From kitchens to careers, young chefs savour taste of success

Once dismissed as a halwai’s job, a career in the culinary arts is now gaining mainstream respect, with young chefs breaking stereotypes and turning their passion for food into a profession.

At the Culinary Art India competition, hosted by the Indian Culinary Forum at the Aahar Food and Hospitality Fair in Bharat Mandapam, aspiring chefs from across the country showcased their skills — crafting everything from Ratatouille-inspired cakes to an edible Mission Mangal rocket.

From fine dining to artisanal bakeries, the field is no longer just about cooking—it’s about creativity, entrepreneurship and technical expertise.

For many, however, the journey into this profession hasn’t been easy. Societal expectations and family pressure continue to shape career choices, and despite growing interest, the reality of working in professional kitchens remains tough.

Prableen Singh, 25, a graduate of Lovely Professional University, knew from his teenage years that he wanted to be a chef. Unlike many of his peers, he was fortunate to have parents who supported his decision.

“I used to help my mother in the kitchen when I was 14 or 15, and that’s when I fell in love with cooking. I especially enjoy Indian cuisine and share my recipes on YouTube and Instagram,” he said.

But not all aspiring chefs have the same support. Dinesh Joshi, 20, from Amritsar, faced resistance when he chose culinary arts over a conventional corporate career.

“My parents told me not to become a ‘halwai’ and instead get a desk job. They even advised me to switch my elective to front-desk management,” he shared.

Despite their concerns, he stood by his decision, convinced that food was one of the few industries AI couldn’t replace. However, he soon realised that the profession came with its own sacrifices—like missing his first Diwali at home due to work commitments.

Cooking shows and social media have romanticised the profession, but industry veterans caution that the reality is far from glamorous.

“People see celebrity chefs on TV and think it’s all about creating fancy dishes, but this career requires real passion and an understanding of flavours and techniques,” said chef Billy Lee Chan Hoong from Malaysia.

He noted that globalisation has increased the demand for trained chefs, particularly in Asian cuisines like Japanese, Indian and Korean. But the long hours, high-pressure environment and physically demanding nature of the job often take a toll.

Chef Sanjeeb Ghatak, a senior member of the Indian Culinary Forum, agreed.

“Culinary arts are being taken more seriously now, but many students enter this field after watching reality shows, only to quit when they see how tough it really is,” he said.

For those who stick with it, the opportunities are vast. Culinary careers today go beyond traditional restaurant kitchens—chefs are opening boutique bakeries, launching cloud kitchens, and even using platforms like YouTube and Instagram to build personal brands.

Sajid, 22, who specialises in baking, believes the future of the industry lies in creativity.

“Baking isn’t just about following recipes. The more you explore, the more you learn. Effort and innovation are what make you stand out,” he said.

He recently won a gold prize for an Artistic Bakery Showpiece he designed, proving that culinary arts are as much about presentation as they are about taste.

Manav Bansal, another 22-year-old, was inspired by cooking shows like MasterChef but realised through experience that professional kitchens demand discipline and technical knowledge.

“During Covid, I experimented a lot at home. That’s when I saw that cooking isn’t just about making food—it’s a science. There’s so much to learn beyond just flavours,” he said.

The shift in perception around culinary careers has been gradual but significant. Chef Ashish Singh, another industry expert, believes respect for chefs has increased, especially after the pandemic.

“People started cooking at home during Covid and realised how much skill goes into it. Platforms like YouTube also changed how people learn and share food,” he said.

As culinary arts gain mainstream recognition, the young chefs at Aahar 2025 are proving that cooking is more than just a profession—it’s an evolving art form. While passion is the key, perseverance is what separates true chefs from the rest.

For these young culinary artists, the kitchen isn’t just a workplace—it’s their stage, their canvas, and their future.