Chef Agnimitra Sharma:-
Chef Agnimitra Sharma have been in the hospitality industry for over 16 years. Armed with a Diploma in Hotel Management from Indian Institute of Hotel Management, Patna.
Currently working with the Lemon Tree Hotel, Electronic City, Bangalore as Senior Executive Chef. A humble beginning with the Centre Park Hotel in Bangalore set the foundation for my career in Culinary. Chef Agnimitra Sharma have also worked and helm the kitchens with some of the hotels which include Centre Park, Umed Bhawan Palace, The Metropolitan Hotel Nikko & Chanakya Hotel.
What inspired you to become a chef?
Growing up I imagined myself becoming as a chef. my mother would always be cooking something or the other for the guest at home. My father also took a keen interest in food and their liking made it easy for me to enter this field. Even though I was pursuing engineering I left the course halfway because I knew my heart lay in the culinary world Through dedication and practice, I soon developed the aptitude required for a culinary professional to be successful.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Italian cuisine, particularly homemade tortellini, risotto, pan-seared chill ion seabass as it offers an abundance of taste and simplicity. I really enjoy cooking Thai cuisine as it involves distinctive and very interesting cooking techniques and a whole range of flavorsome ingredients.
When are you happiest at work?
When I create a dish and it’s admired by guests. The feedback is important to be it positive or negative. As a chef, it gives me immense satisfaction when the guests are happy and relish the food we prepare. As a chef, I am the happiest when I see young chefs and team experimenting and using creativity in food. Creativity gives me immense happiness.
What have been the key drivers for the success of your journey?
Keep learning from your mistakes and move on. Most of the times inspiration comes from your day-to-day life, so keep on doing new things, learn from every source possible. My journey has been a roller-coaster ride with multiple outlets, lots of cuisines and some really talented Chefs that have given me the emphatic way to learn in this industry.
Do you have any advice for someone wanting to become a chef?
You need to be hands-on cooking, know your basics well and keep on honing your skills whenever you get an opportunity.
Yes! Focus, patience and hard work are very important. It’s important to know what you want as this is a skill and passion-based job. Planning and execution are very important.
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