Behind the Brewpub ScenesHe loves to cook, whether he's working or not!

Running a brewpub isn’t easy- it’s a lot of work, a lot of sweat and the occasional tears.

There are a lot of good, earnest people working behind the scenes, who put in a great deal of effort, round-the-clock, to ensure that everything you love about Toit stays that way.
And these people are none other than our never-tiring, ever-inspiring staff.
Our very own Toit Army- a battalion dedicated to the cause of good beer!

He learnt it from his brother, but we’re pretty sure it was his calling. Because he loves to cook, whether it’s at work or home—say hello to Gnanavelu, or as we fondly call him, Velu.

How long have you been working at Toit?

Five years. I joined in August 2011.

What were you doing before that?

Then also, hotel industry. I worked in a hotel in Bangalore.

Are you originally from Bangalore?

I am originally from Tamilnadu. Then I came here. I was working in MG Road before this, at a restaurant as a chef.

I am originally from Tamilnadu.

Have you always been interested in cooking?

Yes. I have always had interest in cooking.
My brother is also in this industry. He is also a cook in the same restaurant I used to work at before this.
I saw him do this and got interested. He taught me a lot.

How did you hear about Toit?

My friend Selva, who works here, told me about Toit, and I applied.

Why did you decide to leave your previous job and come work here?

I had an interest to learn more things. And that’s what I came here for.

Can you describe a typical workday for me?

I work as a chef here. I come here in the morning, at 10:45 am, and start preparing the dough and cutting the vegetables.
I also cut up the chicken and prepare the sauces for the pizzas. And after that I get ready for the orders of the day.

My brother is also in this industry…he taught me a lot.

I go back home at 3 pm during my break, and then come back again within 6:30 pm.
I work with a team, and the kitchen is totally 30 people who all work together.
I work in the fire section, and the pizza section also. In the fire section, I make things like Butter Friend Prawns, the Piccata and Onion Rings.

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What do you do on during your off day?

I do whatever work there is at home. I don’t really like going out. I make some food at home, and maybe watch a movies sometimes. But not that much also.
I like listening to music. I don’t have any favourites in particular but I like all music. But I don’t know how to sing or anything.

You cook at home. Who all do you have at home?

I have my brother at home, and my wife and son. My son’s name is Perarasu, and he’s about 9 years old now and going to school.
When he has holidays, I take him to parks with my wife.
If my son ever wants something, I cook it for him.

If my son ever wants something, I cook it for him.

What is your son’s favourite dish made by you?

My son likes Tava Fried Fish, and my wife likes…umm…everything. She likes everything I make.

Is your job a hectic one?

Yes. It gets busy. And I like it like, that it is busy, because the day goes by like that.
I really like working with Pizzas here. It’s my favourite thing to do here. And I really enjoy making the Veggie Attack.

Whenever there is a party here though, it gets quite hectic.

What is the most fun you’ve had at your job?

New Year’s. I really enjoy the 31st, because there are lots of people and it is very busy and I get to handle the live pizza counter.
I spend all the New Year’s days here.

I really like working with Pizzas here. It’s my favourite thing…

How has it been working here. Do you have plans of ever going back to Tamilnadu?

Not really. I like it here.
I like working here. It’s nice. Compared to the place I used to work at earlier, this place is much better. Better than any place I have worked at.
This is close to my house, the timings are also good for me, and everything here is good for my future.