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is not apt for girls and so, opinions flowed in from all directions. But my parents stood by me like a rock.” In a career spanning more than 20 years as a chef and teacher, Reetu, who specialises in Indian and continental cuisines, never experienced a dull moment. An eternal optimist, she says there is no secret to success besides hard work and passion. Former programme head of culinary arts at the ITM Institute of Hotel Management, Navi Mumbai, Reetu says, “As a teacher or mentor, I sensed that our culinary students don’t know what they are missing. So, I designed modules to facilitate their understanding of traditional dishes, cooking techniques, and utensils. I introduced my students to the richness of our ancestral food, the abundance of medicinal value it has, and the preparation that goes into making it.” Being a chef is a big responsibility that involves taking several ethical decisions daily, and any breach may have serious ramifications. Reetu lays out the ground rules: “Lead a disciplined life. Be punctual and strong. Be patient, keep your ego at the door because in this business, you are going to meet several people, and if you are opposed to learning, you will not grow.” Another crucial element is food safety. “Pay attention to the essential aspects like right temperature, which metal to use for cooking, and OCTOBER 2019
how to store and serve,” she says. Having prepared cuisines for the former Indian president Pratibha Patil, and cricketing icons like Sachin Tendulkar and Rahul Dravid, the process of building and
working with a menu is now like second nature to Reetu. She also holds interest in food blogging and food photography. For aspiring young chefs, Reetu’s life is her message: “If you have decided to do something, don’t look back. Nothing can stop you.”