Today, I would like to talk about a profession that, over time, has grown beyond a skill to become an art form and a respected professional identity: being a chef.
Have you ever wondered how much effort, creativity, experience and love go into a single dish? A chef does more than combine ingredients to prepare food. Through knowledge, experience and a refined palate, a chef gives flavours a distinctive identity. Around the world, chefs are gaining greater recognition. From hotels and restaurants to television, digital media, food blogging and international competitions, they are winning people’s hearts through their talent.
To me, cooking is more than a task; it is a way of keeping emotions and traditions alive. My own journey is rooted in the traditions of my home. From my grandmother, I learned traditional cooking methods, how to recognise flavours and the importance of home-cooked food. My family’s roots trace back to the village of Sadora, near Ambala, while my mother belonged to the Bohra community. This heritage gave me the opportunity to explore different culinary traditions and flavours. It remains a precious part of my life.
No discussion of the subcontinent’s traditional food would be complete without mentioning Rajasthani cuisine. Dishes such as dal baati churma, gatte ki sabzi and ker sangri have their own distinctive identities. Similarly, dhania gosht is especially loved for its characteristic flavour, aromatic spices and rich fragrance of coriander. What makes these dishes special is that they carry more than flavour: they reflect a region’s culture, way of life and traditions passed down through generations. I believe every traditional dish tells a story, and a good chef has a responsibility to preserve its authentic identity while passing it on to the next generation.
When I look back on my journey, I realise how much cooking has changed over time. Recipes handed down through generations once defined our homes and identities. Today, considerable effort also goes into presenting these traditions in contemporary ways. A chef must now pay attention not only to flavour, but also to hygiene, nutrition, kitchen organisation, punctuality and beautiful presentation.
In Pakistan, the role of a chef has become even more important. Biryani, nihari, haleem, qorma, karahi and countless other traditional dishes are part of our cultural heritage. We need to preserve these traditions while introducing them to younger generations. For women in particular, cooking skills can create opportunities for earning a livelihood, gaining independence and starting a business. A journey that begins in a home kitchen can grow into a successful enterprise, provided that talent is supported by hard work, consistency and a willingness to learn.
I believe that becoming a chef requires more than knowing how to cook well. It also calls for the desire to learn something new every day, learn from mistakes and continually improve. A good chef brings people joy through food, respects tradition and uses their craft to open doors for others.
On Chefs’ Day, I would especially like to address young people and women who want to turn their skills into their identity. Never underestimate your passion. Today, you may be cooking at home for your family, but tomorrow, that same skill could take you somewhere entirely new.
Finally, I would like to say that the true pleasure of food lies not only in its spices, but also in the love, effort and sincerity that the person preparing it brings to every dish.
This Chefs’ Day, let us honour all the hands that create flavours, keep traditions alive and bring smiles to people’s faces through their art.
Happy Chefs’ Day!
