Experience
2018 - Present
Judge
Food Network
2011 - 2014
Founder and Partner
Indie CulinaireNew York, NY
2003 - 2011
Executive Chef
VermillionNew York, NY and Chicago, IL
2000 - 2003
Director of Operations
Bombay CuisineCherry Hill, NJ
Education
1995 - 1998
Bachelor's in Hospitality Management
Welcomgroup Graduate School of Hotel AdministrationIndia
Advice from Maneet Chauhan
Quotes about career path, skills, and teamwork from an industry leader.
Do whatever you want to do, but make sure you are the best at it.
My first job ever at The Taj Residency in India was an eye opening exprerience.
I was the only girl in a kitchen of 17 men. It made an impact on me and made me realize I had to push myself further and work to succeed.
The most basic thing is to give people the respect for the work they do.
Whether it’s the dishwasher or prep cook, you need to always acknowledge their hard work and efforts, and that in turn this builds loyalty. Whatever your ideas are, involve your entire team in the brainstorm session. Instead of telling people what needs to be done, let your team come up with ideas and experiment on their own. When they succeed, recognize their work and give credit where it’s due.
I cannot do my job without salt!
Inspiration can be turning on the television or it can be having a conversation with your guests, cooks or dishwashers; it’s just everywhere.
There are times I get up in the middle of the night and say, “I have the best idea!” The important thing is not to close your mind when talking to people, and opening yourself up to new experiences.
When hiring, I look for people who have the willingness to learn, have an open mind, and who work hard.
Attitude – I think it’s one of the most important things to master.
To always have the attitude and be curious to constantly learn is something very valuable to me.
A lot of my inspiration comes through travel.
Whenever I go to a new city I always visit markets, restaurants and talk to chefs. I research a lot. I also make it a point to go out and talk to my guests. They come from all over the world and I’ve found they are the best resource of wisdom.
Roles in Culinary
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