Ruchika Kher listened in to four Commis 1s (deputy chefs in the kitchen) and sous chefs (those who work directly under the chef), about how they whipped up success stories in some of Mumbai’s biggest restaurants.

Le Café — Chef Suman (Commi 1)
Chef Suman’s love for cooking made him travel from Kolkata to Mumbai where he stumbled upon an opportunity to turn his love for food into his profession. The HSC-pass had indulged in local training but he was exposed to global culinary cuisine at his present workplace. Giving us a peek in his life, the commis 1 says, “Le Cafe is packed usually, so we hardly get time to breathe; this is its beauty as there is so much to learn! At times, it gets tiring but we work with perfection to meet guests’ expectations; it keeps us on our toes, always.” However, inspite of putting in hard work, Suman is unperturbed that his efforts don’t get translated into popularity. “I don't feel disheartened that my efforts are not visible to the patrons and our chefs are the face of the kitchen. My chefs motivate me all the time. I look up to them, and also feel proud as I am getting trained under them,” announces a satisfied Suman.