Q: Chef, how did you discover your passion for being in the kitchen?
My experience was very different. I was more into dancing when I was growing up, and I was part of a band that my friends used to have. I moved out of home when I was 15, and from that age I never depended on anyone. I was a dropout because of the band. We were performing a show in a hotel in Hyderabad, and the venue was right next to the kitchen. I was smelling the aroma and air of beautiful food, and I said, “Oh my gosh, this is so incredible!”
My eldest brother was a chef. My parents were worried about me. They were like, “What is this guy? He doesn’t want to go to school. He doesn’t want to go to college.” I was very careless. I didn’t really worry too much. I said, “Take it as it comes.” I started liking cooking, food, and serving people. There was no grandmother inspiration or mother inspiration. I’m a self made person. I started working as an apprentice for some of the big hotel chains. Then, I had the opportunity to go to the U.S. at the age of 18 and ended up in Manhattan. There I started working for some of the best restaurants, peeling onions, and doing behind-the-scenes work. It was all old-school style.
Q: What does the journey look like for someone who is trying to be a world-famous chef?
This story is from the September 2020 edition of Heartfulness eMagazine.
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This story is from the September 2020 edition of Heartfulness eMagazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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