Current role and career path
Currently I am working as the corporate chef for the Indian Aroma Kitchen where we have established more than three successful outlets within two years of its launch. We are constantly expanding and looking forward to add more outlets to our portfolio.
I started as a dishwasher at Queen’s Landing in Niagara-on-the-Lake and worked my way up to being a chef de partie in less than six years of my time there.
In my tenure there, I catered on behalf of Queen’s Landing as the chef in charge for some of the best wineries and breweries in Niagara-on-the-Lake like Chateau des Charmes, Stratus, Rife, Oast House etc.
From there I was offered the sous chef position at Marriott Fallsview Hotel, Niagara Falls, where I was taking care of the kitchen banquets and breakfast operations.
Thereafter, I took over a challenging position as an executive chef at the Beacon Harbourside in Jordan, Ontario.
Influences and inspiration
My mom inspired me to take up culinary as my profession and this was the best decision I took in my life and my work is what I enjoy the most!
Working my way up from being a dishwasher to being a corporate chef in less than a decade of my time in the industry and getting recognition to the organizing and kitchens that I’ve worked for!
Standout NC experience
Being from a different country, NC is what gave my first set of friends and mentors who guided and helped me hone my culinary skills. My time at NC gave me the confidence to make a difference in my career and embark on a journey that I’m proud to look back upon.
Chef Avi was and still is my mentor and inspiration.
I was a part of Dine in the Dark led by Chef Sam Seaver which gave me the exposure of culinary world.
Words of Wisdom
My advice to all the students is to trust their instincts and go for what they love the most. Passion is what can develop the biggest achievers! Never stop being creative because the day one stops being creative is the day one starts finding their profession just as a mere job.
Culinary Management at NC gives all the needed skills, attributes, knowledge and exposure one needs to get in the industry. Experienced mentors and chefs are a great help and are always there to help the students. I’m still in touch with a few of my professors who are now my mentors for life!
