Owner of Restaurant
How should one kickstart the journey of becoming a professional chef?
So to become a professional chef , firstly expertise into cusines according to the need of the restauranter and also master in some of the cuisines . You should have faith in your own talent , passion to learn and teach . Dont miss opportunities thinking about the bigger as experience teaches a lot . let mme know about you more so that i can guide you more
What do you do when diners don't appreciate your dish?
give a smile and improve for next one
Is it good to dry herbs in the microwave before storing it?
it's better to toss them in butter , there will refresh with better flavours
Can you share some cooking hacks for working women?
there r many , let me know on what topic
Which dish do you like to cook the most?
butter chicken and dal makhani
What is the best way to boil pasta?
put in nice boiling water with salt. n oil , remove and remember to rinse in tap water to stop cooking
Which oil is the healthiest to cook with?
How can we find out if an egg is stale?
put in water if it floats go ahead, if it sinks dont use
How to fix a salty dish?
add potato or wheat dough n boil
Which dish should one cook to impress someone?
depends person to person
What is your favorite cuisine?
punjabi n Asian
What do you do in your spare time?
i cook and read a lot over culinary
Is it safe to use a microwave on a regular basis?
What motivated you to choose this career?
For how many days can meat be frozen?
if good refrigeration then upto 2 weeks
Do you cook for your family members or friends?
How to fix overcooked pasta?
Rinse in cold water and keep in frifhe for it to become hard so that when you toss it does not turn mushy
What keeps you going every day?
My passion actually which encourages me a lot
How do you manage to cook multiple dishes at once?
It should be in your heart to do then your mind supports you
Who is your culinary idol?
What is the key to handling a kitchen?
mind and patience
How to fix a dish which has been over-sweetened?
depends which dish. if milk based can add more milk
How do you retain the nutrients of a vegetable while cooking?
dont overcook any vegetable nor blanch for long