Today we’d like to introduce you to Palak Patel.
Palak, we appreciate you taking the time to share your story with us today. Where does your story begin?
Growing up in India, I was raised in a vegetarian household. I spent the first 12 twelve years of my life living with 14 fourteen of my closest relatives under the same roof. Cooking every meal from scratch for 15 fifteen was a way of life for us, and I knew nothing else. Having no refrigerator might have contributed to our constant cooking, but it still felt like every meal was a well-thought- out, choreographed production. Food was the center of my world. As a kid, I was always up for an adventure and had boundless curiosity in the kitchen. There’s a core transcendental childhood memory of eating mangoes at peak season in India that will never be replaced by another fruit for the rest of my life. These memories have molded my relationship to food and still define me as a chef today.
In 1990, at the age of 12, my family moved to Atlanta, Georgia. After school, my three siblings and I huddled in front of the TV, all scrambling for the remote control — the shrill please begging, “No! I want to watch Tom & Jerry!” “But it’s my turn to watch what I want,” I’d hurl back, prying the remote control out of my little sister’s hands. And what exactly was it that I had to watch so badly? The Frugal Gourmet was hosted by Jeff Smith, who explored the culinary traditions of foreign cultures and countries in each episode. As a young girl who had recently emigrated from India to the United States, no one would have predicted that I would be enthralled by the longstanding cooking featured on PBS series (Julia Child, The Frugal Gourmet, and Jacque Pepin) while on the hunt for Sesame Street.
Life came full circle when I enrolled and graduated from culinary school, I had the privilege of being on the most esteemed food channel (Food Network) for the first time and won two famed shows: Chopped and Beat Bobby Flay. Yes, beating an Iron Chef at the top of his game as a 5’0 Indian woman gets you noticed. That media exposure allowed me to continue telling my story and sharing Indian food with millions of people. My grandmothers would have been proud to see me make samosas on Food Network Star.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
I always had aspirations to go to culinary school. After graduating, I trepidatiously approached my parents about going back to culinary school, which, of course, was met with lots of resistance. Being the oldest daughter to immigrant parents, I had to set an example for my three younger siblings. Not to mention my parents’ demand to get a stable corporate job straight out of college. And one thing that I know is that you never disappoint your Indian parents. So, for the next 10 years after graduating, I worked at several multinational companies in Atlanta, San Francisco, and New York.
I finally dared to leave my corporate life behind and enrolled in culinary school. After five years of private chef jobs, restaurant openings, and consulting, I was ready to open my place in Hudson Yards in the weeks leading up to the pandemic.
I decided to move out of New York to Atlanta and be closer to my family. To be honest, this move was jarring and unexpected, given the pandemic and my defunct restaurant project. I was eager to find ways to stay engaged in the kitchen, start cooking at home, and rediscover my relationship with the food that I had despite everything that was going on in the world. There were moments of bliss watching people learning to cook for the first time, forming new relationships with sourdough starters, demonstrating a commitment to mastering the nuances of making pizza dough, or just getting lost in making their favorite recipes over and over again. As the year progressed, perhaps it was the constant and overly cautious trips to grocery stores, endless meal prepping, clean-up, or navigating zoom fatigue that quickly zapped the joy out of cooking. I needed to get back to that joyous relationship I had with food again, where it was therapeutic and relaxing. I was seeking a reset.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Thank you so much for your interest in my work and culinary journey. I’m truly passionate about food, wellness, and the transformative power of plant-based cuisine.
I am honored to have won the Food Network’s Chopped competition and the only Indian female to have triumphed over Iron Chef Bobby Flay, showcasing Indian cuisine. My dedication to promoting wellness as a holistic lifestyle led me to open the first award-winning fully plant-based restaurant, where I continue to innovate.
One of the most fulfilling aspects of my career has been the opportunity to travel extensively, cooking in diverse cultures and exploring the rich tapestry of global cuisine. From Morocco, Korea, and the unique culinary traditions of Yemen, each experience has deepened my understanding of food as a universal language of connection and nourishment.
What truly sets me apart is my unwavering commitment to promoting wellness and vitality. I specialize in creating innovative plant-based recipes that celebrate my Indian culture. Whether it’s transforming traditional comfort foods into wholesome vegan delights or introducing exotic ingredients from around the world, my goal is to inspire others to embrace a more conscious approach to eating.
I am most proud of the impact I’ve been able to make in shifting perceptions about plant-based cuisine and demonstrating that healthy eating can be both delicious and satisfying. In essence, my work is a reflection of my belief in the power of food to nourish not only the body but also the mind and spirit. I am dedicated to sharing my passion for wellness through culinary creativity and inspiring others to embark on their journey toward wellness.
Is there anything else you’d like to share with our readers?
I’m proud of my new cookbook, Food Is Love: Plant-based, Indian-Inspired Recipes to Feel Joy and Connection, release date May. 7, 2024.
This book is a collection of beautiful experiences fueled by food. My relationship with food is a gift that has helped me form a deep connection to myself and others, one that continuously nurtures. The recipes in this cookbook are inspired by my memories, a symphony of emotions, and stories that I’ve acquired throughout my life.
Pricing:
- 35.00
Contact Info:
- Website: www.chefpalakpatel.com
- Instagram: chefpalak
- Facebook: https://www.facebook.com/chefpalak
- Linkedin: https://www.linkedin.com/in/palak-p-15a0462/
- Twitter: chefpalak
- Youtube: https://www.youtube.com/channel/UCg23U2u4BVH4g4QYHvUe7Eg
Image Credits
Adam Milliron
Nate Congleton
