Harun Rashid - Chefs Need To Study Culinary Education, This Is Important To Understand The Food Science (Chef, India)

I believe once with a cool or refreshing mind he can cook always a portion of good and delicious food while need discipline, well mannered with good team player ability to serve the best foods to the guest.

1. Tell us about your background and journey.

I am from Kolkata, West Bengal and from a family where people never had thinking about the culinary profession But during my schooling time I always saw the newspaper with lots of hotel management advertisements and then I start thinking about my career as a chef.

Finally completing my Higher secondary Studies I decides to take admission in Hotel Management Colleges but unfortunately, my family took one and half year to understand these Hotel Studies. In 2006 I took admission.

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

I have a dream to be a good and popular chef, I always try and want to do better and always hunger for learning and develop my bits of knowledge.

I have been working for 11 years and worked with some top-level restaurants and hotels and achieved certain goals.

3.What does your typical day looks like?

Chef life is always full of fun, I believe once with a cool or refreshing mind he can cook always a portion of good and delicious food while need discipline, with good team player Ability to serve best foods to the guest.

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

Home cooking is the best, but commercial cooking is different and not possible to make at home, Chefs are skills, arts, knowledge of cuisine around the world and ability to serve food for any amount of guests, other than cooking is limited cooking with loves and using family recipes

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

I love to eat biryani and also want to learn how to make all versions of biryani around India, I worked in major cities and learned many varieties of biryani and still want to learn more.

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

I think chefs need to study culinary education, this is important to understand the food science and for career growth, another side the cooking skills, cooking arts can only learn and develop during jobs.

7. Which is your favourite book and why?

I like and always read Larousse Gastronomique, this book is a bible of cookery, apart from this book I use to studied Modern cookery and theory of cookery, this all books had given a good knowledge of culinary studies.

- Harun Rashid

I am Harun Rashid, from Kolkata West Bengal, I passed my Hotel School in the Year 2009. I started my careers with some Finest Indian Chef In India,

I worked in major cities in India, Abu Dhabi (U.A.E.), Kuala Lumpur(Malaysia).won 5 medals & participated in many international culinary competitions. 

Since 2010 I have been working in the Indian Specialty

restaurant, last 8 years a part of top Indian speciality restaurant in Abu Dhabi, 

Kuala Lumpur, last 5 years I managed two Indian speciality restaurant in Kuala Lumpur, Malaysia & achieved the number 1 position on trip advisor.

Can google my profile type” chef Harun Rashid” and also got a YouTube channel with the same name.

Currently, I am working with one of the best Indian Restaurant in Kuala Lumpur, Malaysia as Head Chef and managing 20 subordinates in Kitchen.

- YouTube: Harun Rashid

- Interviewed By Pratibha Sahani