As many would agree, cooking is an art, and one needs years of perseverance, learning and hard work to perfect their culinary skills. This learning process requires more than just one mind, perhaps, a mentor, a teacher who guides and polishes the trainee into becoming a prodigy.
One such mentor, we speak here is Rajaji Balakrishnan, a chef from India now working as a tutor at Professional Business and Restaurant School in Auckland. Mr Balakrishnan carries 18 years of experience in the hospitality industry, having worked with multiple 5-Star hotel chains both in India and New Zealand, Taj Group, Royal Meridian to name a few.
Mr Balakrishnan is serious and passionate about his work imparting the knowledge and experience he has gained in the industry to the next generation of culinary champions. He teaches and mentors students at PBRS and prepares them for various national and inter-school culinary competitions.
In a conversation with The Indian Weekender, Mr Balakrishnan shares his passion for food and teaching the students about cooking.
IWK: Why did you choose PBRS as your school to teach cooking?
Mr Balakrishnan: I got an opportunity to work in PBRS in 2015 and I was given a lot of support to settle in as a tutor, the freedom to develop my skills as well and the scope for professional development is unparalleled here. The key ingredient that makes this job exciting is the students who come from varied backgrounds and in a way challenge our knowledge and experience by handing over their future to us.
IWK: Tell us about the focus you put into your classes for the culinary championships?
RB: I inspire my students with my own experience as I am an immigrant myself, who has been able to settle down successfully with hard work and perseverance, I identify different learning needs of students and use various tools like practical demonstrations, culinary tours, on the job training to develop an understanding of the subject being taught. For the culinary championships, I identify potential students at an early stage and start grooming their skills as competition requires students to have a more professional mindset where they are not scared of challenges and performing under pressure.
IWK: Why the Chef Association Competition is key to student achievement?
RB: Besides the award, students learn essential values such as being organised, learning to think on their feet, time management, resource management, and more importantly teamwork and all these skills are necessary for professional success.
IWK: Who do you look up to when finding your idol/champion and why did you choose this career?
RB: My mother is my inspiration. I belong to a big family where cooking was done for at least ten to 15 members every day, and I used to be fascinated by how many different dishes can be made from simple ingredients, the time management skills and the ability by which fresh and tasty food was prepared every day. My mother’s great work inspired me to take up culinary as a career.
IWK: What is teaching cooking to you?
RB: As a professional, I personally believe that you have to pass on your knowledge and skills to the next generation only then the industry will have a better future, As a tutor, it is very gratifying to see young students who come with no culinary knowledge and leave you as professionals who can cook for a living.
IWK: PBRS students won the national and regional championships; how has this motivated you?
RB: Definitely, the success in culinary championships is very motivating not only for us tutors but also for students as they get national level recognition at such an early stage in the career which motivates us to create the same opportunity for our students every year.
IWK: Where do see the future of PBRS and how do you see yourself in it?
RB: With Auckland and overall New Zealand culinary industry growing at such a rapid pace, I believe we will need a lot of educated and trained chefs. I believe the school will continue to grow and as a tutor, I will play a significant role in this development, teaching more students to be professionals to face the challenges of the industry.