Hey! I'm Ben. Growing up, I always found myself drawn to the kitchen, often cooking alongside my mom, aunts, and uncles, captivated by the delightful aromas filling the air. Being from a middle-class family, making the right career choice was crucial. Inspired by my brother's service in the Air Force, I initially considered following in his footsteps, but his advice during my 10th class steered me away after weighing the responsibilities involved.Although I continued to cook with my mom occasionally, I never imagined culinary arts as my career path until I stumbled upon the popular TV show "Khana Khazana."
 
Despite excelling in numbers and considering commerce or accounts, my perspective shifted when I attended an introduction program at a culinary school, where the notion of "Cooking as a Chef" captured my imagination.Since then, I have never looked back, and I have no regrets about choosing this path.
 
Other Interests: As a lifelong sports enthusiast, I prioritize fitness and enjoy running regularly. I also relish movie nights with family and make it a habit to try a new restaurant every month.

Head Chef

1) What are the advantages and disadvantages of pursuing a career as a Chef?
2) What guidance would you offer to a young student considering a path in culinary arts?
3) What courses and certifications did I pursue to become a Chef?
4) My experiences of working in Hotels in India, Muscat and Australia.
5) Why did I decide to move back from a corporate job at Infosys to the Hospitality industry?
6) How can aspiring chefs ignite and nurture their passion for culinary excellence?
7) Is it possible for aspiring chefs to transition into successful entrepreneurs?
8) How do you identify the most suitable mentor to guide you in your culinary journey?
9) In the era of social media's prominence, do you emphasize authenticity or entertainment in your approach to culinary arts?
10) Amidst the popularity of culinary television shows like Masterchef, how do you stay motivated while striving for recognition and success in your career?
Stream: CEC

Education:

Bachelor in Catering technology and culinary arts, India

Certificate IV in Commercial Cookery, Australia

Advanced Diploma of Hospitality, Australia

Certificate IV in Training and education, Australia

Certifications:

Hazard Analysis and Critical Control Point (HACCP) – JULY 2009 by Chartered Institute of Environmental Health-Level 1

Certified ISO 14001: 2015 Lead Auditor (Environmental Management Standard

Past Experience: I began my career as a Management Trainee with The Leela Group of Hotels in Mumbai before relocating to Goa, where I gained valuable experience over a few years. In 2007, I joined 'The Chedi' in Muscat, Oman, part of GHM Hotels, where I worked until 2010, reaching the position of Junior Sous Chef in one of the top 10 resorts globally at that time.

Following my tenure in Muscat, I returned to India and worked with The Park Hotels in Hyderabad for a year. Afterward, I transitioned to a corporate role with Infosys Limited, where I spent seven years, ultimately serving as Senior Facilities Manager. In this role, I managed the establishment of the Indore office while remaining a core member of the Hyderabad facilities team.

In November 2017, I relocated to Australia and re-entered the hospitality industry, driven by my passion and innovative ideas. I progressively advanced my career, eventually becoming the Head Chef of one of Australia's Top 100 restaurants. However, I realized the importance of imparting my knowledge and nurturing young chefs, prompting me to transition into teaching. While I continue to work as a Chef in a winery, I am dedicated to sharing my expertise and guiding aspiring chefs in their culinary journey.

Current Role: Chef/Trainer at Jabin Hopkins Institute of Technology.

Head Chef

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