I wanted to become a Genetic Engineer and do research on Human DNA. But during my graduation, I found this is possible only from the USA, for which my financial status didn't allow me to go ahead. At the same time I read a couple of articles on French culinary history, and some of the globally popular chefs' lives, wherein at that time, almost 35 years ago, Indian culinary history was not even documented and chefs we not doing that great in their profession. As I got admission to three-year Diploma in Catering Institute – Chennai, I was delighted and started to focus on developing my basic skills. Later it was Oberoi Hotels Management Training Programme and the exposure in the kitchen that made me focus completely on the culinary profession.
I learned if you control the art of food taste; through the tongue, one can achieve the best in his life.
It is a chef who can make the impossible possible by means of honest creativity on food and present it with love to human mankind. This is my inspiration to pursue culinary arts.
Having served the likes of known celebrities and VVIP dignitaries, what challenges and opportunities did you face in excelling in your art in food?
First - one should be perfect in his subject. For me, it is my art of cooking with love and it’s both scientific and technical knowledge of blending the selected spices and ingredients to create a 'wow' factor in each and every dish that I prepare.
This story is from the March 2020 edition of Express Food & Hospitality.
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This story is from the March 2020 edition of Express Food & Hospitality.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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