Recipe for Success: “Cooking is the best art among all arts,” opines Toshali's chef Mishra

It is said that the key to success is turning one's profession into a hobby and working with utmost…

It is said that the key to success is turning one's profession into a hobby and working with utmost hard work, dedication and enjoying it. But Sarada Prasanna Mishra, executive chef, Toshali Sands Ethnic Village Resort, Puri, Odisha, turned his hobby into a profession.

Mishra had a childhood interest in cooking for friends and family and being appreciated for it, inspired him to foray into the kitchen professionally. He said, "In our colony during the festive season, I used to cook food and everybody liked it. But I decided to become a chef upon completing my graduation, and joined IHM, Bhubaneswar the same year."

Being a small-town boy from a middle-class family it wasn't a cakewalk to enter this profession. When he chose to become a chef, his parents, who were teachers, and grandfather opposed his decision, stating that cooking was a low-profile profession with no future growth prospects." And due to the lack of awareness it was very difficult to convince them. “One of my friends and my aunt supported me then, and that gave me lot of courage and helped me convince my family."

As a newcomer to the profession, Mishra faced a great deal of struggle like any other small-town boy. He gradually overcame such challenges as coping with a new work culture, the work pressure, meeting deadlines and gelling with the peer group and seniors.

Today, he has about 15 years of work experience in the industry under his belt, and said, "Cooking is the best art among all arts." Mere curiosity, sincerity, hard work, knowledge of work and strong command on operations enabled him to be a successful chef.

Mishra has worked in leading hotels and restaurants across India and the Middle-East, and has considerable expertise in a variety of cuisines. While that has mostly kept him away from the family, he said his family has been supportive and understood his love for cooking and professional obligations. He credits them with letting him follow his heart and calls them significant contributors to his growth.
“Someday I would like to have my own chain of restaurants and food experiment units and enthrall the world with my culinary skills,” he said.