“One day, I gathered the courage to tell my parents I wanted to be a chef. My dad paused for a while and then asked, “Do you want to become a bawarchi wala?” I replied confidently, “Why not?”

Cooking has always been my thing. It started as a hobby when I was young, mainly because I struggled with obesity during my younger days. I would experiment in the kitchen, trying to make healthier meals. Over time, it became something I truly loved. But it was my sister who made me realize that this passion could become a career.

After my 10th grade, I took a two-year diploma course in Multimedia and graduated with a BSc in Animation from ICAT Design & Media. During the lockdown, I freelanced in animation and completed related diplomas. But once the lockdown was lifted, I decided to take a leap into the culinary world and joined the Institute of Hotel Management (IHM), Hyderabad.

When I joined IHM, I had no idea how the professional culinary world worked. Until then, I had only cooked at home. IHM showed me that cooking professionally wasn’t just about making a dish—it was about presentation, precision, and understanding flavors on a deeper level. It was a space where I could connect with others, brainstorm ideas, and feel part of a community-something I missed while studying animation.

Animation required me to sit in one place for long hours. Becoming a chef was more dynamic, creative, and gave me the chance to meet new people while constantly learning.

I started my professional training at Park Hyatt in their buffet restaurant and coffee shop. I later moved to the Italian kitchen at Tre-Forni Restaurant, where I now work as a Commis-1 chef.

Being one of the few women in a predominantly male kitchen came with its challenges. At first, there were moments where I had to assert myself and show that I belonged here just as much as anyone else. I realized that staying confident and being vocal about my abilities were important. Over time, my work spoke for itself. Guests would often leave compliments about the care and attention I put into their meals, and that earned me the respect of my peers.

The erratic timings are another challenge. It’s a 12-hour grind, and that’s standard in this industry.
Over the years, I’ve worked in different sections of the kitchen. I particularly enjoy experimenting with flavors and ensuring every dish feels authentic to the guests I serve. These little experiments keep my passion alive and help me grow as a chef.

Outside the kitchen, I’m still an artist. I take up freelance projects in 3D modeling and animation. My parents, who were initially skeptical about my career choice, are now proud of me. They see me as financially independent and supportive of my dreams. I often invite them to my restaurant to see me at work—it makes them happy.

For anyone considering a career in the culinary world, I’d say it’s not an easy path. It demands a lot of time and commitment. There are no weekends, and the hours can be exhausting. But the rewards are worth it. You get to explore cuisines from around the world, meet incredible people (sometimes celebrities), and most importantly, find a family outside your own. I know I did.”

• Chef Aarushi