I am a private chef in Vancouver, British Columbia, Canada.

As a private chef, my main responsibility is to prepare meals for a specific client or family on a full-time basis. This can include everything from menu planning and grocery shopping to cooking and cleaning up after meals. Private chefs work exclusively for one client and may be responsible for managing the kitchen and coordinating with other household staff.

I grew up in a two-bedroom apartment with a dry cleaner downstairs that was attached to a busy mall parking lot. Any time my parents cooked curry or something Indian, it would always get heads turning and people asking how they could get some. Some specialties in our household were Chicken Curry, Dal Bhat (rice) or my favorite, Lamb Curry. My favorite cuisines to cook are from Asia. Asian food, from Mongolia to Turkey and Russia to Sri Lanka, has an endless wealth of flavors and methods that go back hundreds and even thousands of years.

When it comes to comfort food, I think everyone has their favorites.

Dishes like fried chicken, mac ‘n’ cheese or a pot pie. Curry is not only a comfort food for me but it’s a time machine that takes me back to the place where I got my passion for cooking and the love of feeding people.  My recipes are inspired by the flavors of Fiji, a beautiful island nation located in the South Pacific. Fijian cuisine is known for its unique blend of Indian, Chinese, and Polynesian influences.

My Dad was my biggest culinary influence. I remember watching him work in the kitchen and making it look so effortless. He’s the main reason I became a chef. He took me to cooking shows and food festivals to try new things or to the library to check out new cookbooks. He passed away in 2020 and never got to see me become a professional.

Other chefs I love learning from are Michael Symons, Bobby Flay, and Harpal Singh Sokhi, to name a few. I watch shows like America’s Test Kitchen or Beat Bobby Flay.

I currently do all the cooking at home. I live with my partner Lisa and my mom Saras, and I’m always available to cook anything, anytime, for them. I encourage them to shoot for the stars, and I think up what they would like to eat each day. For me food is love. I love cooking for my family on special occasions and holidays. Whenever I get the opportunity to host a meal, I do. Once a year I put together a family barbecue/picnic that has gotten bigger and bigger every year.

Some advice for food enthusiasts who are thinking about going “pro.”

Learning to run a business can be challenging as there are many different aspects to consider, from marketing and branding to finances and legal issues. It’s important to do your research and seek out advice from experienced professionals in the industry.

If you’re beginning or transitioning into this field, my advice would be to start by gaining as much experience as possible, either by working as an apprentice or by offering your services as a personal chef. It’s also important to network within the industry and build relationships with other professionals who can offer guidance and support.

When seeking advice, it’s important to value the opinions of those who have experience in the industry and have achieved success in their careers. Look for mentors or colleagues who can offer constructive feedback and help you identify areas for growth and improvement.

Personal chefs typically work for multiple clients on a part-time or occasional basis. They may work out of their own kitchen or travel to clients’ homes to prepare meals. Personal chefs usually focus on providing customized meal plans and may also offer additional services like menu planning and grocery shopping.

Restaurateurs are individuals who own or manage restaurants. They are responsible for overseeing all aspects of the restaurant’s operation, including menu development, hiring and training staff, managing finances, and ensuring the overall success of the business.

Entrepreneurs are individuals who start and run their own businesses. They may have a variety of roles and responsibilities depending on the nature of their business, but typically are involved in all aspects of the company’s operations, including finance, marketing, sales, and management.

Essential advice for all cooks.

One of my favorite parts of the food world is getting to show and teach others. Cooking is not just about the end result; it’s about the journey of turning ordinary ingredients into a feast. The following essential tips can help you enhance your skills and elevate your cooking game.

1. Master Knife Skills: A proficient chef knows that different foods require various cutting techniques. Proper knife skills can greatly reduce preparation time and enhance presentation of dishes. Remember to hold the handle with your thumb and forefinger and let the rest of the fingers curl around the handle. Always maintain a firm but relaxed grip. Safety is key, so make sure you’re keeping your fingers tucked in while dicing, chopping, or slicing.
2. Understand cooking temperatures: Not all food should be cooked at high heat. Delicate foods like fish and vegetables need low heat to medium heat to adequately cook through without burning or drying out. Conversely, meats with high fat content like steak cook best at higher temperatures to achieve a crispy exterior and juicy interior.
3. Seasoning is essential: Using the right number and quantity of spices is the difference between a bland dish and flavorful one. Always taste your food during the cooking process and adjust the seasoning accordingly. Don’t forget the importance of salt and an acidic element such as lemon juice or vinegar. They not only enhance individual flavors but also blend them together.
4. Balance flavors: All culinary creations should strike a balance of flavors: sweet, sour, salty, bitter, and umami. To master this, try different pairings and notice how they complement or offset each other. Sometimes a pinch of salt can lessen the bitterness of food or dab of sugar can mellow the acidity.
5. Rest your meat: After roasting or grilling meat, resist the temptation to cut it into it immediately. Allow it to rest for a few minutes to let the juices redistribute, resulting in a more tender, flavorful bite.
6. Fresh is best: Nothing beats the taste of fresh ingredients. Make the effort to visit farmers markets or local farms to obtain the freshest seasonal produce. Using them in your meals will significantly improve your dishes taste and nutritional value.
7. Know your oils: Different oils have varying smoke points, meaning some oils are better suited for high heat cooking than others. For instance, extra-virgin olive oil is perfect for sauteing and low heat cooking, while oils like canola or peanut are great for deep-frying.
8. Proper plating: We eat with our eyes first, so presentation is essential. Use vibrant foods to add a pop of color. Garnish to increase appeal, and don’t overcrowd the plate.
9. Practice mise en place: Mise en place is a French term for everything in its place, and it refers to preparing and organizing ingredients before starting to cook. This not only prevents scrambling to find ingredients mid-way but also makes the cooking process smoother and more enjoyable.
10. Experiment and learn: Don’t get disheartened by any flops. Failure is an integral part of the learning process that leads to better understanding and new discoveries. The greatest cooks experiment often and learn continuously.

With these tips in mind, you can develop a style of your own. Step into your kitchen not as a chore, but as an exciting adventure.