VidA : Life
pr-līf| noun : to live/ alive
Vida Culinaire is an ideology developed through a journey of ambitious thinking, creative ideations
and passionate work ethics in the careeristic world of culinary and hospitality.
Our fundamental principles that we bring to the table are: PASSION
PAtience
Perseverence
PRECISION
PEOPLE
The hospitality and the culinary industry has a side that goes beyond working hours and years honing skills and techniques. A side that tells a story of hustle sparked by ambition, passion, the need to progress and succeed in the millenial era where tools, resources are in abundance and multitasked, multifaceted learning and evolving is the need of the day. It’s a journey that is both personal and similarly shared by millions of people around the USA: immigrating to a new country, seeking out people, education, work that propels them forward in life - to embrace a driven lifestyle, to create something new, to see the world in a new perspective.
Think of vida culinaire as a byproduct of this journey, a headspace formed by all the above mentioned principles, one that is wholesome, self-sustaining, inspiring and almost spiritual in nature.
The Beginnings
OM OF YUM - beginnings of deliciousness
Ideations and Mentality always have a beginning point.
dreams of becoming a chef, ambition of becoming an entreprenuer, being thousands of miles from home and being an immigrant.
There are only thoughts, philosophies induced by mentors and friends alike and books and movies to take you on a fantasy tour to inspire you, protect you and get you through all the ups and downs.
The result is this book, small publication - a raw, naked tapestry of emotions and homely indian recipes. It takes you on a confusing yet somehow “it-makes-sense” kind of a journey while pushing you to try some new, simple, homely recipes.
All The Works
passion needs to be channeled and directed. whether its education, networking, internships and achievements or a combination of all at the vida culinaire ideology believes & Invests in a continuous learning and evolutionary process to be a multifaceted millenial chef-entreprenuer.
We are armed with degree in hospitality from IHM Mumbai, post-grad from the Culinary Institute of America. We bring forth repertoire of experiences from Jean-georges, Tabla, Eleven Madison Park, Bocuse D’Or directing and implementing new business strategies, operation designs and menu engineering at Vermilion across NYC and CHicago, Tamarind & Tamarind Tribeca and the rasikas in Washington D.C.
Of Creating & Creations
Vida Culinaire mentality revolves around continuous creation. We believe it is a must to maintain a momentum of creativity in the given age & time. It helps us to push our boundaries, test our limits, and invest in our core principles.
Founded a pop-up restaurant company project sara inc giving upcoming chefs an opportunity to display talent.
project sara also branched a revenue stream via unique omakase style catering featuring rotating chefs.
Co-created and executed INDAY’s various menu reiterations, plating designs, operation design, service and labor model.
Organic Reach
All our outreach is organic and that is our strength. The millenial era is all about multi-tasking and the culinary-hospitality has evolved to allow chefs and entrepreneurs to grab whatever outreach opportunities that come their way.
Whether its a mixologist’s trip to india, or a homecoming speech, features in bloomberg, local media to being nominated as an Indian Chef-entreprenuer to watch for it is all pure organic persistence and a network of people that has made this possible.
The Jumping Mustard
In this diverse universe there are two common languages - Food & Love.
These transcend words, ethnicity, religion, political views, or any other construct.
In this blog we brew “single harvest” thoughts
we have a network of writers from different professional backgrounds expressing their views, thoughts and perspectives all interlaced with food & lifestyle.
