My name is Ishika Nandan and I am from Mumbai. I work as a Hotel Operations Trainee at Radisson Mumbai Goregaon. I have done my graduation from Welcomgroup Graduate School of Hotel Administration, Manipal.
My food journey began at a very tender age. I would spend a lot of time in the kitchen with my Grandmother, who shared a lot of tips and tricks for cooking. She is my first ‘Guru’ (teacher) who helped me in learning culinary basics by teaching me the simplest dishes yet the most special ones. I love traditional methods and techniques of cooking but I'm also fascinated to try new dishes to improve my skillset in every sphere of culinary arts.
As I grew up, I realised that cooking food and feeding people around you is one of the most loving things anyone can do. The reason I joined the service industry is that I love creating stories with food and nothing can make you happy until the guest is overwhelmed with your creation.
It is not easy to be a professional chef if you are not happy and sorted because there are a lot of challenges to be faced at every corner of the profession as you have to prove yourself each time with your food. The best part of being in the food industry is that you meet new people and newer opportunities emerge every single day. I would urge everyone to help the hospitality sector cope up during the time of pandemic and get it back on the track.