“I never planned to become a chef. My culinary journey began as a young boy, watching my family cook and spending hours in my grandparents’ kitchen. My dadi was my first teacher. I would sit beside her, ask countless questions, observe every little detail, and slowly discover the joy of creating something with my own hands.

By the time I was around 16, cooking had become more than just curiosity. I started experimenting with different dishes and preparing meals for my family and friends. Their encouragement gave me the confidence to take my passion seriously and think about cooking as a career.

That led me to pursue Hotel Management — a decision that marked the beginning of my professional journey.

Over the years, I had the opportunity to work with different hotel chains and experience the culinary world across Jaipur, Maharashtra, and Telangana. Each place, each kitchen, and every chef I worked alongside taught me something new.

Today, as a chef, consultant, and blogger, I wear many hats. Balancing them all isn’t always easy, but I believe that a chef is always a chef, regardless of the roles we take on.

For me, food has never been just a profession. It is my first love, my art, and a fascinating science. There is something special about taking simple ingredients and transforming them into something that can bring people together and create a memory.

I continue to learn every day — by reading, learning from renowned chefs, exploring new techniques, and keeping myself connected with the ever-changing world of global cuisine.

Looking back, I realise that what began with countless questions in my dadi’s kitchen eventually became a lifelong journey of learning, creating, and sharing through food.

And perhaps that is what makes being a chef so beautiful — there is always something new to discover, something new to create, and another story waiting to be told on a plate.”

— Chef Prince Joshi