This fashionable girl has bridged the gap between chef and foodie with her initiative
These men in white dish up top nosh daily, creating a fine dining experience for food connoisseurs, but many a times we don’t get to see or meet these chefs who work tirelessly behind the scenes. And that’s why Sneha Chandrashekar, a young entrepreneur from Bengaluru started The Chef Post (thechefpost.com) which gives anyone in the city a platform for interactions with chefs and hoteliers in the city. You can now engage with chefs, follow them, their restaurants, collect recipes etc. Not only that, you can also take curated culinary tours and come to know of their offers and other gourmet talks.
With eating evolving in the city in a big way, there is a lot to talk and discuss about. “Besides following the chefs, who are the creators of the scrumptious food we eat, you can also get live offers, food festivals and other events. Since you’re following these top notch chefs, you will know when these chefs are travelling to various regional places to study culinary patterns. You can even request for a cook off with your favourite chef and know how they source ingredients and their places of origin. And that’s not all; you can meet them in person and understand their ideologies behind the food they serve. It’s the story behind the making of the food that makes it an interesting dining experience,” states the commerce graduate from Bengaluru who also runs Black & White Tech Writing Solutions and Black & White Digital Studio for technical documentation.
Talking about the need for this, Sneha shares, “We first got acquainted with the hospitality industry three years ago and begun to work with them on content, creatives and digital marketing. That’s when we began close interactions with chefs and hoteliers and wanted more people to reach out to them, their ideologies, perceptions and storytelling. Each is an artist and they have this incredible attribute of teleporting you to a gastronomical journey. Foodies can engage with their favourite chefs for close interactions and best prices on dining.” Recalling an incident she adds, “I had once gone out to dine at a swanky restaurant of a star hotel and didn’t enjoy my meal, so I expressed my dissatisfaction. So, when I spoke to the chef, he asked me what went wrong, how I would have liked my food otherwise and even went to the extent of recreating a customised version of what I wanted. That left me amazed and I realised that every time we appreciate a good dining experience, we limit it to praising the delicious food, but rarely appreciate the hands that toiled to make those delicacies.”
