From being a chef to an actor, Pankaj Tripathi's journey is inspiring

Not many people know that before he became an actor, he worked as a professional cook at a top-notch hotel in Patna. As a trainee, he used to peel vegetables. In an interview, he mentioned that he used to peel 30-35 kg onion, 50 kg potatoes and 500+ eggs a day. It all happened in late 90s, when his uncle, pointed out that there was a huge demand for desi chefs abroad and suggested him to try his hands in a cooking school. Later, he signed up for a two-year course at a popular hotel as a kitchen assistant.

For Pankaj, cooking is an art and calls for imagination and acute attention. He also says that cooking is also about the right quantity of ingredients; else it can destroy the dish. For him, whenever he prepares any dish, he prepares a mental map of the dish and then moves ahead.

To make easy money, he privately started catering at weddings and birthday parties. But soon he left the space, as he experienced disrespect for food and chefs at large.

He loves to relish ‘Ghar Ka Khana’ and strongly believe in the traditional methods of cooking food and fondly remembers the magic of spices made on sil-batta at home during the early days. In an interview, he mentioned, “One could smell the aroma of such spices long before entering the house and they add a different dimension to the final dish.”

Whether he is in India or abroad, he loves indulging in local food because he thinks that the local food helps him understand the water of the place and the local nuances of the dish too. He always recommends his team on trips to east slowly and chew properly to enjoy the flavours.

In a candid conversation, he has mentioned that he would love to open a restaurant serving Purvanchali food one day. (Image: Instagram/s_foodiebong)

Pankaj’s all-time comfort food includes Litti Chokha, Sattu Paratha, Sattu ka Sharbat and Chawal Tessi (rice and roasted flaxseeds powder).