Tales from the Kitchen: Top chefs share their personal milestones on International Chefs’ Day – Times of India

As the culinary world celebrates International Chefs’ Day, we take a moment to honor the talented chefs who have transformed kitchens into creative sanctuaries. This special day serves as a reminder of the dedication, passion, and artistry that chefs bring to their craft. From the clatter of pots and pans to the aroma of spices, each chef carries a unique story shaped by unforgettable experiences.In this feature, renowned chefs reflect on their most impactful moments—those stirring memories that have not only defined their careers but have also forged a lasting impression.

Chef Amrita Raichand: Amrita Raichand, once a well-known model and the face of Whirlpool, transformed her career by becoming a celebrated chef and TV host. Her show Mummy Ka Magic remains one of the most iconic cooking shows. Balancing beauty, charm, and culinary expertise, Amrita continues to inspire home cooks across India with her creative yet practical cooking tips.

One of my most memorable moments as a chef has been working with Salaam Bombay, where I had the privilege of teaching underprivileged children the power of food and cooking. Seeing their excitement as they learned to cook healthy meals, despite limited resources, was incredibly fulfilling. It wasn’t just about imparting culinary skills—it was about empowering them with a life skill that could transform their futures. Moments like these remind me why I became a chef: to make a difference through food!

Chef Ajay Chopra: A well-known chef, television personality, and culinary expert, Ajay Chopra has served as a judge on MasterChef India. He is also an author and entrepreneur, known for his modern take on traditional Indian cuisine. His work has helped bring Indian flavors to a global audience.
One of the most memorable moments for me as a chef was when I finally earned my black button. At that time, it was a highly coveted symbol of achievement. During my studies, I would often look at the chefs wearing their black buttons and wonder when my time would come. The first time I tried, I didn’t make it, and the second attempt didn’t work out either. Before my third interview, my brother told me something that stuck with me: “If Peter could walk on water, you can approach this with the same faith.” I held on to that belief during the interview, and this time, I made it through. After two years of hard work and studying, we were finally given our chef coats with the black buttons sewn on. Holding that coat in my hands, I had tears in my eyes—it felt like a dream come true. That moment remains one of the most significant in my life.

Chef Shipra Khanna: One of the most stunning and fit chefs, Shipra Khanna rose to fame as the winner of MasterChef India, but her journey since has been truly inspiring. She has gone on to host several television shows, authored numerous books, and serves as a global consulting chef, carving out a remarkable career in the culinary world.

One of my most unforgettable experiences as a chef happened in a sun-drenched vineyard in Spain’s Ribera del Duero region, famous for its bold Tempranillo wines. I had been invited to cook at an exclusive harvest celebration, where the goal was to create a dish that embodied the soul of the land. The challenge was to cook in the middle of the vineyard, and the ingredients grown on-site or nearby. As I wandered through the vineyard, I was struck by the intensity of the grapes’ aroma mixed with the earth’s rich scent. I decided to create a menu that connected directly to the vineyard’s spirit Tempranillo and aged sherry vinegar, paired with figs and wild herbs I foraged from the surrounding hills. Local, organic smoked sea salt. The evening was magical; the sun dipped below the horizon, casting a golden glow over the vines. When I served the dish, paired with a barrel-aged Tempranillo, the guests fell silent before erupting in applause. One of the vineyard’s owners ( grandfather) with tears in his eyes, told me the flavors had captured the essence of the land and his family’s legacy. That night, I learned that cooking could truly be a form of storytelling, one that resonates across cultures and generations.

Kunal Kapur: Known as the “Kebab and Curry guy” on Instagram, the handsome chef is widely recognized for hosting and judging MasterChef India along with several other popular TV shows. A successful restaurateur and author, Kapur is currently one of the most famous Indian chefs on the global stage.
I’ve been working as a professional chef for 24 years now, and it’s been a rollercoaster of a ride. There have been many memorable experiences, and it’s tough to pick just one. However, one of the fondest memories that comes to mind is when I got my first job, back in 1999. At that time, securing a position in a hotel was incredibly difficult. It may seem strange now, but back then, there were only a handful of five-star hotels, and landing a job in one felt nearly impossible. International hotel chains had barely entered India, and only the rich could afford to stay in luxury hotels. There was no real “eating out” culture, and big hotels were like ivory towers for the common man. What makes this memory special is that when I appeared for the interview, I was almost certain I’d be rejected. There were over 250 candidates competing for just five positions, and the job paid only three and a half thousand rupees. I arrived for the interview at 11 in the morning, and after passing the preliminary selection, I stayed overnight for subsequent tests and cooking trials. I finally reached home at 5:30 the next evening. It was the first time in my life I had stayed awake for over 24 hours. When I got home, I nearly fainted from exhaustion. My parents asked what had happened, and I told them, “I got the job!” It was the happiest and most relieving moment of my life. I remember sitting down to a meal of Kadhi Chawal made by my mom, watching TV, and answering my parents’ questions about the interview. All I could feel was the pride and contentment of having secured a job with one of the best hotels in the country—the Taj Group.

Chef Suvir Saran: Suvir Saran is a renowned ambassador of Indian cuisine and culture, with accomplishments that extend far beyond his Michelin star. Known for his warm friendships, mellifluous voice, impeccable fashion sense, and stellar screen presence, Saran is a celebrated restaurateur and consulting chef. His influence as a global representative of Indian food and culture is widely recognized.

