I knew that I wanted to be a chef when I was studying hospitality in college. My culinary career started at JW Marriott in Mumbai, India where I developed my love of food and working with a team in the kitchen.Later the idea of traveling the world led me to Disney Cruise Line which was an awesome experience working and learning alongside creative chefs from around the world. I was promoted twice in my experience up to a Chef de Partie, leading sections of the kitchen for mass volume production.When I transitioned from sea to land, I joined the Disneyland Hotel's banquet team, where we handle events of all sizes from weddings to corporate functions to large scale gatherings. I also worked at one of our signature restaurants, Napa Rose, where I trained in all stations of the kitchen.Prior to the pandemic, I was promoted to a Sous Chef but later was impacted due to reduction in force. In-between employment, I sharpened my entrepreneur skills and managed a home meal delivery program selecting and preparing meals for two families, twice a week. I am now back at the happiest place on earth and working for our Disneyland Hotel banquets team. My career goals are to grow into a sous chef, where I can lead a kitchen and inspire new chefs to continue building their skills and culinary knowledge.