Discovering the Power of Food Through Travel and Emotion

Once there was Aarav who worked in kitchens at hotels for four years. One time Aarav went to Kerala and stayed in a house for an entire month eating a great amount of good food. In that house, he learned that food isn’t only food. It makes people feel things and tell stories about their families. When Aarav started to cook, he didn’t only use recipes but what he felt inside.

He tried mixing different cooking ways from the coast of India with ways people plated food from around the world. His cooking began to look like art and tell stories like poems. Aarav really liked the sounds in the kitchen when he worked – such as pans clanging and food sizzling. Even when it got unfathomably busy and he had to work lots more, he found it fun like music.

He says, I wanted to produce food that feels like a warm and cozy home, looks very nice, and shares interesting tales. Aarav then decided to work on a large, upscale cruise ship. He made food for so many people from different places, and every day he learned more. This significant job changed Aarav a lot, not simply cooking but also thinking.

He made sense of what people from different countries liked to eat and how to keep food good for our planet. Aarav climbed up to become a chef who tells everyone what to do in the kitchen. He had to keep teaching himself, too, like what it meant: – to be an upscale artist with food, but you have to agree on what to produce— to fix tiny errors, which are small mistakes only young individuals notice— to have trouble thinking clearly, when you don’t remember things right— to have a basic understanding of life: sometimes you don’t really grasp life.

Climbing the Culinary Ladder and Learning to Lead

Aarav was always learning and always getting better at cooking and being a chef. Aarav used to be a significant helper on a ship. Instead of just making food, he was in charge. He took care of a team from far and wide, kept track of all the things they needed, ensured everything was unfathomably clean, and taught new helpers how to cook.

This job helped him grow up a lot. But Aarav learned that being the leader means caring about people, not only telling them what to do. We don’t simply produce tasty dishes, we help people be better, he told the other cooks. When Aarav turned 30, he went back home to India. He didn’t go back to just work–he wanted to share his wisdom, ideas, and stories with everyone.

Building an Online Identity and Spreading Culinary Knowledge

He made a page on Instagram where he put up his cooking tips, showed how to make food look pretty, and shared true stories about working in a kitchen. An entire group of people—like 100,000—started to follow him in just one year! Pretty soon, Aarav became a star. People asked him to come to events, appear on TV cooking shows, and his story was told in food books.

But he didn’t let all the attention go to his head. He spoke of important items, including: ensuring fully chefs take care of their minds–telling people about all the different kinds of food from places in India–showing young individuals who don’t have much how to prepare meals–setting up special places where they cook food for people who need help.

That’s how Aarav used his excellent work to do good things.. But he felt as if he still needed to learn how things work.

Education and Early Struggles in the Kitchen

He got help to go to a well-known school for hotel management elements in Mumbai. That’s where he really started to grasp how cooking is similar to science. He learned about keeping food safe and secure–and how key it is to keep everything ready and neat. But the significant thing he learned was you need to be nice and not just good with the cooking elements.

Aarav’s first cooking job wasn’t all that upscale. He was in a very crowded hotel kitchen doing simple tasks like a new cook, making onions ready, cleaning fish, and getting things lined up for another chef. His hands would always have the scent of garlic and fish, but he didn’t mind. He was happy because he was getting better at fitting in and watching how things go in the busy kitchen.

Aarav said all top cooks start out doing this boring work. He saw beginning jobs as really key, not simply very boring jobs, and he knew that being very good at cooking was about doing hard work all the time.

Becoming a Global Chef: Cultural Lessons and Lifelong Learning

The kitchen worked similar to an army with leaders and rules and even its own special manner of speaking. Aarav went from the beginner chef job to a slightly better job after two years.

Then he improved and took care of grilling and frying things as a more important cook. He also got to learn positive ways to cut with a knife from some chefs from Japan and how to cut meat from a French chef.ng over and over to become really good at cooking.

In the kitchen, people were ranked like in the army — everyone had a job, rules, and their own manner of speaking. After two years, Aarav got to be a better cook and then, later on, he was in charge of cooking things such as grilled dishes at the main cooking area. He also learned distinct ways to cut with knives from Japanese chefs and how to prep meat from a French cook.

Sauce reduction from an old Goan legend.