Early Life and Inspirations: The Roots of a Culinary Dream
Born on 6th July 2002 in the peaceful village of Karhe, Post Nimon, Tal Sagamner, District Ahilyanagar, Maharashtra, Chef Akash Bhausaheb Sanap grew up surrounded by the simple rhythms of rural India. His family’s kitchen was more than a space for cooking—it was a place where love, tradition, and hospitality met over every meal. The aromas of simmering spices, freshly ground masalas, and slow-cooked curries became his earliest lessons in culinary artistry.
Even as a child, Akash was fascinated by the way ingredients transformed over fire—the dance of cumin in hot oil, the fragrance of cardamom in milk, and the way every dish told a story of its own. While his peers were drawn to typical academic paths, Akash’s heart was captured by the soul of food. He watched local cooks prepare traditional meals for festivals and weddings, paying close attention to every step—from cleaning ingredients to setting up the tadka.
It was during these formative years that Akash realized food was more than just sustenance—it was emotion, creativity, and connection. His passion for Indian cuisine was born not from luxury but from authenticity—a deep appreciation for the earth, the farmers, and the tradition of feeding others with heart and respect.
Education and the First Steps Toward Culinary Excellence
After completing his SSC (Secondary School Certificate) from Pune Board in 2018 with 56.6%, and later his HSC (Higher Secondary Certificate) in 2020 with 63%, Akash knew his true calling was not in theoretical books but in the art of cooking. His pursuit of professional culinary knowledge led him to University Sardar Patel Pradyogiki Sansthan, where he pursued a Diploma in Hotel Management.
During his diploma years, Akash learned the foundation of hospitality—the importance of discipline, teamwork, and precision. He was introduced to kitchen management, food production theory, menu design, service etiquette, and hygiene practices. This academic foundation gave him the confidence and clarity to envision a professional life in hospitality.
Alongside his diploma, Akash also completed MS-CIT in 2018 under MSBTE with a remarkable 90%, enhancing his computer literacy—an often-overlooked yet valuable skill in modern hotel management systems. These early years gave him the structure to complement his creativity. His academic path wasn’t merely about grades; it was about gaining the discipline and mindset that every professional kitchen demands.
Industrial Training at Radisson Blu Hotel and Spa Nashik
Every successful chef begins with a humble kitchen—and for Akash, that kitchen was the Radisson Blu Hotel and Spa, Nashik. His industrial training period here became a defining chapter in his culinary journey.
At Radisson Blu, Akash was introduced to the fundamentals of kitchen operations, where precision, timing, and hygiene converge in a symphony of skill and speed. Under the guidance of experienced chefs, he learned the principles of mise en place—the French term meaning “everything in its place.” This philosophy of preparation would later become the backbone of his kitchen management style.
Akash’s training included:
- Understanding the hierarchy and teamwork in a professional kitchen
- Maintaining hygiene and cleaning standards at every stage of food production
- Learning about HACCP (Hazard Analysis Critical Control Point) and food safety hazards
- Developing grooming standards and professional presentation
- Gaining in-depth knowledge of Indian cuisine and Indian spices
This phase introduced Akash to the discipline that separates amateur cooks from true professionals. From cutting vegetables with uniform precision to ensuring that the kitchen surface remained spotless during service, he internalized the mantra that “cleanliness is the first ingredient of every great dish.”
HACCP and the Science of Food Safety
As Akash’s confidence grew, so did his understanding of the scientific and safety side of culinary management. The HACCP system—a preventive approach to food safety—became one of his core competencies.
He learned how to identify critical control points in food preparation where contamination risks could arise, and how to take preventive measures to ensure safety and hygiene. Akash became proficient in the seven principles of HACCP:
- Conducting hazard analysis
- Identifying critical control points
- Establishing critical limits
- Monitoring procedures
- Corrective actions
- Verification procedures
- Documentation and record keeping
By practicing HACCP in real kitchen scenarios, Akash developed not only technical awareness but also a sense of responsibility. He learned that as chefs, their duty extends beyond taste—it includes the health and well-being of every guest. This awareness gave him a deeper respect for food as a trust placed in his hands by every diner.
On-the-Job Training: Palm Spring Hotel, Nashik
In June 2024, Chef Akash began a new chapter at Palm Spring Hotel, Nashik, for his on-the-job training. This period, spanning from June to December 2024, marked his transition from a learner to a practitioner.
Here, he was given the opportunity to apply his foundational knowledge in a real-world setting. Under the mentorship of senior chefs, Akash refined his techniques in Indian cuisine, exploring the vast diversity of regional flavors—from Maharashtrian kolhapuri masalas to North Indian gravies and South Indian tempering methods.
