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I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
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My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
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If you're a happy person around food, you can be a professional chef. It's fueled by passion.
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We are reaching a stage where the source of food has become markets and supermarkets. On a sub-conscious level, we are becoming unaware of the original source, which is land.
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Being a Punjabi, it is very hard to say this, but Punjabi food is very overrated.
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I believe that 'Food is a giver.' It gives you nutrition, health, and at times can give you recognition, like it did in my case, and you got to treat it with that kind of respect.