From a Street Kid to a Chef in a Luxury Cruise Liner
Hasim like many other children at Delhi’s Kashmere Gate area was introduced to Butterflies School of Culinary & Catering during his classes at Kashmere gate contact point. He comes from a small town of Bihar and his father passed away sometime back. After completing his training at BSCC he was selected for a training program at Taj Group of Hotels. According to him he was not sure during his tenure as a trainee there whether they would ever hire him as an employee later. However, Hasim has a track record of excelling at whatever he puts his mind to. From being a good cricketer to a great theatre and vocal artist, he has never shown any reluctance in doing whatever is asked of him. After a lot of determination and hard work The Taj Group invited him for a job interview. Hasim explains that he has always been curious of simple things that we take for granted and during the interview he was asked to explain what turmeric is and why is it a spice. He correctly answered the question and was hired immediately. He worked for the prestigious European restaurant Orient Express at the Taj Palace Hotel for several years and was extremely happy and well taken care of which was evident from the joy on his face whenever he talked about his work and culture. Indebted to them for ignoring his lack of knowledge as compared to the rest of the competing staff he also learnt a lot from their impeccable methods.
As his confidence and knowledge increased, he applied and was selected as a Chef in a Luxury Cruise Liner based out of the USA. Hasim has now moved to the USA to begin this new exciting phase of his life. He feels that the platform Butterflies gave him not only changed his life but also stirred him to bring the same kind of transformation in other BSCC trainees. While working in India, Hasim volunteered to take theoretical and practical classes once a week at BSCC and teach them more about different cuisines apart from Indian. During his first visit he introduced them to different sorts of cheese, their city of origin and their composition. He was accompanied by Mr. Deewan Bisht who is a specialist chef of continental cuisine. They together explained different sorts of pastas and Mediterranean sauces to the curious students. “Trials are a good way of keeping people on their toes and promoting innovation and improvement in a conventional dish. They themselves might be surprised by what they are capable of”, said Hasim who gives himself constant trials to improve existing menus.