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My internship training took place at a fine dining restaurant named Nadodi, which focuses on nomadic Indian cuisine with a strong emphasis on Southern Indian flavours. The experience was both fruitful and insightful, giving me a firsthand look at what it’s like to work in a Michelin-starred restaurant, especially the fun, the challenges, and the intensity of such a role.

I learned far more than advanced cooking techniques like molecular gastronomy when I gained hands-on experience in processing various proteins such as fish, lamb, crustaceans, and shellfish. I also learned how to work with fire, particularly charcoal, using it not only for cooking but also for smoking and infusion. More importantly, I came to understand the high standards and expectations required at that level of culinary operation.

One of the main challenges I faced was time management. A single dish often involves multiple components and substitutions to accommodate different dietary requirements, making preparation demanding. This required precise handling and efficient planning. Additionally, the physical and mental demands of working in such an environment — constantly shifting between hot and cold conditions and dealing with stress — were significant. I overcame these challenges by prioritising tasks, staying focused, and practicing mindfulness. Simple actions like taking a few deep breaths or sipping water helped me maintain clarity and composure.

Although COVID-19 restrictions had been lifted during my internship, the hospitality industry was still recovering. I witnessed firsthand how the pandemic had impacted restaurants economically. I was fortunate to learn how Nadodi adapted through effective marketing and flexible menu planning, which contributed to its sustainability. This experience taught me that creativity, consistency, and resilience are key to building a successful hospitality business.

Currently, I am employed at Nadodi, continuing my journey in the industry. I was fortunate to be offered a position and am now on probation as a Junior Sommelier. My interest in wine was sparked during my final semester through an elective course in wine studies, and I’ve already learned so much more in just two months – not only about how a Michelin kitchen operates, but also how a Michelin restaurant is managed. Hospitality is my passion, and I have no intention of straying from it.

Word of advice to my juniors: Don’t be afraid to make decisions and take action, even if it leads to mistakes. That’s how you learn and grow. Courage is doing the right thing even when it feels scary. Never be afraid to explore.

Then Jack
BSc (Hons) Culinary Management, April 2023