I began my culinary adventure back in September 2014, when I took on the role of a kitchen hand at Rocksia Hotel in Australia. It was a time of great change for me, as I had recently arrived in a new country. Back home in Nepal, I was a somewhat spoiled kid, rarely taking on any household chores, let alone cooking. However, once I stepped foot into the bustling kitchen environment, I immediately fell in love with the vibrant atmosphere and the exhilarating sense of adventure it brought.
In those early days, I was a novice, completely unfamiliar with the intricacies of the kitchen. I vividly remember a comical incident when my sous chef asked me for prawns, and I mistakenly handed him a zucchini instead. It was clear that I had a lot to learn. But rather than being discouraged, I was determined to grow, to explore, and to immerse myself in the world of cooking. I soaked up knowledge from experienced chefs, conducted extensive research, and gradually honed my skills.
After a year of washing dishes, I was promoted to the role of runner and Demi chef in the mid of 2015. This transition marked a significant milestone in my journey, allowing me to further expand my culinary repertoire. In 2016, I completed a course in commercial cookery, solidifying my commitment to the craft. With newfound expertise, I climbed the ladder to become a Chef de Partie (CDP), responsible for various stations in the kitchen.
My career path led me to Prince Hotel in 2018, where I served as a senior sous chef. This opportunity allowed me to showcase my culinary talents and contribute to the establishment’s reputation as one of the finest pubs in Australia. The sense of fulfillment and pride I felt during that time was immeasurable.
In 2021, I decided to challenge myself by participating in the prestigious Chef of the Year contest. Among 275 participants, I aimed to showcase my skills and make a mark in the culinary world. Although I didn’t make it to the top 50 contestants, the experience taught me invaluable lessons about resilience, perseverance, and the importance of pushing my own boundaries.
A turning point arrived in 2022 when I joined Carino Care, an aged care facility, as a Group Head Chef. This role brought a profound shift in my career and outlook. I realised that my culinary expertise had the power to make a difference in the lives of elderly individuals who were in the final stages of their journey. It became more than just preparing meals; it became a heartfelt responsibility to provide comfort, nourishment, and dignity to those in my care.
In 2023, I embraced a new chapter in my career by moving to South Australia and accepting the position of Head Chef at Infinite Care Christies Beach. I am immensely grateful for the opportunities that Infinite Care has given me, allowing me to further expand my culinary horizons and make a meaningful impact through my expertise.
I am driven by a profound passion for food, a hunger for continuous learning, and a commitment to creating memorable dining experiences. Each day presents an opportunity to explore new flavours, refine my techniques, and touch the lives of others through the art of cooking.
My career as a chef has taught me resilience in the face of challenges, the importance of constant growth, and the joy that comes from sharing my passion with others. It is a journey that I am proud of!”
Examples of some of PK’s meals that are receiving RAVE reviews from our residents…see below…
Holy moly!!!! Zucchini flower, homemade apple sauce, restaurant quality. Many empty plates, simply amazing flavours!
The roast pork for todays lunch was absolutely beautifully cooked and presented. Meat was delicious, pork crackling, apple sauce and zucchini flower. Wow, my compliments to the Chef and his team!
Loved the crackling and apple sauce. Perfect!
Lunch was amazing. Crackling to die for!
Absolutely amazing lunch. Roast lamb, roast potatoes and smashed peas. The lamb melted in your mouth.
Lovely presentation and meal.
I had seconds of the roast lamb today and hope we have it again for dinner.
Another superb meal with a BBQ lunch. Wonderful presentation and amazing sauce.
BBQ was outstanding, the meat was tasty and well cooked on the BBQ. I thoroughly enjoyed the meal and even ate the dessert which was also really nice. Have we a new Chef?
The meal was beautiful today, full of flavour. I really enjoyed it.
The taste of the meal today was incredible, I just had to ask the Chef how he made it. Only 3 ingredients and left a beautiful taste on the palette. Meat was not overcooked, moist and portioned perfectly although you still wanted more due to the taste even when you were full. Vegetables tasted full of flavour. So excited to have him here.
