From Culinary Student to Junior Sous Chef: The Journey Behind the Chef’s Coat
The Journey Behind the Chef’s Coat By Gaurav Pandey | Junior Sous Chef | Amman, Jordan EVERY CHEF HAS A STORY Every chef has a story behind the plate. Mine started with a decision to build my career in hospitality and culinary arts. At that time, I knew I loved food, but I didn’t yet understand everything that came with becoming a professional chef — the discipline, long hours, pressure, mistakes, teamwork, and continuous learning. Today, as a Junior Sous Chef, I can look back and see that every stage of my journey played an important role in shaping the chef I am today. The journey was never simply about getting a better job title. It was about becoming better with every service. WHERE IT ALL STARTED My professional foundation began with my Bachelor of Hotel Management & Catering Technology (B.H.M.C.T.) at Mahatma Jyotiba Phule Rohilkhand University, Bareilly. During my studies, I was exposed to food production, food and beverage service, front office operations, hous...