Please take us through your culinary journey so far, the major milestones accomplished along the way and how they have shaped and influenced your career?
My journey of becoming a chef was no lesser than a roller-coaster ride. But I enjoyed every bit of it even though most people don’t like it. Throughout this journey, I have had experiences that has made be sensible and responsible towards cooking and has taught me some life lessons. Every single person has made a mark in my life – be it teachers, trainers or customers.
What kind of a food person are you? What do you think are your key strengths as a chef?
I am into experimenting and curating different cuisines. The love for curating has encouraged me to learn and upgrade my skills through different levels of courses conducted in the food industry. As a chef, my key strength is the desire to serve hygienic and flavorful food to my customers.
How would you articulate the role of a modern-day chef?
この記事は foodService India の March - April 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は foodService India の March - April 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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