When women wear aprons...

While it is 'said' that it is the norm for women to serve the kitchen at home, it has never been easy for them in the kitchen of a restaurant that is unquestionably has been a male stronghold.

However, things are changing now. More and more women now touch, perform multiple tasks and let their cooking skills earn them acceptance as chefs.

We spoke to a few women chefs of Hyderabad, who have made their mark in this male-dominated field through sheer grit and hard work.

Making parents proud

Chef Nikitha Umesh of Fabelle, ITC's signature chocolate boutique took up baking when she was 12 years old. She says, "I started baking when I was in 6th standard. First thing I have baked is the vanilla cake on Mother's Day for my mother.

It just got me joy; ideally, my mom doesn't like dessert, but even she liked it. Since then, I started baking a lot more. Slowly I started spending all my allowances in buying baking ingredients and small tools, etc.

I used to host bake sales and took small orders. My parents always thought it was just a hobby that I have picked up, and it will pass by. They were quite reluctant when I broke it down to them seriously that I want to be a chef since I secured 90 per cent in 12th grade they wanted me to pursue engineering.

It took a lot of convincing from my end to assure them that I would be successful in this industry. As no one from my family is from the hotel/food industry. I had no choice but to work hard and prove them. Now they are proud of my work."

Bengaluru-based Chef Nikitha Umesh shifted Hyderabad three years back to work with ITC, Hyderabad. She says, "In the course of these three years I got to represent India in 'Bocuse d'Or' in Singapore. I got the opportunity to work with chefs from Dubai and Singapore. The exposure that I have got is immense.

At 20 years of age, being able to represent India in 'Bocuse d'Or' was a huge platform for me. Rigorous training in the field of bakery, pastry and chocolates has honed my skills, and I am only hoping to keep getting better at it."

Her take on women chefs in the industry, "I think when everyone is questioned about their favourite food, they all in a manner go back to say that it's something cooked by their mother as they were growing up, so there's the answer to why women are excellent chefs! It's just a matter of perception, and throughout my career, I have come across a lot of women chefs who are highly efficient and professional in what they do!"

The 24-years-old chef adds, "Initially, when I started, and I wanted to do Hotel Management, but my parents were reluctant about it. Because it is a lot of hard work and there is a lot of physical work that you are required to do.

But I think women are more capable a lot more organised and multitasking. Of course, it is a male-dominated industry, but slowly there is a change in that the world is accepting women chef is good."

Women empowerment in the culinary world

The Westin Hyderabad organised an event 'Haute Cuisine' where home chefs and students from across the city participated. It was designed to bring out the hidden Master Chef in every woman and give expression to the culinary arts and grooming skills of the participants.

Eight women winners along with eight women chefs of the hotel participated in the 'Incredible Brunch'. Chef Mahesh Padala the Executive Chef says, "It was curated by our exceptional women chefs we want to dedicate this 'International Chefs Day' to women empowerment in the culinary world."

"The trend is changing; it's not that hard because now technology has come, things have changed. It's a passionate job, women are spending 12 hours at home taking care of his parents or home then why not in culinary industry?

Women are dominating in software industry and all, but I want to change that," shares Mahesh.

"International Chef's Day is an appreciation of our hard work and our respect for gastronomical cultures worldwide. Holding events and workshops of this calibre, gives us an opportunity to explore new concepts and create exciting visions for the future", says Mahesh.

Zeal to learn new things

Chef Sneha Mohandas Hegde, Kitchen Management Trainee at The Park, Hyderabad shares that the food today is different than when she started cooking.

"I started cooking in a very early age. I was more eager to learn about different ingredients and different formats of cooking. This is not only my career but what best describes who I am.

Food and the industry itself made me into a different person. The encouragement for cooking by my mentors, family, and friends made me who I am today,'' she says.

She believes that, ''Women these days have become more versatile and smarter. This is also because earlier women did not have so much freedom to go out and study but these days as people are getting educated, women are also smarter and bolder enough to take initiative.

Also, the mindset of having an own identity has got women out of their houses and we can see that today's women are on

topmost positions in most of the field's, be it a corporate world or in any other background.''

Finding a niche in the art of cooking

Chef Shreya Velidanda, have been with ITC Hotels for almost four years, including two years of management training at ITC Grand Bharat and the last one and a half years at ITC Kakatiya. "I am originally from Hyderabad; I did my entire primary schooling in the USA and settled down in Bangalore for my secondary schooling.

I can't point towards a certain person or moment where I knew that I wanted to be a chef, but for as long as I have remembered, I have always been inclined towards food and replicating good food that I have appreciated in other establishments. So, it was no surprise to anyone who knew me when I headed to Manipal University to pursue a degree in Culinary Arts."

"But what pushed me towards leaping into this industry was the glamour of MasterChef. All I wanted to do was have the same confidence and skill that the chefs on-screen had," Shreya shares.

About her kitchen experience, she says, "I do my best work in the Western kitchen, working on new pre-plated snacks, handmade pasta, bruschettas, savoury tartlets, and breakfast delicacies.

I think working as a chef has given me a platform to experiment in various kitchens to aid me in finding my niche cuisine. I have been enabled to innovate and take charge of leading large teams of chefs, to provide top-notch food quality food to esteemed customers.

One day I hope to delve into the pastry arts to further explore the potential and creativity that this industry demands of me, to further my career as a better-rounded chef."

About women chef in the industry, she says, "It's very rewarding to see women all over the world being celebrated for their roles in commercial kitchens.

Although we still have a long way towards establishing ourselves further, I believe that if we keep working with the same tenacity and not let social stigma - a woman only belongs in a home kitchen - big us down, I can foresee more and more successful women chefs rising in the near future."

Maggi made her chef

Mumbai-based Chef Sayali Panchal is working as a chef from past five years and shifted Hyderabad to work with The Westin informs that it was her brother who inspired her to become chef.

She says, "My brother taught me to cook Maggi in any style and I started loving cooking and I realised that I am made for this profession. After doing my graduation in commerce, I took a one-year culinary course to become chef."

25-year-old Sayali says, "When I joined the industry four years back, people were not that accepting easily.

It is not an eight hour job, sometimes we have to work for 12 or 14 hours without break, so people's mindset was that women are not that strong but you have to fit in, you have to make your own place. It's all about passion to do this job."