From Little Kitchen Helper to Culinary Innovator
For Chef Mridula Gupta, the kitchen is more than just a workplace; it's a canvas for creativity, a space for innovation, and a place where she thrives and brings joy to others. Her culinary journey is proof enough of the power of following one's passion, even when the path isn't always clear or conventional.
Mridula's story began not with grand culinary aspirations, but with a simple love for food and a desire to help her family.
I was interested in cooking from childhood," she recalls. "My mother is a great cook, and I think I got this gift from her.
As the eldest child, she often found herself assisting her mother in the kitchen. These early experiences sparked a passion for cooking, though she never initially considered it a career.
The journey to success has not been without its challenges, which came in all forms-family pressures, food habits, and gender-based issues.
Growing up in Alwar, a small town in Rajasthan, Mridula faced societal expectations that often limited women's choices. Being the eldest child in the family, her grandparents wanted to get her married early. However, Mridula had different aspirations. She convinced her father to give her time to pursue her dreams.
It was her father who first recognized her culinary talent and encouraged her to explore it professionally. With his encouragement, Mridula secured a seat in the Institute of Hotel Management (IHM) and soon realized she had found her calling. A six-month training period solidified her passion. She hails from a strictly vegetarian family and blacked out momentarily when she first touched chicken. However, that didn’t deter her from learning as she was determined to sharpen her skills in the kitchen.
In the early years of her career, Mridula demonstrated remarkable resilience and adaptability as she navigated a traditionally male-dominated industry. She recalls one pivotal experience during her stint in a five-star hotel in South India, where she faced new challenges in an unfamiliar city. Just as she decided to give up and return home, she called her father. He offered a safe return home, but with a question that resonated deeply. Are you convinced you won't face such people again, or will you choose to run from every obstacle?
This question sparked a powerful shift in perspective, inspiring her to meet challenges head-on and embrace them as stepping stones to success.
After graduating, Mridula joined ITC Hotels as a management trainee, spending over a decade honing her skills in various cities. She then moved to a global food catering company, where she worked with major clients like Google and Microsoft, taking on increasing levels of responsibility.
A year ago, Mridula joined Sodexo as a culinary lead, bringing her wealth of experience and passion for innovation to the role. Initially focused on brand deployment and supporting sites with culinary challenges, her role has evolved to encompass new initiatives and concept development. Mridula leads a team, spread across India, that is responsible for developing new food concepts and adapting global trends to the Indian market. One example she cites is that of Maggi creations with adaptations of fusion flavors such as Korean or Chinese style and developing a kiosk concept, menu, and equipment list.
For Mridula, being a chef is more than just cooking; it's about creativity, problem-solving, and working with her team. She believes in empowering her team members and fostering a collaborative environment. Despite being one of the few women in her position, Chef Mridula has thrived under the mentorship of experienced leaders like Saurabh Saxena, Director of Culinary and Food Innovation. Not having met many women in the culinary profession, she wishes more women took up this profession as she has found it to be quite rewarding and highlights that one must be passionate about what one does.
In the kitchen, skill is the only language that matters. It's what defines a chef's true ability, irrespective of gender or any other distinction.