Episode 17: Cooking in professional kitchens in Japan and the US with Gayatri Singh, founder, Culinary Nirvana

Curious about what it’s like to work in professional kitchens? To have to kill 70 lobsters a day as a ‘hard-core’ vegetarian? To change your life path after surviving the most powerful earthquake in Japan? I had such fun chatting with my guest Gayatri Singh, who began cooking as an 8 year old in her mother’s kitchen in Maharashtra, trained at the Culinary Institute of America, and now shares her passion and expertise in cooking delicious food both in person and online through her website Culinary Nirvana. Now based in Singapore, Gayatri spent many years in Japan, and cooked at the Peninsula, Tokyo before hosting extravagant dinner meet-ups at her apartment where Japanese people could come try global cuisines. Hear Gayatri share her incredible story and her passion for cooking below or at www.theindianedit.com