Becoming a Professional Chef


“Cooking is like Love. It should be entered into with abandon or not at  all.” Harriet Van Horne

Passion, Patience, Persistence, Perseverance, Perfection and Pain are the essential  “P’s”of virtues required for a young Chef.

There may be several instances when an individual may feel stressed, broken and thwarted to an extent of frustration of wanting to give it up all.   Then this actually is the point where one would need to ask oneself – whether He or She can take up the real challenge to go further or not?

All the day to day pain and hard work would seem to go unnoticed, especially the very the long hours, the challenges of handling untold pressures, working in strict conditions, adhering to the best of standards, all of these while performing to acceptable  levels  and taking a continuous  string of  instructions from Superiors in a right earnest  state of mind & spirit regardless.

It is a challenging world out there  in the Production Kitchen  no doubt; whilst being pushed to the very limits, one either needs to learn to  survive and adapt to emerge strongly as a Winner to Become a Professional Chef  or else perish  in this mayhem.

As Julie Powell candidly remarked “Cooking saved my life! Sure, there were some miserable moments, but that was sort of the point, to find something challenging and consuming enough to take a place in the centre of my life into which was creeping a horrible feeling of stasis and the doom of mediocrity”.

It actually takes a lot to become a Professional Chef and when you eventually become one, it is definitely a sense of real accomplishment, something above mediocrity and the ordinary.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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