Hey foodie fam! How are you doing? Cant imagine its been more than 1 year since we talked to each other. But like our plans, life has its own plan too which I believe is always in our best interest.
Anyway less to the philosophical and more the logical explanation of why i have been away from blogging is because I have a lot to tell you guys! Like for starters I have made it to my last year in college and am so thrilled to work in the hotel industry especially post my industrial training, and for those of you who do not know about what HOTEL INDUSTRIAL TRAINING is about, am gonna
link down a video about the daily working in a hotel from you tube and therefore you can envision it better of what we are taught during this 6 or 4 months of training
(Image source: Google images)
You tube link: A day in hotel industry
Apart from this I travelled abroad to Muscat and worked with Shangri-La Barr Al Jissah Resort & Spa
as an intern and to my notice, it was one of the most life changing experience of mine.
(Shangri-La Barr Al Jissah Resort & Spa )
Gone are the days when CORONA was a good word for all are food trails😓
(GIF source: Tenor)
Post COVID almost every country in the civilization had declared a complete lockdown in their respective geographic area which forced almost everyone (except our health care and essential services workers) to be confined in their homes.
And ladies and gentlemen it was then when man was forced in cage that he came out with different ways to keep himself active and in his creative head space. Each one of us evolved in every possible art especially cooking. I too started with my very own food page on Instagram RITZEYCOOKING
But oh boy! lets just spill the tea today, us being hotel industry aspirants (not even hoteliers) are still so scared to acquire any designation before our names for we understand the blood, sweat and tears behind it all and that calling ourselves a chef with every food post is certainly not are values and forte!
It was in my industrial training that I realized that how much our training is alike to that to our soldiers serving our country for peace and safety and us hoteliers serving our nation and guests round the globe with comfort, food and lodging.
Evolution to better has been mankind's initiative to betterment and fulfillment of what future demands from us but lets not forget the difference between evolution within which sometimes can re define the meaning of many things in the world outside and can cause pain to many communities, people and especially people practicing a profession in this particular case.
Food is an emotion that can be expressed in N number of ways but to continue to serving and preaching this art and emotion is worship and austerity (तपस्या) and it is that bifurcates us foodies from our chefs and people working day and night to serve us with mere passion, love, care and safety.
Just like no lay man prescribing you a paracetamol for mere fever cannot be a doctor in the same way no one can ever be a chef with a dish or two on their pages.
The love and definition for food is indescribable and hence it should be the sole factor to unite us all, with each day we'll discover its new means, authenticity, fusion and what not but surely we can never discover the blood sweat tears that takes to being a chef, marking differences in life and legacies by continuing with the art of food to serve one and all including several communities.
This blog is a tribute to all my mentors in the industry who have been working selflessly to provide safe livelihood and comfort in their hotel premises even at the most challenging environment post the COVID OUTBREAK.
RESPECT CHEFS. RESPECT HOTELIERS,
A blog by: Ritika Singh©
