What does receiving this award mean to you personally and professionally?

This award is a great achievement for me. As a young chef, receiving it has really given me the drive to keep pushing through any challenges that get thrown at me. It means so much that all those nights and days off practising have paid off.

What was the most challenging part of the Graduate Awards exam for you, and how did you overcome it?

This was my third time doing the Graduate Awards, and each time I’ve learnt so much. The most challenging part was making sure I stayed calm under pressure. It feels like you have a lot of time, but it runs out very quickly, and with such esteemed judges walking around checking everything you do, the pressure can get to you. I overcame this by practising non-stop.

How did you prepare for the exam, and were there any unexpected moments during the day?

It’s hard to fully prepare for an exam like this as you never know what’s going to happen on the day or how it will go. The best way I could prepare was by practising as much as possible to feel confident in every part of the exam. The most unexpected part was getting Whitstable oysters in the mystery basket main course. This was something I hadn’t seen in previous years of competing and didn’t expect. However, it was great to use such an amazing product in the exam.

Can you share a moment during the Graduate Awards process that really stood out to you?

For me, it was the awards ceremony at Fortnum & Mason. This night really highlighted how significant this award is. It truly celebrated all the people involved in this amazing exam.

Where do you see yourself in five years? 

In five years, I hope to be competing in the Craft Guild of Chefs National Chef of the Year competition. This would be an amazing opportunity to push myself to new limits and I know I would learn so much.

What advice would you give to future candidates preparing for the Graduate Awards?

Practise, practise, practise! The more you practise, the fewer surprises there will be on the day. Also, pay close attention to seasonality when designing dishes and working with mystery baskets. Take this as an opportunity to learn, improve your skills, and meet new people. Most importantly, have fun with it!

How did you find the mentor trip? 

The mentor trip was a crucial part of this award. Having such a close look at the produce in Kent and enjoying conversations with suppliers was so important. I think the highlight was visiting the Whitstable Oyster Company. The team there was so knowledgeable about their products which made it a great learning experience.

If you could cook or bake for any person in the world, who would it be, what would you make and why?

I would cook for my amazing and supportive girlfriend, Krishna. She’s helped me so much throughout this process, and I couldn’t have done it without her. I would cook her a classic dish from her home in Kerala, maybe a fish fry or dosa, as those are her favourites.