i have been cooking since i was 21 and been hosting dinners for friends & families.
i have also worked as volunteer in kitchens, at soup kitchens and at small gatherings, learnt from street vendors and through some chef friends.
by profession i am in advertising and got into it to fulfill my creative urges but it never did...the industry is not what it was today and most of the time u r just clocking in time and decaying over the desk. I quit my job.
i have always thrived in high paced environments with proven outputs and being a professional chef has always taken a backseat as it compromises your social life and peace of mind.
but now i am at crossroads and i am revisiting this option.
i do have a vision to open my own restaurant and have certain ideas about the kind of cuisine that might grow to become more commercially acceptable.
my main goal is to build professional credibility now and lead to a permanent job working for a top indian restaurant as thats the cuisine which has failed to provide high output of quality midrange restaurants....indian food is either too expensive or too inconsistent and disappointing.
looking into enrolling in US as its a huge food economy and always ahead of trends i want to catch up to.
realistically am i too late to begin now ?
I want to work towards becoming a chef de cuisine within next 3-4 years and eventually setup my own food business.
- knife skills: 7/10
- cuisines comfortable with: Indian, Italian, Grill, Chinese and classic english breakfast