My First Culinary Experience: Lessons That Shaped My Journey
I still remember the excitement when I got the call the from the executive chef at Riccarton Racecourse Jockeys Club, offering me my first job as a commis chef around 15 years ago. It felt like the perfect starting point, and I was eager to learn and grow in such a dynamic environment.
One of the best parts of the job was meeting chefs from all over the world, each bringing their own flair and experience. We worked across 5 kitchens, and every day was an adventure. We’d hop into the van, shuttling from kitchen to kitchen, cracking jokes along the way. I’ll never forget the time someone spilled a whole pot of pumpkin soup in the van—it was a messy moment, but we all had a good laugh!
A standout moment? Serving the Prime Minister of New Zealand, John Key. The pressure was high, but so was the pride in delivering a top-tier dining experience.
Then came Cup Week—the busiest time of the year. With almost 80 chefs working side by side, it was full-on, but it also taught me the value of collaboration and staying cool under pressure. That week was a whirlwind, but it’s one of those experiences you never forget.
The lessons I learned at Riccarton carried over into my next role as a Chef de Partie, teaching me to adapt quickly, work under pressure, and thrive in a team environment—skills that were instrumental in my culinary career.
Now, in my corporate role, I find those early experiences still guide me. Clear communication, team management, and staying solution-focused in fast-paced situations have become even more essential. Whether in the kitchen or the corporate world, the fundamentals of teamwork and resilience are key.
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Be positive
10moAbhishek Tiwari