Unless you are naturally talented, you won’t gain interest and the foundation for your cooking career. The best education comes naturally by practising. But a coin has two sides.
I have completed my education in diploma sound engineering and worked for media for the last two years as a sound engineer. I was enthusiastic for cooking from my childhood. But never thought that my dream would come true when I open my "PAN TO PLATE" in Kolkata. This was a step towards my passion.
The credit goes to my didi Varsha and jiju Arijit, who has always been there with me as a backbone. I used to serve Momos, Chicken Pakoda, Egg Pakoda, Corn Chat and many more. I gained a lot of happy customers.
However, unfortunately, Covid-19 became a barrier and paused my career and I had to return to my hometown. But I never lost my hope and was confident that I would build up again.
Finally, now I am up again with my "PAN TO PLATE" in my hometown. This is one of the biggest challenge and by God's grace, I am sure I will rise again more deliberately.
2. What led you to take up this career path?
As mentioned earlier cooking was my passion. I was passionate about those that make the food, serve the food and grow the food. Belonging to an Odia family, my mom used to cook variety of dishes such as pithas, dalma, rasgola and I inherited these skills from her.
These stuffs enhanced me a lot. Further, I used to watch food blogs and master chef which helped me to gain confidence to built this as my career.
3. What does your typical day look like?
The most fascinating part about my job is that there is no typical day. I usually start my work early morning. And I make sure that the most urgent works are completed first. Then, I sit down and plan the day.
I bit down what all plans I have to complete and prioritize them depending on their urgency and importance. This way I can set up my priorities. My Mom and my friend Preeti act as helping hands for me who lower all the burdens of my life as well as in my career.
Lastly, I just want to say that something which is your passion, will never make you feel bored or exhausted. So even if a day in my career becomes typical I try to learn something from every second of that day. And this makes me love cooking even harder.
4. Does one's approach change when cooking professionally and at home?
Yes, I agree that one’s approach changes when cooking professionally and at home. When we do it professionally it's out of passion but when we do it at home it is just cooking.
If you are cooking in home and often have guests, you undoubtedly had someone to tell you that you should open your own restaurant. But when it comes for cooking professionally, there are various factors that make it different from cooking at home.
For example, the equipment and the food are different, cooking professionally also bothers about the health and taste of the costumers, presentations matters a lot in a Restaurant, cooking for 100 is not the same as cooking for 4 and many more reasons.
5. Is there a dish you particularly associate yourself with?
As I said before that I am so passionate towards cooking. And this passion of mine makes me associated with all the dishes I cook. I associate myself with “PANI PURI” as being Indian.
I also associate myself with “ICE CREAM “as I melt down easily and try to bring smile on people’s face, I even associate myself with Biryani, Chicken, Sandwiches, Chocolates, etc.
6. Can cooking be learnt at culinary schools or a natural talent is required?
In my opinion, both aspects are equally required for learning cooking. Unless you are naturally talented, you won’t gain interest and the foundation for your cooking career. The best education comes naturally by practicing. But a coin has two sides.
In my opinion, both aspects are equally required for learning cooking. Unless you are naturally talented, you won’t gain interest and the foundation for your cooking career. The best education comes naturally by practicing. But a coin has two sides.
Professional skills can increase the level of your cooking and expertise the talents. For gaining professional skills an individual requires a particular field and that field is provided by the culinary schools.
7. Which is your favorite book and why?
To be very honest, I have never gone through books for cooking. I was never a Bibliophile. I have learnt cooking by going through different videos, by asking people about their own style and going through different blogs.
To be very honest, I have never gone through books for cooking. I was never a Bibliophile. I have learnt cooking by going through different videos, by asking people about their own style and going through different blogs.
This helped me in letting my know about the taste of the people around me, also in memorizing dishes and had improved my creativity level.
I'm on Instagram as @pan.to_plate. Install the app to follow my photos and videos.
Interview By - Sonam
Interview By - Sonam
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