Each element in Karigari illustrates the chef's gastronomic journey around the world. Chef Harpal Singh Sokhi, known as the "Energy Chef of India," has transitioned into the "Dancing Chef of India." Renowned for his vibrant personality and culinary expertise, Chef Harpal has left an indelible mark on the Indian food scene. He graduated from IHM, Bhubaneshwar, and spent his initial years learning different international cuisines but later realized that his interest lay in unearthing authentic regional Indian food. His achievements include being honored as the Chef of the Year 2012 by the Golden Star Awards and being recognized as a Global Influencer at the Global Influencer Summit in 2018 and 2019. Through his various ventures and TV shows, Chef Harpal continues to inspire and delight food enthusiasts across the globe. In an exclusive interview with Ekkta Bhargava, Publisher of Better Kitchen, he highlighted his culinary journey and the new venture of Karigari restaurants.
What sparked your interest in the culinary arts?
Well, when I think of the spark, I would say that it came across from my mother and father, both were good in cooking and I would closely watch them do meals that left memories in my mind. However, the spark was not felt unless I was pushed to do hotel management out of necessity and not by choice. I had to take up hotel management as a skill course guided by my brother so that I could get a job immediately after passing and support my family. It only when I joined IHM Bhubaneswar did I realize the details of subjects and what all was being taught there. It is there that I got the spark of becoming a Chef in the third month of my first year in IHM and there on I never looked back and only wanted to become a Chef.
Were there any specific influences or experiences that motivated you to become a chef?
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Bu hikaye Better Kitchen dergisinin Issue 03/2023 sayısından alınmıştır.
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