What inspired you to become a chef?
My inspiration is always my Mom as a professional chef she always improve on food as she follow many of the food critics and chef she taught me how to prepare rice, Indian curries and all time favourite magi and that is movement when I have a thought in my mind to become a chef and my professionalinspiration is Chef Rohit Gambhir, Executive Chef of The Oberoi New Delhi.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
I enjoyed the most when i cook Modern European cuisine more than just interest it fascinates me as you can create an art out of ingredients on the plate. The colours and different textures will give a unique taste and view to the ingredient which you are cooking.
Is there a chef you admire the most? Who and why?
Chef Bjorn Frantzen, as I always fascinated about the world of molecular gastronomy and Michelin Star Chefs he is the one who I admire the most because of the uniqueness in his dishes, the way he uses the ingredients and the simplicity of presenting the rare and complex ingredient in different textures and taste.
What have been the key drivers for the success of your journey?
Creativity, hard work, passion for cooking and the most important thing is discipline, as discipline teaches me to be on the right path follow the right direction and do not deviate from the goal what I set for the future.
Do you have any advice for someone wanting to become a chef?
Once you decide on your occupation you must immerse yourself in your work, you have to fall in love with your work and never complain about your job you must dedicate your life to mastering your skill and this is the secret to success.
Who do you love to cook for?
I love to cook for my wife and son on my day off.