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

Well, this journey was not planned earlier, though I had a great love and interest for food since childhood, never decided as a career.

I was doing my science graduation, My Father suggested me to give exams for Hotel Management. In those times back in the ’90s working in the hotel was a big question mark the only person to support and guide me was my father that’s how I actually took the first step in this industry. I have completed my Hotel management from IHM Patna and was more interested to join Front Office. During my industrial training at the ITDC hotel in New Delhi, I was so much fascinated by the professional kitchen of the hotel and the chefs working in a busy environment that I decided then and there that this is the line for me and I want to become a chef.

From there it all started, and there was no looking back. Before I completed my final year of Hotel Management I was selected for Rajvillas An Oberoi resort in Jaipur as my first step in Kitchen as a Commis Chef. From there my actual journey started in the world of Hotels Professional kitchen. Oberoi Hotels are considered to be the best place of learning and making your base strong.

In my 17yrs of career, I have worked with the best brand and chains of hotels in India and abroad to name a few, Rajvillas An Oberoi resort, Grand Hyatt Mumbai, Hilton London Gatwick Airport,  Carlson Rezidor Hotel Group – Radisson Kathmandu & Radisson Kandla, Lemon tree Hotels, Sheraton Australia.

And celebrity chefs like Jamie Oliver in Jamies Italian restaurant in Birmingham and Chef Sanjeev Kapoor.

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

My earliest kitchen memories start with ITDC Hotels Bakery kitchen, I was fortunate enough to work with great Chefs, and in every section of the kitchen. I started getting appreciation from chefs and with that, they started giving me more responsibilities.

Editor: A dish your patrons/guest love

Menu and dishes change as per hotel you are working with, the season of the year and of course as per the guest preference, so it becomes very difficult to remember one dish which guests love. I always make sure whatever we cook, we cook with love and soul.

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

The list is long, as I have been to so many places, worked with so many hotels & prepared many dishes, it is not always possible to incorporate my favorite dishes in my current menu. I love rustic authentic Italian food, which I learned from Chef Jamie Oliver in the United Kingdom, miss that kind of food here in India and it is not there in my menu as well.

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

Everyone has their different opinion about success in life, I personally believe one should have professional education, passion & required skills if you really want to be successful as a chef. This profession is very challenging and required a lot of passion and  patience,

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

This industry requires and demands a lot of hard work and quality time of your life if you are ready to work on festival days, ready to miss your holiday plans &  really love what you are doing then only enter in this Kitchen.

Don’t just come to wear a nice chefs coat, click food pictures to post on Social media, being a chef is far more than this.

Have patience and work hard, respect your colleagues and seniors. 

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

A good sharp knife, probe thermometer & tasting spoon

Editor: Your favorite ingredient is…

Fresh herbs- which is the essence of every dish you are preparing, it gives a fresh and green look and completes your dish.

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

Chef Jamie Oliver, Celebrity Chef in the United Kingdom. I like the way he is connected with his roots, the way he is promoting local produce and farm-fresh vegetables, promoting healthy eating in school going kids, using simple ingredients to make amazing dishes.

Editor: What books should every chef read?

Larousse Gastronomique – For French Cuisine, Food And Cooking: The Science and Lore of The Kitchen by Harold McGee, Modern Cookery – Thangam Philip,