Tell us about your culinary career so far.

I went to Welcomgroup Graduate School of Hotel Administration, Manipal, India where I completed my Bachelor’s degree in Culinary Arts. During my time at college, I did several internships with 5-star hotels. I then went on to work in a patisserie as a pastry chef for almost a year.

In September 2022, I moved to the UK to complete my Master’s in Culinary Arts Management from University College Birmingham. I moved to London in June 2023 for my placement at the Royal Air Force Club.

After successfully completing this placement, I continued working part time at the RAF Club while completing my degree. As of June 2024, I am now pastry demi chef de partie at the Royal Air Force Club and am soon graduating with a Master’s in Culinary Arts Management.

Why did you decide to enter the Graduate Awards?

I had a few colleagues who did extremely well in the Graduate Awards in the previous years and they told me that I should definitely enter. I thought it would be a great learning experience and challenge for me, considering it was something that was outside my comfort zone.

What would achieving the Graduate Award mean to you?

Achieving the Graduate Award would be a huge confidence boost and will definitely push me to keep developing my skills as a pastry chef and also participate in more competitions in the future.

What would you most like to achieve as a chef and why?

I would love to compete in the World Chocolate Masters someday. Apart from that, I want to keep practising my skills and expanding my knowledge as there is so much to learn.

How did you find the semi-finals experience?

I think the tasks for the semi-finals were very interesting and the whole experience helped me learn a lot. From dish development, to figuring out different flavour combinations it was a great experience and challenge.

What advice would you give to a young chef who is considering entering the Graduate Award?

I would say to take the leap and believe in yourself! Don’t be afraid to get out of your comfort zone. It’s not easy and requires you to put in a lot of hard work, practise and perseverance. Having a supportive mentor is a bonus and take advantage of all the advice they and the members of the Craft Guild of Chefs are able to offer!

What do you love most about being a chef and why?

The thing I love the most about being a chef is that there is something new to learn every day. It allows me to be creative and experiment with new techniques and flavour combinations. There’s never a dull moment in the kitchen!

What’s your favourite type of food to cook?

My favourite type of food to cook has to be simple home style food! It’s so comforting to have a hot bowl of steaming rice and chicken curry after a tiring day at work. My newest comfort food to cook and devour is Hainanese Chicken Rice!

Tell us about the best meal you’ve ever eaten.

The best meal I’ve eaten was a couple of months ago. They were homemade lamb arepas with a garlic and mint yogurt dip that my partner made, and they were absolutely smashing!

Which chefs do you look up to in the hospitality industry and why?

One of the chefs that I really look up to is my executive chef at the Royal Air Force Club, chef Michael Dutnall. He is incredibly supportive and always pushes you to be the best at what you do. Another chef I look up to is Cedric Grolet. His desserts and pastries are truly a work of art.