A Chef's Journey Through Taste and Service

In this first-person account, Mohammad Majnoo tells Gowher Bhat about his journey from a village kitchen helper to a mentor, sharing stories, lessons, and the rich culinary culture of Kashmir that shaped his life and his community.

- Gowher Bhat

I still remember the smell of onions on my very first day in a kitchen. My hands fumbled, tears pricked my eyes, and I felt unsure.

Chef Abdul Khalif Bhat looked at me and said, "Patience, beta. Cooking is love and practice. You will get there."

That sentence changed everything. I realized cooking was about care, attention, and respect for those who would eat what I prepared.

From that day, I moved from one kitchen to another, carrying my knives, spices, and dreams.

Fifteen officers' homes, company messes, hostel kitchens. Each had its own rhythm. One officer liked food spicy, another mild. I learned to read tastes like people, listen without words, and understand what a meal could do to someone's day.

Cooking for hundreds in messes and hostels tested me. Every dish had to be perfect, fresh, and consistent. I learned to manage a team, keep spirits high, and work faster than I thought I could.

Every simmering pot, tray of bread, and carefully plated meal became practice in patience, discipline, and humility.