Chef Ablu’s journey, from kitchen helper to culinary maestro in Chandigarh

Through sheer dedication, he quickly rose through the ranks, proving that skill and hard work outweigh any formal designations. He moved from a KST worker to a commis chef, working across 3-star, 4-star, and even 5-star hotels in Bengaluru, Mumbai, and Kolkata. Eventually, his passion took him to Chandigarh, where he continues his culinary journey, creating innovative dishes and redefining flavours.

Education: A balancing act between work & studies

Despite starting his career early, Bhaumik never let go of his education. He completed his 10th-grade studies under the West Bengal Board and later pursued his 12th-grade through correspondence from the UP Board. His thirst for knowledge pushed him further — he enrolled at Garden City University, Bengaluru, to study hospitality administration.

Juggling long work shifts with studies was no easy feat. Morning classes were followed by grueling kitchen shifts, leaving little time for rest. Yet, the commitment to both his academic and professional life proved that perseverance can turn dreams into reality.

Culinary inspirations and the art cooking

Bhaumik’s culinary expertise is deeply influenced by some of the finest chefs in the industry. He looks up to chef Zhang of Zuma, New York, a master of Asian cuisine, and chef Mayo, a specialist in Japanese food. Closer to home, he admires celebrity chefs like Vikas Khanna and Vineet Bhatia, whose work has redefined Indian gastronomy on a global scale.

Though he specialises in Chinese cuisine, Bhaumik’s cooking style is versatile. He believes in adapting flavours to suit local palates while maintaining authenticity. The chef mastered the art of improvising his dishes by incorporating people’s feedback and opinions. He also enjoys channa kulcha — popular Indian street food from time to time.

Behind the scenes: The reality of a chef’s life

Running a kitchen isn’t just about cooking — it involves meticulous planning, sourcing quality ingredients, and managing a team. Bhaumik sheds light on the procurement process, explaining that hotels rely on contracted vendors who supply the ingredients.

Beyond the kitchen: A chef with many interests

When he’s not in the kitchen, Bhaumik enjoys the thrill of bike rides, exploring new destinations, and indulging in diverse cuisines. Despite his expertise in gourmet cooking, he finds comfort in simple meals like dal chawal or a perfectly grilled chicken. However, his personal favorite cuisine remains Japanese, a reflection of his admiration for its precision and technique.

A message to aspiring chefs

Bhaumik’s journey is an inspiration for young culinary enthusiasts. His advice? Never stop learning, embrace challenges, and let passion be the driving force. In a profession where long hours and high-pressure environments are the norm, only true passion can keep the fire burning.

As our conversation draws to a close, one thing becomes clear — Bhaumik’s story isn’t just about food. It’s about resilience, passion, and the relentless pursuit of excellence. Whether in a fine-dining restaurant or a street-side eatery, great food always tells a story. And the journey is one worth savouring.