Salad is no longer an appetizer, it is a complete meal : Chef Sanjay Agarwal, Managing Partner of Salad Chef
Updated on: 11 Jun 2016
About two decades ago, when Chef Sanjay Agarwal, managing partner of Salad Chef stepped into the shoes of an entrepreneur by opening an outlet dedicated to salads, he took a great risk. With the passage of time, he has emerged as the pioneer having given salads a new dimension as a main course meal item, and taking it beyond. He talks about his journey that had a fair share of challenges and success
How did you become a chef?
My association with food started early in the childhood. I started cooking when I was in sixth standard, as my mother was not keeping well and my father had to go to work. When I was at home, I would take up cooking. However, later, when I was pursuing my higher secondary education, I started enjoying the process and craft of cooking, although I never realised it would eventually become my career. I was inclined towards mechanical engineering and enrolled myself for BSc course in college. Somehow, the circumstances were such that I started working in F&B service department in a hotel simultaneously in Jaipur in 1984. However, within six months of being employed, I realised that F&B service is not my destiny. Therefore, in I985, I left my job and went on to pursue a diploma course in food production from IHM Jaipur. In 1986, I was the only person to have been selected during campus interviews, which landed me a job at the Taj Palace New Delhi.
How did the transition take place from a chef in a hotel to an entrepreneur launching Salad Chef?