Sushrut Desai

Background

About Sushrut Desai

I am a Good cook at heart and a Chef by profession. I believe it does not matter what title you hold but how much you enjoy the art of cooking. After sitting beside my Mother in the kitchen and watching her cook almost every time during my childhood and some teenage years, is what brought me close to the art and science of cooking. It made me wonder about all the aspects of the hospitality industry. After completion of my High school I started to pursue my career in the the hospitality industry. I enrolled my self in the Institute of Hotel management in order to learn every aspect of the industry. While pursuing my degree, I again realized that no matter what department or aspect of hotel industry I study, my sole interest inclined towards cooking. That’s it, that’s when I knew I wanted to be a Chef. After completion of my degree in Hospitality Management, I enrolled myself in the Culinary Management degree in Niagara on the lake,Ontario, Canada. Everything was new to me, new country,new people, new surroundings,lots of snow and new techniques of cooking. Things which weren’t new, were my Keenness, focus and curiosity about food and the science behind cooking. While studying culinary management in Niagara, I had an honour to train and work with great Chefs like chef Treadwell, Chef Andrew Dymond, Chef Ross Midgley, Chef Jeff Camacho, Chef Jason Williams, Chef Bruce worden and many others. What amazed me while training in Niagara was the amount of the freshest available produce and ingredients I got to learn & play around with. I was ecstatic.I moved to Rocky Mountains and continued to gain knowledge, experience. Other great opportunity I had was to Work Eden restaurant at the Rim Rock resort in Banff. While out west I had an opportunity to work and gain experience at great resorts such as Delta, Fairmont and Rim Rock. I started feeling it was time for a Change & a career hike,that’s when I moved out east to gain a promotion as a outlets Chef at the Westin Hotel. My knowledge about food & flavour combination, menus,my leadership was greatly appreciated. After working as an Outlets Chef for a couple years, I had an opportunity, a dream job as a Executive Chef at Scanway Catering. Still learning and developing my self as a cook and as a Chef, scanway has provided me a great platform and a learning opportunity in the catering field. I would say it’s been a Great Journey so far and would love to train and develop my self into different aspects of food, cooking, catering, leadership, training and communication skills.