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

As a child, I was always fascinated seeing my mother and grandmother cooking excellent food in the kitchen. I was always involved with them in the kitchen as a helping hand during festivals and family get together. The inclination and passion were discovered at a very young age. 

Furthermore, my father was a hotelier and his guidance paved the path for my journey and I joined my management institute for Diploma in Chef’s management. Post that I pursued a Course in Food Production Principles from American Hotel & Lodging Educational Institute. The year 2001

I started my industrial training with Cidade de Goa and then came to ITC Maurya. In my tenure of 18 years, I have worked with various ITC Luxury Collection Hotels at different levels. I have also worked as Corporate Chef with Select Group, Asha’a - Asha’s Restaurant International, and WAFI Hospitality, Dubai. 

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

I clearly remember my 1st visit to an industrial kitchen during my training in college. My eyes gleamed with excitement and my heart pumped faster. I felt exquisite seeing the big equipment, cooking vessels, handis, and the process of food production in bulk. The long working hours were definitely challenging but my mentors motivated me and the passion grew over years.

Editor: A dish your patrons/guests love

Biryani

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

It is very important for a chef to be passionate, innovative, and adaptable. Consistency and hard work play a very important role, as our job is strenuous and requires a high level of energy and determination.  

With the continuous change in trends, one must keep updating the skills and knowledge to match with the market.

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

Immerse yourself in the industry and learn more and more about other culinary leaders and their journey. Consistency, passion, and determination play a pivotal role in laying the path for the future. 

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

The knife is the most important tool for the chefs in the kitchen. 

Editor: Your favorite ingredient is…

A basic ingredient like “Salt” has the ability to make or break a dish. 

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

Chef Manjit Singh Gill has been the epitome of culinary art and I have closely tracked and followed his principles. I also had the pleasure to work under his able guidance in the past years with ITC Hotels.  

Editor: What books should every chef read?

Basic of Cookery, Theory of Cookery, Larousse Gastronomy, Book of Ingredients, Art of Garde Manger, Charcuterie