I am a trained chef and have completed my studies from the Institute of Hotel Management in Mumbai. I have traveled extensively around the world promoting Indian cuisine with lectures, workshops and demonstrations. At the invitation of TAFE, I have visited Australia and was also in Mauritius on a Government exchange program. I have sailed with Silversea Cruises, the QE II (Cunard Lines) and the Silja Line (Finland) as a Guest Chef dealing exclusively with Indian Food and Spices, besides training the crew in the intricacies of Indian Cuisine. Most recently, I was in Helsinki to develop an interest in the food of the Indian sub-continent in Scandinavia.

I am a Guest Faculty at the Le Cordon Bleu institutes in Paris and London, the first and probably the best known culinary schools founded in 1805. I have made appearances on Television programs in the United States and in Finland to talk about and demonstrate Indian Cooking. In October 2000, I was inducted into the Chaîne des Rôtisseurs, a professional association of chefs, based in Paris but having affiliations world wide. Up until the present, I am the first Indian in the Hospitality Education sector to be awarded this recognition.

However, my first love remains teaching. I am a trained and qualified Chef Instructor at my Alma Mater, where I mould and train future chefs for the industry. Besides teaching, I am actively involved with several student activities including Trade Fairs, Theme Dinners, Culinary Contests and Consultancy Projects. I have trained and guided several successful student chef teams in culinary contests. I am a prolific writer and have contributed articles on cuisine and food to several Trade Journals, magazines and newspapers, and web sites. Last year, I initiated the formation of the Western India Culinary Association (WICA) and am currently its Founding President. I am currently working on a comprehensive treatise on the Regional Food of India, which, time permitting, I hope to complete and publish in the near future.

• In charge of the Food Production Department and its overall functioning
• Food Production Practical & Theory classes for Degree Students
• Conducting Board Examinations for above subjects
• Syllabus development.
• Conducting internal examinations at the Institute.
• Consultancy - involving: Training Programs, Product Testing & Recipe
• Development
• Coordinating student activities ,including curricular & extra curricular
• Trained several teams of students for All India Culinary competitions and won several Gold medals and other awards
• Coordinating Theme Dinners and Trade Fairs organized by students
• In charge of all extra and co curricular activities at the Institute
• Research Guide for projects undertaken by Final Year Students

• Guest Chef at Le Cordon Bleu, Paris and London
• Guest Chef with Silver Sea Cruises , Fort Lauderdale, USA
• Guest Chef with Cunard Cruises and sailed on the QE 2
• Guest Chef with Radisson Seven Seas Cruises
• Recipient of the Thangam Philip Foundation Scholarship - undertook a study tour of Universities in the USA and Europe (1992)
• Visited TAFE Queensland, AUSTRALIA and conducted workshops on Indian Cuisine (1997)
• Conducted Workshops on Indian Cuisine for the students of l'Ecole des Roches, Crans-Montana , Switzerland (1992, 1994 and 2001)
• Conducted workshops for Chefs in MAURITIUS on Indian Cuisine (1992)
• Conducted workshops for production staff of Madhya Pradesh Tourism (1995)
• Organized and co-ordinated the Annual All India Student Chef Competitions in 1995, 1996 and 1997
• Was Guest Chef on Breakfast TV on the Bay TV Channel in San Francisco 1996
• Visited Helsinki, FINLAND in May and October 1998, May 1999 & November 2001 to promote Indian Food. Appeared on Finnish TV (MTV) as part of the Breakfast Show several times.
• Consultant with HAMA products, Austria, to develop products for the Indian Market
• Contributed articles on Food to GENTLEMAN magazine & TIMES OF INDIA
• Contributed features on food on several web sites like india.com & tadka.com
• Appointed Editorial Associate with Express Hotelier & Caterer, a weekly magazine on the Hospitality Industry, to write freelance on a regular basis.
• Was invited to be part of the Good Food Academy to conduct demonstration classes organized by Rashmi Uday Singh (Celebrity Gourmet)
• Have visited several Hospitality Management Schools and Culinary Institutes such as the Culinary Institute of America, in New York and California, the Johnson and Wales Culinary College, Rhode Island, and the California Culinary Academy, San Francisco.
• Served on the Jury Panel for the Jeune Commis (young commis) international competition organized by the Chaine des Rotisseurs held at Le Cordon Bleu, Paris
• Served on the Jury Panel at Culinary Art India, organized by the Indian Culinary Forum and sponsored by Confederation of Indian Industries at the Pragati Maidan, New Delhi
• Elected first President of the Western India Culinary Association (WICA)

• Member of the Hotel Catering and International Management Association, LONDON
• Member of the Cookery & Food Association, LONDON
• Member of the Craft Guild of Chefs, LONDON
• Member of the Indian Society for Training and Development, New Delhi (by Examination)
• Member of the Chaine des Rotisseurs, a world wide association of Professional Chefs
• President and Member of the Western India Culinary Association (WICA)
• Member of The Culinary Arts Federation International (CAFI)