Zarin Mirza | CHEF

India Today - - COVER STORY - by Kookie De­sai

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.

Pho­to­graph by SHAILESH RAWAL

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