“Being a chef your passion needs to be what motivates you and You need to be passionate about creating new recipes, and not be scared to experiment with different ingredients and flavours.”

— Chef Manoj Joshi

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

I came from a middle-class family where I had to do a part-time job as a kitchen helper in a catering company where I helped chefs in preparing food. The part-time job was found through one of my friend's references because he worked in the same business. From the part-time job I used to get some money, which I used to pay for my school expenses, and thoroughly I started to enjoy my work. And at that point in time, I have decided to increase my basics and I have done a food production course.

My culinary journey has been started in back 2011 in my home country in India,I started my first job with Hyatt regency Delhi as commis 2nd and I had the chance to work and learn from amazing chefs throughout my years with the same organization. I still remembered the day when I first stepped into the kitchen, it was a surreal experience. The vast amount of ingredients and techniques that have been applied are now a part of my cooking repertoire. I had the privilege of working with great chefs, and I’ll always take with me the foundation of being at the BTC Pusa Culinary Institute in Delhi, India. A school that is continually filled with talented teachers and up-and-coming chefs to learn from.

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

My beginning days when I started my journey with Hyatt Regency Delhi. I was appointed as a commis chef and my role was assigned for breakfast service where I have to take care of the complete section. I still remembered the guest who loved to have my masala omelette and while preparing my orders I love to interact with guests. while checking out the guest called me personally and gave me the thank card which was really unforgettable moment of my life. My executive chef appreciated me for the same and awarded me with an appreciation certificate which meant a lot to me.

Editor: A dish your patrons/guest love.

Italian Food would be the most loved by my guests.

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

An easy fresh and super light Mediterranean compressed watermelon salad with cucumbers ketchup and creamy feta mouse and green tea-soaked raisins, loads of fresh herbs, and a zesty honey-lime dressing

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

Being a chef your passion needs to be what motivates you and You need to be passionate about creating new recipes, and not be scared to experiment with different ingredients and flavours.

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

My Knife and my tweezer

Editor: Your favourite ingredient is…

My style smoked Maldon salt

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

My mentors Chef Maurizio rasselli , Chef Gautam sethi

Editor: What books should every chef read?

The bible for all chefs Paul Bocuse Named one of the five favourite culinary books