“Cooking is a stress buster for me.. with a strong feeling that my cooking will make others happy and satisfy their palates, and this is how it has been for the past more than 25 years of my professional cooking life”.
I have travelled extensively across India for the first 18 years of my life.
This was possible as my father was an Army Officer. These travels have broadened my culinary horizons and made me tolerant of all kinds of food tastes. Having seen and experienced many local cultures and foods of India, compelled me to take up a professional Hotel & Catering Management education from the best institute in Asia. The Dadar Catering College (IHM Mumbai, India).
It was at The Taj Mahal Hotel, Bombay, India that I got initiated into the world of cooking. My earliest inspirations were Chef Hemant Oberoi from The Taj Mahal Hotel Mumbai and Chef Imtiaz Qureshi from the ITC Welcome Group, Dumpukth fame. With an urge to discover what the culinary world has to offer across the seven seas, I then joined cruise ships. And what an international culinary eye-opener it was!
Since then I have spent about 20 years teaching Food Production and Bakery subjects in Catering Colleges, Culinary Classes, and Workshops.
I have tasted and learned to cook the foods of various cultures, and these experiences have shaped my cooking style and I continue to experiment with the foods and flavours from across the world.
With the changing dynamics of information and food ingredients available in recent times, these are exciting times for those directly or indirectly involved with food.
Happy cooking and eating…
Venue: Chef Sunils Food Ideas, T-9, Laxminagar (west), Laxminagar, Nagpur, Maharashtra 440020