“there are no shortcuts. A tree never grows from nothing.”
— Chef Nouel C. Omamalin
Exclusive Interview with Chef Franky Dsouza | Executive Sous Chef | Atlantis, The Palm
Why passion can take you places! Read about Chef Ankur’s journey to the Maldives!
“I express my gratitude towards God that he has given me this wonderful art of expressing myself through my food.”
What advice would you give to a young culinary student?
Have a solid foundation, everything that you go through prepares you for the future.
“It might be a cliché, but I believe that love and passion for your work makes you a successful person”
Kunal KumarHead of Culinary TransformationIbis Hotels India
A visionary academic, Dr Amit Kumar talks to ahoychef! about what it takes to create future leaders of the industry.
An Exclusive Interview with Chef Sharad, Executive Chef Around the globe: Asia, Middle East and Africa. Now Group Executive Chef in Tanzania.
“Attitude and discipline are the most important things one should have to become a successful Chef”
Chef Metrani shares his unique experiences that made him the fabulous chef he is today!
Executive Chef @ HYATT REGENCY DUSHANBE
Executive Chef at Radisson Blu Hotel & Residence Maputo