We The Chefs is a collective of 350 (and counting!) home chefs in Delhi-NCR and Bengaluru, and over the past three years that we have been around, they have become not only brand ambassadors of the cuisines and bespoke dishes they are popular for, but also repositories of first-hand knowledge about staying ahead in their business and on top of their trade.
Tapping into this wealth of knowledge, and to celebrate International Women’s Day (March 8), we approached some of our most articulate home chefs with one question: What is your advice to aspiring home chefs? They were forthcoming with their replies and we are sharing the knowledge we have distilled from them.
Speaking straight from the heart, Namrata Kohli, our star baker whose boozy brownies are a hit at every party curated by We The Chefs, said: “As a home chef, I have learned that growth comes from embracing challenges rather than staying in your comfort zone.”
Elaborating on this life lesson, Namrata added: “One of the most valuable lessons has been understanding that every ambitious project – whether it is scaling up production or adapting recipes for different dietary needs – is an opportunity to learn and improve. I have also discovered that being adaptable and open to trying new approaches, like developing vegan alternatives to traditional recipes, is crucial for evolution as a chef.”
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Prima Kurien, whose one-of-a-kind dinner at the Amar Nath Sehgal Collection at the late sculptor’s residence in New Delhi drew unstinted praise from all guests for its newness, spells out her advice in four bullet points. “This is what I have learnt,” she said:
- To not bite more than you can chew.
- To keep it simple and authentic.
- To not compromise on quality ingredients and time-honoured classics (experiment only if your grammar is on point).
- To know your strengths and be confident.
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Some of these points are echoed by Samita Gopal Haldar, who presided over a memorable Bengali Wedding Feast curated by We The Chefs at Te Amo Gurugram last year. Here is her six-point strategy for home chefs who are seeking to scale up and reach out to an audience bigger than their condominium neighbours.
1. Master the Techniques
Understanding different cooking methods (boiling, steaming, frying, slow cooking, and so one) is the key to a lifetime of success. So is a thorough knowledge of knife skills for precision and efficiency, and of perfect seasoning and balancing flavours.
2. Understand Ingredients
Knowing how different ingredients interact and affect taste is very important, as is learning about seasonal and regional produce. What distinguishes a home chef from an industrial chef is her reliance on fresh seasonal produce bought in the morning from the neighbouring market.
3. Develop Intuition
It may be laughed at, but cooking without relying on carefully spelt-out measurements, and acting instinctively based on your taste and experience, actually are strategies that work for home chefs. Adjust recipes based on available ingredients and the personal preferences of your clients. Equally important is your understanding of the science behind cooking (especially the interplay of heat, moisture and texture).
4. Honour Tradition Even While Innovating
Even when you are experimenting with new ideas, respect your culinary roots, and preserve the authentic flavours and techniques of traditional cuisines. Of course, you must always be open to adapting classical dishes to modern tastes and health considerations.
5. Manage Time to Become More Efficient
Get into the habit of prepping your ingredients (it’s known as ‘mise en place’ in the trade) in advance for a big event or a large order. It helps you optimise the order in which you cook and gets your workflow right. And yes, learn how to store and preserve food properly in order to minimise loss.
6. Learn From Mistakes and Failed Experiments
Every mistake is a lesson. Use it to understand what went wrong and improve your skills. To minimise mistake, you must tweak recipes and flavours to make them your own. Finally, trust your instincts and be open to learning from others.
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Rekha Raghavan, who has been associated with the We The Chefs since the platform was launched, offered a perspective arising out of her fruitful experience. She said: “I have learned that consistency, quality and authenticity are key. Success comes from passion, patience and constant learning. My advice: Stay true to your style, engage with your audience and never stop experimenting. If you cook with your heart, people will keep coming back!”
In the same encouraging vein, Namrata Kohli added: “To aspiring home chefs, I would say: ‘Do not be afraid to push your boundaries.’ Start with what you know, but always be ready to take on projects that seem just slightly beyond your current abilities – that is where the real growth will happen.”
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And then she made a point that provides a context to the existence of We The Chefs. Namrata said: “Collaborate with organisations or platforms that challenge you, which is what We The Chefs has done for me. Remember, even the most experienced chef started somewhere, and what matters most is your willingness to learn and adapt.”
We couldn’t have asked for better concluding thoughts! Just what you need to celebrate International Women’s Day with greater vigour.
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KEYWORDS: International Women’s Day; Home Chef; Home Chef in Gurgaon; We The Chefs; Namrata Kohli; Prima Kurien; Rekha Raghavan; Samita Gopal Haldar; Bengali Wedding Feast