Chef Aarti Nijapkar on going from a novice cook to a career in hotels and food

Some people love cooking, while others feel tense at the very mention of a kitchen. Chef Aarti Nijapkar's story is of a girl who could not cook even simple food properly and went on to become a successful chef.

The hotel industry is seen as male-dominated. Making a mark there, continuing a career after marriage and facing new challenges is not easy. Nijapkar made that journey and carved out her own identity in the culinary arts. She shared her experiences on a podcast called Navdurga. She spoke about the challenges women face in the hotel industry, how a career can be continued after marriage and how a food business can be started on a small scale.

In the beginning, Nijapkar did not know much about cooking. Her mother went out to work, so she cooked by repeatedly asking her grandmother and maternal aunt. Learning different dishes from them, she began to practise. Gradually she developed a liking for the craft and decided to study in this field. She had no idea that what she initially knew little about would one day become her identity.

Nijapkar studied hotel management. According to her, even during her studies she was clear about which field she wanted to work in and how to build her career. She said that when choosing a field, merely getting a degree is not enough; it is also important to think about what one will do with that education. She had always wanted her career to continue after marriage, so she chose her path with both her studies and her professional future in mind.

After completing her studies, Nijapkar worked in the hotel industry. She said the field demands a great deal of hard work. Building a career here is not easy, and it requires a passion for the work, a stubborn will to stay the course and readiness to work hard. She also said women should keep both their own preferences and their future responsibilities in mind when choosing a career.

A major turning point came in her life after marriage, and she left her work in the hotel industry. But she did not consider this as giving up her career. She decided to continue her studies and professional growth after marriage. She said she went on to do an MSc.

For women who want to start work in the food industry, Nijapkar suggested the tiffin (dabba) business. According to her, a tiffin service gives an idea of how much food is needed and what customers require. Small observations, such as whether someone eats two chapatis or one roti, and how much rice they take with it, can help in planning food. She therefore said that when starting a business, it is essential to understand the customer's needs and cook accordingly.

Nijapkar says that in this business, cooking good food alone is not enough. One must also consider how much customers eat, how much to prepare and how to make proper use of the available ingredients. By her example, in the tiffin business it is relatively easy to understand how many chapatis, rotis and how much rice each customer needs. This experience can build an understanding of planning food on a larger scale.

One important aspect of Nijapkar's journey is that she was ready to change course in her career as circumstances demanded. After working in the hotel industry, her professional life changed because of marriage, but she kept up her studies and her connection with the culinary arts. Her experience suggests that a career path is not always straight, and that it is also important to adapt at different turns in life and look for new opportunities.

On the Navdurga podcast, Nijapkar spoke about her studies, her experience in the hotel industry, her career after marriage and starting a food business. Despite having had little knowledge of cooking, she studied the culinary arts and made a name for herself, and her journey could inspire young women who want to build a career in this field.