Chef Partha Bajaj did not follow the general playbook. An industrial engineering graduate from Nagpur, he dug machines for Marinades and taught himself how to cook. Now, he is not only a self-looked chef, but also a TV show host and a TEDX speaker. Social media became his platform, where he turned his love for food into a digital feast. On Instagram and YouTube, he does more than post recipes – he wins his kitchen, fails, and shares everything in the middle, feels cooking like a conversation, not at a work. Their journey is proof that the Internet is not only for scrolling-it is something big.
Question: How has Instagram and social media affect your journey as a chef, and what role a digital storytelling plays in showing your culinary expertise?
A: Social media, in general, gave me a big platform to demonstrate my skills. It has also provided an opportunity to learn new skills. I started learning through books and youtube, and I have never actually done any formal cooking courses. I am an engineer by profession, so it is a bit surprising that I have learned a lot from Instagram and other platforms. It is a mixture of learning from books, online resources and my failures, such as my mother and other chefs. Now, I am teaching what I have learned and trying to spread that knowledge. Social media has played an important role in my career, my reputation and construction of my latter. It has also allowed me to help others.
Question: What role does digital storytelling play in showing your culinary expertise?
A: Digital storytelling is a powerful tool. For example, many videos on social media are about storytelling. It can be included in your recipes or materials. This does not only apply to marketing-it can apply to any niche. Storytelling combines people and allows them to resonate with your experiences. If I share my journey, it can help others chase cooking, even if they cannot do Pak school or have a separate background. Social media allows people to learn and tell their stories, even if they do not have access to formal training.
Q: How do you make sure that your compositions reflect your personal journey in food?
A: Every dish I created by me is influenced by my journey, the way the “table for everyone” brings various approaches together through shared experiences. My cooking depicts various places from which I have learned and the people I have faced, whether it is from my journey or from the community around me. By sharing these works, I allow others to join my story, how much black and white ginger promoted inclusive interactions, which help people find normal land, which surface Create connections beyond.
Question: Are there some ingredients that you believe can completely change a dish?
A: For me, salt number is one. Many people do not realize this, but adding salt to a dessert can actually balance the sweetness and enhance the taste like chocolate or berries. A small pinch of sea salt can bring unexpected notes to a dish. Another component loves me Lemon Zest-This can enhance the freshness and brightness of a dish. Eggs also play an important role in many dishes, especially in baking, and quite versatile.
Question: Eating with beverages is an art. Is there a specific pair that you believe that work exceptionally well with ripe goods?
A: A simple, classic Cappukino couples surprisingly with Croisain and pastry. Paris, coffee and ripe goods run by hand. You also have a classic pairing like tea with biscuits, which is a common combination in many cultures. Additionally, some alcohol-enacted desserts, such as coffee liqueur, added beautifully with cooked goods such as cakes and pastries. The chances of connecting beverages with desserts are endless!
Question: Festivals and programs allow people to share bonds and experiences. How do you think food, especially desert, helps bring people together?
A: Food has always been a central part of festivals, and I appreciate how it unites people, such as Black and White Ginger Ale’s “Table for Everyvan” initiative. By offering spaces for meaningful interaction on shared food, it mirrors how food brings people together to celebrate traditions, culture and personal stories. Descert, in particular, can break ice and create warm, memorable moments during festivals, where people of diverse background come together and join, such as campaigns to promote meaningful dialogue on shared experiences Does through an inclusive approach.
Question: How do you think Pak experiences can be designed to awaken meaningful conversations, especially when people come from diverse areas of life?
A: Pak experience naturally promotes connection and meaningful interaction. “Are you a vegetarian?” Like simple question or “what is your favorite dish?” Can open the door to search for shared taste and coordinate. Initiatives such as Black and White Ginger Ale’s “Table for Everyvan” highlight the power of food in bringing people together, encouraging inclusive dialogues and various approaches. Through food, whether in a festival or casual assembly, we find common land that transferred cultural and personal differences. These moments create an opportunity to create bondage, share stories and deepen connections, change into a place to understand every food.
Question: Can you share a funny story or accident with the kitchen?
A: Once, I was cooking the birthday cake for my best friend and forgot to add an important component to increase the cake by mistake. It almost collapsed, but I managed to fix it by cutting around the accident and re -arranging the cake. When I served it, no one saw that anything was wrong, and it turned out to be a big hit. Despite stress, it ended as a memorable experience!
Question: As a chef, is there any food item that you are secretly watching when no one is watching?
A: The list is too long, but I would say anything related to energy desserts, such as brownies or chocolate chip cookies directly out of the oven, something that I secretly indulge. If I bake fresh cookies, I always snatch one or two. , For brownie, I will catch a piece from the corner, where it is good and goi. I think everyone does this when they are cooking!
Question: If you can eat only one dish from your menu for the rest of your life, then which will it be?
A: This is a difficult question! I will probably choose the shrimp. They are slightly heavier than wings, but I can enjoy them more often without much time. So, I clung to the shrimp for a long race. Although the wings are also great – they are messy, but it is part of fun!
Question: Finally, if you can add your philosophy to a sentence, what will this happen?
A: I would say, “What do you want.” This is my original philosophy-do what makes you happy. Do not get caught in the expectations of other people. I have the phrase that is printed on my suit, and I really believe in living life the way you want and what you love is doing.