Student Success: Journey from Classroom to Five-Star Kitchen

When Priya Sharma enrolled at PHCA two years ago, she had a dream but little professional cooking experience. Today, she works as a commis chef at one of Kathmandu's most prestigious five-star hotels. Her journey illustrates how dedication, quality training, and the right opportunities can transform passion into a successful career.

The Beginning

"I always loved cooking at home, but I never imagined it could become my career," Priya recalls. "My family was supportive but concerned about job prospects in the hospitality industry. PHCA's placement track record convinced them this was a viable path."

Priya enrolled in the Certificate IV program, diving into everything from knife skills to advanced pastry techniques. "The hands-on approach at PHCA was exactly what I needed. We weren't just learning theory – we were in the kitchen every day, practicing and perfecting techniques."

Challenges and Growth

The culinary program proved demanding. "There were days I questioned if I could handle the pressure," Priya admits. "Professional kitchens move fast, and the standards are incredibly high. But our instructors prepared us for exactly that environment."

She credits the program's emphasis on time management and working under pressure as crucial to her success. "We had timed practical exams, team projects with tight deadlines, and real service experience. It was intense, but it prepared me for the reality of professional kitchens."

The Internship Opportunity

PHCA's industry partnerships provided Priya with an internship at a leading hotel during her final semester. "That internship was transformative. I worked alongside experienced chefs, saw how a professional kitchen operates, and proved I could handle the demands."

Her work ethic and skills impressed the executive chef. "They offered me a position before I even graduated. I couldn't believe it – my dream job was waiting for me."

Life in a Professional Kitchen

Now six months into her role, Priya works in the hotel's main kitchen, rotating through different stations to broaden her experience. "Every day brings new challenges and learning opportunities. I'm constantly developing my skills and building my repertoire."

She appreciates the structured progression in professional kitchens. "There's a clear path for advancement. With hard work and continuous learning, I can move up to chef de partie, then sous chef, and eventually executive chef. PHCA gave me the foundation, but the journey continues."

Advice for Current Students

When asked what advice she'd give aspiring culinary professionals, Priya emphasizes dedication: "This career demands passion, persistence, and humility. You'll start at the bottom, work long hours, and face criticism. But if you love cooking and embrace learning, the rewards are incredible."

She also stresses the importance of internships and networking: "Take every opportunity to work with professionals, attend industry events, and build relationships. The culinary world is smaller than you think, and reputation matters enormously."

Looking Forward

Priya's goals include specializing in modern Indian cuisine and eventually opening her own restaurant. "I want to honor traditional techniques while creating innovative dishes. But first, I'm focused on mastering my craft and learning from every experience."

Her story demonstrates that with proper training, dedication, and the right opportunities, culinary dreams can become reality. PHCA takes pride in graduates like Priya who represent the best of what hospitality education can achieve.