23% of you want to be res­tau­ra­teurs

Her lit­tle French bistro has caused waves in the food busi­ness, treat­ing pa­trons to a unique din­ing ex­pe­ri­ence. Nira Singh Chef and Pro­pri­etor, Chez Nini, New Delhi

Cosmopolitan (India) - - CAREER -

How did you get your

break? “I was se­verely in­jured at work eight years ago, and went from be­ing a com­puter en­gi­neer to a chef through a very un­likely se­ries of events.”

What are the qual­i­ties re­quired to run a suc­cess­ful restau­rant? “I’m still fig­ur­ing it out, but as far as I have—it’s straight up, in­tense hard work, rolling with the punches, pas­sion, and lots of en­ergy.”

What’s the best part about the job? “The

free­dom to cre­ate my own vi­sion in re­al­ity ev­ery day. And to keep im­prov­ing what I started with.”

What is your ad­vice to some­one who wants to start their own

restau­rant? “If you want to put yourself on the most crazy ride, with the steep­est learn­ing curves, then go for it. It in­volves a lot of learn­ing, lov­ing your pro­duce and re­ally get­ting your hands in your food. It’s very in­tense— but you can only know if it’s for you, if you try it out!”

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