My chef assistant Joel Corona and I had created a menu with around 30 dishes from around the world at my restaurant Tapestry in Greenwich Village in NYC. It was a labor of love. One of the dishes we made was a dish called Forbidden and Fried. It was a very painstakingly made fried-rice made with Forbidden Rice (black rice) and crisp-cooked shards of white Jasmine rice and tons of colorful vegetables and many condiments. It was served with a fried duck egg and pride. One night we were called to the table to meet with a lady who was celebrating her 90th birthday. Her granddaughter had ordered this dish and the grandmother wanted to meet the chef. When we met her, she got up and did Namaste and bowed to us. She said the flavor of the fried rice reminded her of her mother’s that she had as a young girl, and that we made it with black rice and had made it most unexpectedly wonderful and modern, yet connected to history and tradition. This has been a blessing unlike any other.

Chef Arun Sundararaj, Director of Culinary Operations – Taj Mahal, New Delhi: Chef Arun Sundararaj with his extensive experience in fine dining, he oversees the hotel’s acclaimed restaurants and works to elevate its culinary offerings. Sundararaj plays a key role in shaping the Taj Mahal’s reputation as a top destination for gourmet experiences.
In my 32-year journey as a chef, I’ve had many opportunities to create memories for guests that they cherish. From a single meal to large-scale events with thousands of people, from celebrities to heads of state, regular guests to first-time diners, each experience for me becomes a lasting memory. Professionally, one of the most memorable moments has been when we worked as a team to transform the food and beverage landscape at the Taj Mahal, New Delhi. From research to experimentation, from the initial attempts to the final perfect recipe, the journey, the struggles, and ultimately the success create great conversations and evoke a sense of pride and joy. On a personal level, teaching at NAB has been incredibly fulfilling. When challenged to teach visually impaired students how to cook, I was initially stunned and wondered how I would manage. I had to teach myself how to cook with my eyes closed, relying on my other senses. The challenge of first learning and then teaching these students has humbled me. Seeing their enthusiasm and the joy on their faces when they successfully made pasta or an omelet to perfection has been one of the most memorable experiences of my life.

Nishant Chaubey: A well-known figure in the culinary world, Nishant is known for his expertise in Indian cuisine and his innovative approach to modern gastronomy. As a celebrated chef and consultant, he has earned recognition for his contributions to the global culinary scene, blending traditional flavors with contemporary technique and also helms the opening of several new restaurants.

My most memorable experience as a chef was at Olive, where I met an unknown guest, Mr. Sethi. He came with his family to celebrate and personally requested boneless fish. Unfortunately, the dish he received had bones. The way I handled the situation led to a great rapport between us, and now he feels like an older brother to me. He’s just a call away, and we share a wonderful camaraderie. After the incident, he told me that chefs can also have an off day. I truly value this friendship. Another memorable moment was when I cooked for the first time. I had a fondness for halwa, and one day, when no one was home, I found all the ingredients and decided to make it. I ended up creating the most delicious halwa ever! When my family returned, they enjoyed it and complimented me. I still salivate at the memory of that divine combination of semolina, ghee, sugar, and milk. From that moment on, I realized that I could cook!

Vaibhav Bhargav: Vaibhav Bhargav is an expert innovator when it comes to cooking and is known to give a unique twist to common dishes. As a chef and consultant, he combines traditional flavors with modern techniques, creating unique dining experiences.
A recent experience remains etched in my heart as one of the most memorable moments of my career. During the G-20 summit, I had the incredible opportunity to personally serve the Italian Prime Minister, Giorgia Meloni, at the restaurant. Another moment that still brings a smile to my face is when I had the privilege of catering to my icon, Sachin Tendulkar. These two events stand out as personal milestones for me, and I know I will always cherish these memories. They are not just highlights of my professional journey but also affirmations of the hard work and passion I put into my craft.

Ankur Gulati, Executive Chef, The Claridges New Delhi: Ankur Gulati is the Executive Chef at The Claridges New Delhi, a prestigious hotel known for its blend of classic elegance and modern hospitality. With his extensive culinary experience, Chef Gulati leads the hotel’s food and beverage operations, ensuring high-quality dining experiences across its various restaurants and events.

As I look back on my 20 years of experience as a chef on this International Chefs Day, I realize that each day is memorable and unique. Every day is a fresh experience and a new lesson; we sell feelings, and food becomes a manifestation of our passion for cooking. Cooking is more than just a profession to me; it’s a passion. Yes, it helps me support my family, but the zest must originate from within. The chance to guide and motivate the upcoming generation of culinary professionals is one of the biggest rewards of this line of work. It is immensely satisfying to impart the values, culture, abilities, and knowledge we have gained. Chefs have a special duty to uphold traditions, innovate, and promote sustainability in addition to crafting sumptuous dishes. We build relationships, share stories, and bring a smile on the faces of the people we serve; it is the biggest reward a chef could ask for. One of my career’s most memorable experience so far would be serving French President Mr. Emmanuel Jean-Michel Frédéric Macron. To create an event that would be worthy of him and his delegation, my team and I put forth a great deal of effort, and I will treasure that memory forever.