He mastered the art of balancing spices—understanding that Indian cooking is not about overpowering flavors but about creating harmony. His consistent curiosity and disciplined approach earned him the trust of his mentors, who often praised his attention to detail and passion for maintaining quality under pressure.
This phase also deepened his expertise in menu planning—understanding how to design a menu that reflects both seasonal availability and customer preference. Akash learned how to balance traditional authenticity with modern presentation, a skill that would soon become his culinary signature.
Rising Through the Ranks: Becoming a 2nd Commi
After months of dedication, Chef Akash was promoted to the position of 2nd Commi at Palm Spring Hotel, starting December 25, 2024. This position represented more than just a job—it was a recognition of his growing maturity and skill as a professional chef.
As a 2nd Commi, Akash took on greater responsibilities in daily kitchen operations, ensuring smooth communication between the senior and junior staff. He became deeply involved in pre-preparation (mise en place), managing ingredient storage, and assisting in the preparation of curries, sauces, and tandoori items.
His growing mastery of Indian cuisine and Indian spices reflected his deep respect for India’s culinary heritage. He began experimenting with regional ingredients, crafting dishes that connected nostalgia with innovation. Akash understood that Indian food was not merely about recipes but about stories—stories that traveled from the farmer’s field to the diner’s plate.
The Art of Mise en Place and Kitchen Management
“Mise en place” became more than just a term for Akash—it became his philosophy. He learned that great kitchens run on planning, organization, and precision. Every ingredient, every tool, every process had to be ready before the service began.
Under his growing leadership, the kitchen at Palm Spring Hotel functioned like a well-orchestrated team. Akash developed a system to manage workflow efficiently:
- Pre-sorting and labeling ingredients
- Maintaining storage hygiene
- Checking freshness before use
- Setting up cooking stations for peak hours
- Coordinating with service staff for timely delivery
Akash’s understanding of kitchen management extended beyond cooking. He learned to control costs by minimizing waste, managing inventory, and adhering to safety protocols. His calm yet focused presence made him a reliable member of the culinary team—one who could handle the intensity of the service rush while maintaining composure and precision.
Menu Planning: Balancing Tradition and Innovation
Menu planning became one of Akash’s favorite creative challenges. During his tenure at Palm Spring Hotel, he contributed ideas that reflected both seasonal produce and local preferences. He learned how to design menus that were not only appetizing but also practical from a cost and preparation standpoint.
He studied customer feedback to understand what dishes resonated most and what improvements were needed. His approach to menu planning was methodical:
- Analyzing ingredient availability
- Balancing vegetarian and non-vegetarian options
- Ensuring color, texture, and flavor variety
- Considering portion size and plating aesthetics
Akash believes that a good menu is a conversation between the chef and the guest—it reflects the chef’s personality, creativity, and respect for the ingredients.
Discipline, Hygiene, and Culinary Values
For Chef Akash, the true measure of a chef’s worth is not just in taste, but in discipline and hygiene. He continues to uphold high standards of cleanliness and personal grooming. From maintaining spotless uniforms to ensuring every utensil is sanitized before use, Akash practices what he learned during his training at Radisson Blu.
He views hygiene as a form of respect—respect for the food, for the guest, and for the profession. His leadership in ensuring HACCP compliance and daily sanitation protocols reflects his maturity and dedication to his craft.
Vision for the Future: Growing Beyond the Kitchen
As a young chef born in 2002, Akash Bhausaheb Sanap represents the new generation of Indian culinary professionals—curious, grounded, and globally aware. His goal is to continue mastering Indian cuisine while exploring international techniques.
He dreams of working in top hotels across India and abroad, gaining experience from world-class chefs, and eventually opening his own restaurant that celebrates the soul of Indian food with a modern touch.
Akash also aspires to mentor young culinary students one day, helping them understand that the journey to becoming a chef is not just about skill—it’s about humility, patience, and a lifelong love for learning.
Conclusion: The Fire That Keeps Burning
From the quiet kitchens of Nashik to the dynamic world of hospitality, Chef Akash Bhausaheb Sanap’s story is one of dedication, discipline, and discovery. His journey reflects the essence of a true chef—someone who sees every day in the kitchen as a new lesson and every dish as a chance to bring joy to others.
As he continues to grow in his career, Akash stands as a symbol of passion meeting perseverance. With his grounding in kitchen management, menu planning, mise en place, HACCP awareness, and culinary hygiene, he is poised to become one of the bright young faces of India’s ever-evolving culinary future.
You must be logged in to post a comment.