Zarin Mirza | CHEF
Since it is said that a way to a man’s heart is through his stomacha woman is most often found cooking yummy delicacies for her husband, children and family. But what happens when she decides to take a leap forward and jump into a mass kitchen? According to Chef Zarin Mirza, it is the insane working hours that restrain women from joining restaurants and hotels as chefs. “A woman will have her family and work to look after and in our field, the working hours are crazy. Most women who start out young eventually leave. They then go into catering business or take up a teaching job,” says Mirza, who owns Wild Ginger in Ahmedabad, and is a consultant at Herbalife in Los Angeles and Chef Pranav Joshi’s Cooking Academy in Ahmedabad. She says there a are lot of women entrepreneurs in the food business but it requires a lot of dedication to be successful. “There are also chefs who are working in the field of food research but nothing is more thrilling than working in the kitchen. The rush you get when your food is served to people waiting at a restaurant is indescribable,” says Mirza.