Becoming a professional chef may begin with a degree or a formal course in hotel management, but it is practice, discipline and hard work in the kitchen that ultimately turns an aspiring cook into a successful chef, says Ajay Bhalla, Managing Partner, Delhi Delicacies, and a renowned chef.

According to Bhalla, culinary expertise cannot be acquired merely through academic qualifications.

He underlines the importance of continuous learning and hands-on experience in shaping a professional cook.

Practice Over Textbooks

Bhalla believes that basic cooking is essentially learnt through practice. An aspiring chef has to spend long hours in the kitchen, understand ingredients, identify mistakes independently and constantly work towards improvement. Dedication, he says, is what separates an average cook from a professional chef.

“Hard work is the key,” Bhalla says, adding that perfection in cooking comes gradually. Chefs need to develop the ability to detect errors themselves, understand why a dish has not achieved the desired taste and make corrections. This process of experimentation and self-learning continues throughout a chef’s career.

Formal Education Is a Starting Point, Not the Destination

While formal education remains important, Bhalla says students aspiring to enter the culinary profession should not restrict themselves to textbooks or classroom learning. Hotel management offers several vocational courses and provides the technical foundation required to enter the hospitality industry. However, those specifically interested in becoming chefs need to develop deep knowledge of food, ingredients and cooking.

“Technical knowledge is important, but basic cooking comes from practice,” he says.

Understanding the Science of Food and Spices

Bhalla also stresses the importance of studying recipes and understanding the science behind food. With Indian chefs now getting greater international exposure and the culinary industry becoming increasingly global, young professionals need to understand several technical aspects of cooking, including cooking time, temperature, preparation techniques, presentation and service.

For Indian cuisine in particular, knowledge of spices is indispensable. Understanding the characteristics of individual spices, their proportions, combinations and the manner in which they influence flavour can make a significant difference to the final dish. According to Bhalla, simply following a recipe is not enough; a chef must understand the ingredients and learn how and why they work together.

No Upper Limit to Growth in the Profession

The profession, he says, also offers significant growth opportunities. Entry-level salaries for chefs generally begin in the range of Rs 16,000–Rs 18,000 per month, but there is effectively no upper limit for professionals who develop expertise and establish themselves in the industry. Many of today’s renowned chefs began their careers at comparable entry-level salaries and built their reputation through years of experience.

Global Exposure, Rising Expectations

He believes the growing international exposure of India’s hospitality sector is opening new avenues for young chefs. At the same time, it is raising expectations. Modern chefs must understand not only traditional cooking but also contemporary presentation, global techniques, food safety, consistency and customer preferences.

For Bhalla, therefore, becoming a chef is a continuous journey rather than a qualification achieved at the end of a course. Formal education can provide the entry point, but the kitchen remains the real classroom.