My Journey to Becoming a Chef

My Journey to Becoming a Chef – Chef Arvind's Story

There is no secret recipe for success. The only true ingredients are dedication, perseverance, and relentless hard work. I am Chef Arvind, and this is the story of how I turned struggle into strength and passion into profession.

A Childhood of Challenges

I was born into a humble, middle-class Indian family. I grew up in a locality where crime, poverty, and hopelessness were part of daily life. Opportunities were rare. Dreaming big in such an environment wasn’t easy—but even as a child, I had a strong desire to break free from the limitations around me.

I studied at a Hindi-medium government school, where access to modern resources was minimal. But my heart was filled with ambition. I knew I wanted to make a name for myself—not by escaping hard work, but by embracing it.

The First Step: Hotel Management

After completing my 12th grade, I decided to pursue Hotel Management. It was a bold decision, especially for someone from my background. I applied to one of the best hotel management institutes in my city—and to my joy, I was accepted.

However, the celebration was short-lived. My family couldn't afford the fees. The dream that felt so close suddenly seemed unreachable. But we didn’t give up. With my family’s emotional support and encouragement, I applied for an education loan. That loan was more than just money—it was a symbol of hope and sacrifice.

The Harsh Reality of the Culinary World

During my internship, I was thrown into the real world of kitchens. I worked up to 14–18 hours a day, doing everything from washing dishes, mopping floors, cleaning kitchen equipment, to assisting the head chef. It wasn’t glamorous. My monthly stipend was just ₹1200, barely enough to survive.

There were days I felt broken—physically tired and mentally drained. But I kept reminding myself why I started. Every pot I cleaned, every dish I prepared, every long shift—it all became part of my foundation. I started to realize that this struggle wasn’t a weakness—it was my training ground.

Post-Graduation: A Season of Waiting

After completing my studies, I hoped to land a job quickly. But the reality was tougher. I faced rejection after rejection. My confidence took a hit. I questioned myself, my skills, and my decisions. But I didn’t stop. I prayed every day and kept improving, believing that one day, the right opportunity would come.

And then, finally, it did.

My First Break: Goa

I received my first job offer as an Assistant Chef at a 5-star hotel in Goa. That moment changed everything. I walked into the kitchen with gratitude and determination.

There, I had the opportunity to work with a pastry chef and she was from Germany. Under her mentorship, I not only learned the art of pastry but also began improving my English and communication skills—a big challenge for someone from a Hindi-medium background.

Every day was a learning experience. I absorbed everything I could—from technical skills to kitchen discipline to leadership values.

Rising Through the Ranks

Years of consistency, learning, and hard work led me to where I am today. I am proud to serve as the Head Pastry Chef—a title I earned not just through talent, but through persistence, humility, and never backing down from hard times.

But my journey doesn't stop here. I believe in constant growth. I continue to learn, to innovate, and to inspire others who are walking a path like mine.

A Message From My Heart

To anyone reading this: Your background does not define your future. Your financial situation, your struggles, your setbacks—none of these can stop you if your passion is real and your effort is consistent.

Work hard. Stay patient. Never give up. Success may take time, but when it comes, it will taste sweeter than anything you've ever cooked.

https://www.mid-day.com/lifestyle/food/article/want-to-make-kerala-plum-cake-follow-these-easy-recipes-to-try-it-out-this-festive-season-23456044