Failure Will Never Overtake Me If My Determination to Succeed Is Strong Enough - Masterchef Akash Sonkar

Want to become a member of Eat My News? You can enrol for EMN membership now from here.

1. Tell us about your background and journey.

I was born and brought in Delhi. I did my schooling from a government school and graduated by Delhi university. I was very young when my parents separated, then I lived with my mother because she was a working lady so I mostly go to the kitchen try to help her in house management at that stage my cooking journey has started and I've decided that I will become a chef for sure but due the bad  financial condition of my family I wasn't able to do hotel management and after my schooling I started working in corporate to feed my family and so many years passed then I realised that I forgot my aim and I'm not the right place but due the family responsibilities I had to do the same but in 2019 I did the audition for Master Chef India season 6 and I appeared in competition  and that was the turning point of my life.

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

I always love cooking and so much inspiration comes from my mom and for me kitchen is the magical place for every family where we cook happiness and make our family happy and healthy. After MasterChef it was like a chance to gain my aim in my life back I've decided to do something in food industry and I've started a venture where we manufacture all types packed and processed kababs and Indian Mughlai food and the venture called 'Frozo food works Pvt ltd' 

And we do supply in entire country now.

3.What does your typical day looks like?

Every morning I visit  to my factory and I see the production  and I check out all the things related to it. And then I pick any work from my schedule like I have few clients to consult so I help them out and then try to finish my work before evening so I can spend the spare time with my family and work for my health. 

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

Of course approach changes when you do it professionally because you have to take care so many things related to taste and the presentation and each small points but home cooking is the real fun where you create and you're bit open to do anything crazy and those changes and creations you apply in your professional time 

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

I must say kabab is the single recipe which defines me a lot and very close to my life and I really love to make them and I feel very good and I've discovered almost 100+ recipes by myself.

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

I think cooking is like a any other talent which is required naturally but a school or a good institutions can polish your talent.

7. Which is your favorite book and why?

Alchemist is one of my favorite book because it's all about motivation and focused aim in life.

- Masterchef Akash Sonkar

Interviewed by - Gurleen Kaur