My Culinary Journey: From Banking to Professional Chef

Cooking at home is not just a hobby for me. After leaving my banking career, I went back to culinary school and interned in professional hotel kitchens to learn the discipline of a commercial setup. When you order from me, you are getting food prepared with the same precision I learned at the ASK Institute, but with the freedom to make it exactly how you like it for your family.

My path to becoming a chef started with a simple realization: I was happiest in the kitchen. Leaving the banking sector was a leap of faith, but it allowed me to pursue formal training at the ASK Institute of Hospitality Management. That experience taught me how to manage a professional kitchen, maintain hygiene standards, and understand the chemistry of ingredients. My internship at the Courtyard by Marriott was the real turning point. Working in a high-pressure hotel kitchen showed me that high standards do not have to sacrifice the home feeling. I brought those lessons back to my own setup, Ammana Mane Oota. When you see me roasting spices for my signature Biryani Masala or hand-grinding ingredients for my pickles, I am applying what I learned in school alongside the traditional methods I grew up with. This mix of professional training and maternal instinct is what makes my food different. Whether I am catering a party or preparing a daily meal box for you in South Bengaluru, the goal remains the same: real, healthy, and authentic food without any of the shortcuts used in mass production. Winning the Suvarna Super Star title was a proud moment, but my real validation comes when a client tells me my food tastes exactly like their mother's cooking.