Editor: How did it all start? Share your culinary journey with us

I have started my journey with Hotel Management from SAMS IHM Varanasi from 2005 to 2008 which I have completed my BSC HM Degree from SAMS IHM  Varanasi. I have done 6-month industrial training from Claremont Hotel New Delhi in all 4  Major Department ( Front Office, Housekeeping, F&B Service & F&B  Productions) 

Also, I have done 3 Months of Vocational training from ( ITC Fortune Gurugram, TAJ Gange Vanarasi) 

I have started my culinary journey with Neemrana Fort-Palace Rajasthan after that  many places experience like, ITC Welcome Pine N Peak Hotel Pahalgam, ITC  

Fortune Pune, KEYS HOTEL & finally with Evershine Resort as Executive Chef.  also I have worked out of India, Dubai, Abu Dhabi, Russia, Iran & Oman) 

Editor: What are your earliest memories of the kitchens you worked in

Best Memories I have captured when I have made Kashmiri Kukkad with my own recipes.

Editor: A dish your patrons/guest love

Kulfi Pav Bhaji & Palak Kofta with Chukander ki salan 

Editor: A dish that you love but do not have on your menu

Couscous Ghost Dum Biryani with Gur Kerry ki Chutni

Editor: What according to you does it take to become a successful chef?

• Dedications on work

• Dedications on learning 

• Learn To Lead As Well As Manage 

• Have a passion for food 

• Spend time in the kitchen  

• Get a Culinary Arts Job

• Get familiar with the industry, Hone your skills 

• Work Ethic and Stamina, Management Skills 

Understand That The Top Line Drives The Bottom Line, Know How To Build the Brand 

Editor: What advice would you give to a young culinary student?

• Dedications on work 

• Development and learning skills 

• Read maximums Culinary books 

• Define Your Goals 

• Focus on the Goal 

• Be Ready to Ask Questions & Listen to the Answers

Editor: What instruments/ equipment/devices you cannot imagine working without?

Knife & temperature thermometer 

Editor: Your favorite ingredient is…

Kasuri Methi & Rose Petals

Editor: Name chefs, you find amazing or chefs work you admire

Jerson Fernandes. Executive Chef at Novotel Hotels 

Manish Kusumwal Corporate Chef at Keys Hotels 

Editor: What books should every chef read?

Laurus book 

Food nutrition books