Trainee - Commis, the start of my journey in kitchen....

Girish Krishnan,aged 20,joining the Hotel Industry as a Trainee Commis,had never dreamt beyond Master Chef level and when I look back at that dream today,I can't help but smile at all the hardships and learning that came along with that dream.I remember that we were referred to as Cooks and not Chefs,because being called a Chef had to be earned!!!So there I was at Rajputana Palace Sheraton,Jaipur at the start of this journey,peeling onions and potatoes,cleaning vegetables,cleaning the Kitchen and wondering when I would get to actually COOK!!


It was not easy to gain the confidence of the well-experienced Chefs and after many many MANY months of Misc-en-place,I got to work on the range!!!THRILL is what I felt and after 17 years of experience,every time I work on the range I still feel the same Thrill...


My earliest memories of cooking are mostly trying to understand the cooking style of the experienced Chefs and collecting recipes of the famous dishes.I also remember the urge to experiment and innovate with what was considered a Standard Recipe.Of course,there were many hits and misses and with each came a new understanding of my craft.
Looonnggg working hours,tiresome everyday chores eventually paid off when I was chosen to be part of the opening team for the legendary Peshawari serving North West Frontier Cuisine....

My first day in the kitchen

Sixteen years back when I wore my first white chef jacket and stepped into the hotel, and worked from morning 8am to next day early morning 2am. The thrill was unexplainable!!

Joined the hotel on a very busy day peeled tons of onions and kept crying all the time, eyes got some relief when my chef assigned me to peel some apples for the salad.

Worked whole day without eating, I was on top of the world after wearing the chef jacket and getting the opportunity to hold that sharp 10” knife in my hand.

Today after so many years when I look back, feel satisfied, what a journey it was, a journey full of flavors, aromas, mouth watering food, amazing array of ingredients from around the world, extremely hot kitchens, opportunity to create and re create, chance to be innovative with every special menus.

It’s a great pleasure when you see your guest enjoying and relishing the plate crafted by you.

What each one of us needs the most… is nothing but … Tasty Food… Isn’t it?!

With this blog my tryst would be to reach out to you with my experiences in the kitchen and some of my favorite recipes. So watch out….