For as long as I can remember, I have had the pleasure and good fortune of being surrounded by food and travel, thanks to my family. This built an innate passion in me for the Culinary Arts and I was able to turn my passion into my career as a Professional Chef.I kickstarted my career through an education at the prestigious Kendall College in Chicago which provided me with immense resources and introduced me to the world of fine dining, global cuisines and cultures, fundamentals of the industry, and a whole lot of knowledge. I won competitions, volunteered at some of the biggest culinary events in the city, and made several industry connections. My education got me ready for the real world.I was ready to start paying my dues to my craft as I took on my first full-time job as a Commis Chef at Alinea, a 3-Michelin Star restaurant in Chicago. I learned modern gastronomy techniques and skills, met several other international chefs, but most importantly I learned the importance of perseverance and persistence in my craft. My tenure at Alinea was the most challenging yet rewarding jobs I've had the pleasure to hold throughout my career.When it was time to return home, I continued on my journey to better myself and keep honing my craft by taking up a Demi Chef de Partie position at O Pedro, Mumbai. This job gave me the opportunity to learn some amazing regional Indian cooking techniques and flavors while continuing to let me improve as a Chef.Even though I have moved on from this position, I ensure that I consistently work on my skills and self-education. I am currently looking to explore the various facets and areas of the Culinary and Hospitality industries that include food styling and photography, food writing and content creation.If you're looking for someone with culinary prowess and a positive attitude for your business, let's connect! You can reach me through my email: nikhilbendre1996@gmail.com or mobile: +91 9324883272Fellow chefs, feel free to reach out and connect so we can keep building our passionate network!