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Kitchen QUEENS

Prabalika M. Borah
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FOOD Here are a few women who have entered the male bastion and are ready to rule, says Prabalika M. Borah

With passion

When I cook I do it with a lot of passion; I am a fussy chef. But when it comes to eating, I am quite liberal. I am not at all demanding and absolutely non-fussy. Being a chef in the industry is a challenge and I took it up because I was the only girl in my batch who wanted to be a chef. Challenges were and are many and overcoming them to don the chef’s hat was and will be an achievement. The kitchen doesn’t give you a second chance, there are no retakes so it is up to the chef to a large extent to win over customers.

I love my job and the time spent in the kitchen makes me a total workaholic. It is a high pressure job but when you love the profession one hardly feels the pressure. At home, I do not step into the kitchen at all; I don’t carry my work with me.

Madhumita Mahanta

Executive Chef, Ista

Dream come true

Acookery show on television is all that it took to inspire Chef Wimon. The only woman expat chef in the city says, “I was very excited about the importance the chef got on TV. She was cooking and at the same time talking and explaining to her viewers. I was more than impressed. It was like an education of another sort. I made up my mind to study the course that would make me a chef. When I finished my school I joined a college and from there I did my hotel management course. There was not one moment when I felt I was at the wrong place. I felt alive and enjoyed everything thoroughly. My favourite was the time spent in the kitchen learning to toss, steam and do the dishes perfectly. Being a chef isn’t easy because it is totally different from cooking at home. The duty of a chef is to offer the customer the dish in the way they prefer. Being a chef is what I desired and I realised it.”

Wimon JUNLAWONG

Thai chef, Raddisson Blu

It's a special feeling

Preeti Singh’s dad loves the chicken butter masala she prepares and her mom’s favourite is baked spinach and corn. But she personally prefers to eat Chinese. She ends up deciding on the orders when dining out with the family. For Preeti Singh being a chef was a dream profession and she is passionate about her cooking. “It humbles me when I am serving people what they are looking to eat. I feel very special when people make specifications about their orders, that boost my confidence as it shows their trust in me. At home mom takes over the kitchen and I am her assistant. One only trusts their hunger with a very trusted person,” she smiles.

Preeti Singh

Chef de Partie, Hyderabad Novotel Airport

Kitchen therapy

Nitu was eight-years-old when she first decided to cook and after completing her Class 12 she entered the world of hotel management. Classes in every department were enriching but Nitu realised there was a special inkling towards the kitchen. “My faculty warned me about the hostile conditions in the kitchen and also spoke about the long hours of work which will keep me tied to the kitchen for long. But I wanted to take up the challenge of a profession which I so loved. Being in the kitchen is therapeutic for me; it relaxes me. Even when I am at home, I find it relaxing being in the kitchen doing what I like or just observing my mother work as she prepares food. The care and love with she prepares for all of us makes the food special,” she says.

Nitu

Pastry Chef, Hyderabad Novotel Airport

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