"Cook Food With Love Without Any Discrimination" - Sharma

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1. Tell us about your background and journey.

I'm Chef Sharma (born in Singapore), a celebrity chef culinary trainer, food consultant and restaurateur. Having the early lessons about cooking from his father and grandfather, as they were in “marriage catering services for the North Indian community in Singapore”, passion for food has being always for Chef.

He began his career around 1989, at the Rits Calton Singapore managing the full staff cafeteria serving all 700 plus staff in the hotel from chefs, managers and all. Later was with few catering companies as a consultant and was managing an institutional kitchen (worker’s dormitory) for 12000 pox daily meal. Now Chef is in charge of few Institutional Catering for a Boarding School’s Kitchen catering to 450 to 800 meals per day in each School.

Since 1989 chef has being teaching culinary Art in many private schools in Singapore, Malaysia and Indonesia. In Singapore he is with PA ( People’s Association- a government body managing hundreds of community clubs) doing many hobbies and classes, chef is with this Origination has done many Culinary Classes and have Promoted Singapore food in Many cities around the world in the 90's. Chef have contributed many recipes in the local News Papers, TV programs and local Magazines.

Recently during this Covid19 period Chef have being doing Online Classes.

Chef Sharma was one of few celebrity Chefs in Singapore selected for SG50 (Singapore 50 Years Independence) Videos on Singapore Food. Here Chef did few dished related to history of Singapore.  Chef is also in the Singapore Books of Guinness Records- making of biggest amount of “Nonya Rojak” 103 kg in all at one of the Community Club. Also in opening ceremony of few Hawkers Center in Singapore with members of Parliament. 

Showcasing Singapore Local food. Have done numerous Road Show with National Environment of Singapore, Singapore Health Promotion Board and recently for National Silver Academy (aging population activity group).                                

In 2001 chef opened his own cooking school “cooking mantra’. He gives culinary tour of Singapore to tourist from world over. And the cuisine he teaches and have great in-depth understanding of regional Asian cuisine having learnt it from the best in the industry during his early career. He is equally adept with innovative Indian cuisine that is at par with the best culinary standards in the world.

Have great food knowledge in Singapore, Indonesian, Thai, Laos, Burmese, Korean, Japanese, and Filipino and of course Indian as he is an Indian Himself.

Have demonstrated history of working in the hospitality industry. Skilled in Catering, Management, Culinary Skills, Food & Beverage, and Menu Development. Strong operations professional with a Certified focused in Apply Emotional Competence to Manage Self and Others in a Business Context.


2. What led you to take up this career path?

Family was in cooking line, had a Restaurant owned by my Great Grandfather in Ipoh Malaysia. My Father had a Supermarket (grocery), but I was interested in cooking. Being the only child I used to help my Mother for cooking. From childhood had the interest of cooking and to make others happy.


3. What does your typical day looks like?

Was very hectic from 6 am to 6 pm daily. Now not due to this pandamic situation hotels and restaurants are closed. So, I tried to do consultancy which is also my best path to explore and give happiness to others.


4. Does one's approach change when cooking professionally and at home?

Approach should not change, you cook food for your loved once at home with love, this should apply in your work place also. If you think you are cooking to get a salary, change job.


5. Is there a dish you particularly associate yourself with?

Many can’t choose which one they like the most but I love sweets, Balushahi as I make the Best. Haha.


6. Can cooking be learnt at culinary schools or a natural talent is required?

Can be learned in Cooking school or from anyone but you must have an interest to cook, this comes from within.


7. Which is your favorite book and why?

My First Book I wanted was a book written by Madhur Jaffrey, this was 40 years back and not available in Singapore or India, had to get my father’s friend to buy from UK.

Interviewed By - Shathika_neevisha
"Cook Food With Love Without Any Discrimination" - Sharma "Cook Food With Love Without Any Discrimination" -  Sharma Reviewed by Shathika_Neevisha on June 21, 2020 Rating: 5

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