Mr. Himanshu Shekhar Sahoo, a professional chef who served more than two decades in various cuisines all over the world. His spells include his current profession as Executive Chef in Obeoi Flight services since 1998, in the capacity of Senior Sous Chef in Taj Coromandel Hotel chennai India(1996-98), a member of leading hotes of the world and handled production as a sous chef in Carnival Cruise Lines, Miami.

Himansu is an enthusiastic and motivated chef & leader with extensive knowledge in all aspects of food to effectively run a kitchen. Additionally has practical, technical and management experience in Food & Beverages areas of a Hotel, Airline catering and Cruise Ships.

After graduating in Economics he completed his Diploma in Hotel Management from Institute of Hotel Management Catering Technology, Orissa in 1987. As a person who is spirited to achieve more, he did many development programs like Professional Development programme from Johnson & Wales University, Management development Programme from Johnson & Wales University and United States Public Health Training from Nova University during his stay in United States.

KEY SKILLS

To cook correctly, with passion and intelligent use of ingredients. To create a dish which can stand on its own without the crutches of garnishes and fancy names.

Managing human and financial resources to assist in the most efficient and economic running of the organization.

To be able to work in a team to fulfill organization Mission, Vision and Dharma.

Career Prospective:
In 2005, culinary chefs in general earned an average of $12.79 hourly. However, executive chefs and those working in private kitchens can earn up to $26.75 an hour. Wages are largely based on location of employment and kind of establishment culinary chefs work in.

Wishes From the leaders:
"Dear Himansu,
It is wonderful knowing about your new venture of setting up a cooking school producing good cooks in line with the industrial requirements."
Kishore Bhutani
THe Ambassador, Mumbai