MY CULINARY REVOLUTION

One of the most real things about the culinary world is that so many renowned and greatest world-famous master chefs began their careers with an apprenticeship. Even my culinary revolution started when I entered the hospitality industry as a trainee apprentice. Over the past 40 years, I have built up a reputation that extends inside and outside the culinary world from the collaborative spirit of my logical discoveries and practical experience. I have represented the dynamic culinary service history of the hospitality industry. And as a chef, while I developed my unique style of approach to cookery, I have continuously wanted our customers to love what I was cooking. Thus, apart from making my valuable customers happier with tastier and healthier dishes, I was willing to exceed their expectations whenever I could. I think people have also sensed my passion for the true beauty of food.

It took 04 decades of lifelong history for me to come up through a combination of hard work, adherence to correct discipline, and positive attitudes. I used all the resources of culinary tools, including equipment and appliances in the kitchens that I worked, and took practically every single opportunity to expand my prolific cooking talents with deep passion. Along with factors like proper leadership, positive attitude, knowledge about food processing processes, the adaptive engagement of proper control processes, professional understanding of the kitchen environment, etc, I came up through the ranks. As part of my successful passion that I applied to become a professional chef, I learned to respect my superiors and obey reasonable orders from them. Even today I am willing to listen to somebody who has a better idea. However, the most important lesson that I have learned is the value of hardship, and that has proven to be a great aid to make me achieve my goals easier.?

I firmly believe that courage is a highly-prized characteristic and self-confidence is essential to one’s success in a particular field. My biggest goal in life as a professional chef is to help courageous, well-trained, and highly-talented culinary students to develop professional technical abilities to understand how to position themselves better for successful careers. I look forward to doing this by providing the best possible professional training & development for students through educational training programs. I truly hope that my endeavors will contribute to developing the level of working skills in the fabulous culinary industry.

I am keeping the lines of communication open to all my friends, colleagues, and students. Please forward your information so that we can all share each other’s ideas and get a better view of culinary reality.?

Thank you.??