen hierarchy. The primary function which you can apply for within the kitchen is that of a commis and then you definately climb up the ranks.
Following that hierarchy, the concept was to inform our shoppers and company that we’re your commis cooks. Everybody was cooking throughout COVID-19, however they didn’t essentially wish to make contemporary noodles or baos or gyoza wrappers. We wished to be the place the place folks would attain out and say, “I really feel like consuming burgers tonight, what are you able to do for me?” And we’d say, “We are able to ship you the buns, the BBQ sauce, the pickled cucumber, the hand-cut fries and also you simply should put it collectively.”
In our brand, you’ll see the stripes on the lettering. The stripes resemble these on the aprons that commis cooks would put on again within the day. The commis station is the place all of the mise en place will get accomplished. So principally, the commis station by no means stops. Even throughout service, they’re doing last-minute prep jobs and ensuring that the kitchen is absolutely able to serve.
Why provide simplified connoisseur? What gaps are you filling?
The concept could be very easy. We use our ability set and supply one thing that can not be simply achieved at dwelling. Folks realized lots about cooking throughout COVID-19, however even then, they wanted to get staples and condiments. In case you take a look at our sauce vary, we began with one thing acquainted — a Sichuan sauce. Considered one of our top-selling dips is the Lebanese garlic unfold, which is actually a toum however we add confit garlic to it to present it our twist. The whole lot needed to be elevated, contemporary and one thing that can not be made or replicated simply at dwelling. It’s a fixed battle to do issues that different folks aren’t doing.
I used to be stunned to see how brief a time it took for a product to get created from scratch and get packed within the field.
Sure, however that does backfire typically. For example, folks want to eat bagels for breakfast. However we begin our shift at 8 am and by the point it’s prepared, it’s like 10 or 11 am and by the point it reaches them, it’s midday. However you will need to me to create a really comfy work atmosphere for the workforce. It was troublesome once we began as a result of we didn’t understand how a lot we might promote. Now we’re nearly sure that we’re going to promote X variety of sauces each week so these could be made in small batches. And we’re fairly vocal concerning the issues that we make in small batches, issues which can be made-to-order, issues that want 48 hours’ discover. It tastes completely different when it’s contemporary. Versus any fancy restaurant within the metropolis, which can nonetheless be serving parts that didn’t promote the day earlier than.
How did you go about organising your operations and house?
Robust! It was very robust. I don’t even wish to take into consideration these days. The whole lot that might have gone unsuitable went unsuitable. You type of have to only be prepared for it. We confronted a variety of points from licensing to water to the builders not displaying up, and we have been constructing throughout COVID-19!
I used to be scouting for offers throughout city as a result of so many locations have been shutting down. So, I used to be purchasing for a espresso machine from one place, selecting up somebody’s cabinets from one other a part of city, a second-hand oven from some other place. It was simply full-on hustle mode.
Nevertheless it was a labour of affection and clearly we needed to be very cautious with what we spent. I wasn’t certain whether or not this was going to take off. Fortuitously, issues labored out and Commis Station has been rising each when it comes to the providers we provide and the enterprise that we will tackle.
How do you handle to continue to grow?
It actually helps to have a really robust workforce. My workforce has supported my selections and backed me up with the lengthy hours, when wanted, or tailored to serving at catering gigs we tackle on the final minute. I attempt to lead by instance. I’m very pleased with the truth that I’m at all times the primary one in and the final one out, I’m very hands-on and that’s central in maintaining the morale of the workforce up.
The truth that I converse to all my clients and take their orders additionally helps. I really feel that individuals have gotten so used to ordering on apps that they’ve forgotten the old fashioned manner of ordering meals by calling an area restaurant man and asking what was out there that night time. I’ve this group of choose shoppers who simply randomly choose up the telephone after they don’t actually really feel like cooking and say, “Are you able to type me out tonight?” And I feel that’s a really good a part of the enterprise. I’ve constructed very robust relationships with my shoppers, a few of whom have even invited me over to their houses for particular events!
It should take time to take care of these robust relationships. Do you’re taking out time to give attention to advertising and social media?
It’s not as effectively deliberate or designed as it’s possible you’ll assume it will be. While you’re an entrepreneur and also you’re hands-on and also you’re cooking, managing a workforce, doing gross sales and speaking to clients, you simply search for that five-minute hole and also you bounce on Instagram and publish no matter is being accomplished. Generally, I’ll be strolling by a pile of bread and assume that it seems to be nice. And I’ll publish that. Loads of it’s simply very spontaneous and really unplanned and I feel that’s what makes it stand out. It’s natural and never staged.
On condition that your providing is a lot about being chef-driven and elevating staples, do you’re feeling just like the enterprise is intently tied to your persona as a chef? How a lot of your self do it’s important to put out on social media in terms of creating content material?
In case you take a look at my profile versus Commis Station’s, I personally have extra followers. However I’m not a chef who’s continually on social media. It’s not that I’m not a social individual. However I’m not somebody who craves Instagram likes or thinks a lot about hashtags. I observe only a few folks. For me, being on Instagram for enterprise is sufficient.
What are a few of the challenges you face as a cloud kitchen?
The hardest half is determining the way to get the meals or the product to the consumer in the very best manner. That’s at all times been the problem and at all times can be. Some days you may pull off a dessert after which a number of months later it’s so scorching that you simply can not serve that dessert anymore. There’s a variety of science behind cooking, however it’s very laborious to convey that to the client.
It’s also troublesome to remain motivated whereas doing the identical factor time and again for years. That’s why I just like the catering side of the enterprise as a result of it breaks the monotony. We exit, we cook dinner in entrance of individuals and we work together.
Do you’re taking day off?
I don’t. It’s primarily due to work that I journey. I’ve been working with Ishka Farms and producing a condiment vary with them that’s caper-focused. So I journey to Kochi very often as a result of I’ve to be there for the manufacturing a part of it. I really like pop-ups. I do a variety of collaborative dinners. As soon as the work is over, I spend an additional day or two for enjoyable and are available again. That’s at all times going to be the posh of being a chef — you may go to any a part of the world and have a job.
How do you keep impressed?
It’s a course of in itself and it truly occurs when there’s a lull. A quiet interval may really feel like one thing is unsuitable however often it’s nothing to fret about. It may simply be a festive weekend or possibly persons are travelling. And so, each time there’s a lull, I exploit the time to create one thing new, publish about it and get eyes again onto Commis Station. An idle thoughts is just not at all times the satan’s workshop.
A few of your objects, particularly the tiramisu, have a cult following.
It does. I truly obtained the espresso machine for the kitchen considering that I’d be this cool man promoting espresso within the compound. That by no means occurred however due to that espresso machine, I began making tiramisu. Life works in mysterious methods. On common, we promote about 150 to 160 kilos of the dessert per thirty days.
What’s the good order from Commis Station?
It’s at all times going to be the tiramisu as a result of that by no means helps you to down and it’s within the sharing format, so everybody’s completely satisfied. However we will additionally show you how to put a meal collectively, so ordering one thing from the bakery, some sauces, some condiments, some staples, is an efficient approach to go. I wish to encourage folks to type of combine and match. At any time when somebody requires baos, I’ll additionally counsel ordering the kimchi and sesame. Folks don’t at all times have the knack of placing issues collectively so the proper order would at all times be to take the options of the chef.
Earlier: Kartikeya Ratan and Rishabh Doshi, Kiki & Pastor
Subsequent: Anushka Malkani and Nariman Abdygapparov, Masa Bakery
