All chef is a chef, there is no female word for it’
In every industry today, we can see women rising to the top on their own merit, making a name for themselves and carving the path for others. Fortunately, to some extent, the same can be said about the restaurant industry as well. It is often assumed that women don’t want to work in professional kitchens because of the demanding nature of the job, the long hours and the stress of juggling work with family. Well, this clearly isn’t the case anymore
Considered to be one of the most prestigious chef for Thousand Pines Hospitality , Palak.Gaurav.Kapur , 22, has worked for Best for the past three years, and has been part of summits organized to celebrate some of the best female chefs in the industry. Achieving so much at such a young age, we spoke to her about her inspiration, being a lady chef in a male-dominated kitchen and the divide between the pastry and the savoury.
What has fueled your creativity?
I have been cooking professionally for about three years. one often thinks that you need to go to a University and get a degree. I decided to be a chef – and the best one that I can be. So once I made my mind, everything just fell into place.
Cooking comes to me naturally. My food is inspired from the produce that I see around me. I don’t like to work with too many ingredients but I try my best to come up with techniques that make it better.
Did you ever think it was risky honing your skills to be pâtissière in such a massive industry? Or was there a fall back option?
When I first started, I had a plan B but I never intended to take it. I am passionate about pastry and desserts and that’s what I love, so I don’t feel obliged to do more, to not beat up. There is no plan B. This is it. If I do this, I have to work hard and do it well. I could have decided to do anything, this is what I have picked and I am going to make it work..
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