Cooking has been a lifelong passion for Munesh Ratnam. His journey to become a chef started when he was only 15 years old and growing up in Fiji. When his mother passed away, Ratnam decided that cooking was something that he wanted to pursue.
“Every day, I was cooking, and as I was growing up, my passion for cooking grew as well. I completed secondary school and then joined a cooking course in Fiji,” said Ratnam.
After working as a chef for almost eight years at Nandi International Airport, Ratnam was able to explore different cuisines from all over the world. He would eventually move to New Zealand with his wife and two kids, where he was able to experience food and culture further and began working in local restaurants.
For the past four years, Ratnam has been working as a chef at Taupaki Gables Rest Home in Auckland. He said that he loves the dining experience for residents, as it is almost exactly like being at a restaurant. The roles allow Ratnam to be creative with his meals, incorporating elements of presentation, flavours, and service into the meal. He added that his favourite dish to cook is butter chicken.
“Being flexible about the menu is also important for me and ensuring we keep everyone’s favourite dishes available all year round.”
Some key factors that Ratnam uses in his cooking include good cooking techniques, as well as a high level of discipline, knowledge of nutrition, preparation skills, multi-tasking, accuracy and responsibility. Ratnam added that being flexible to the needs of the residents is a vital part of his job.
Experience is something that Ratnam is very fortunate to have had, especially over the 20 years that he has been working in the industry. He said that starting a career in the food industry, specifically as a chef, is dependent on having a true passion for food.
In the future, Ratnam hopes to be able to make well-balanced, nutritious, and delicious meals for his residents to enjoy. He also wants to ensure food is well-spent in his kitchen. Building great relationships is something that Ratnam values, be it with the residents or with his team. He added that communication in the kitchen is one of the keys to success.
Every day, Ratnam is grateful to have a job that he is passionate about. He said that it brings him warmth and happiness when he sees people enjoying the food he has cooked, and it is the main reason that he loves being a chef.
