CHEF ANIRBAN DASGUPTA ON CAREER GROWTH, MENTORSHIP AND PROFESSIONAL ETHICS IN THE CULINARY INDUSTRY: Part-16.

United States of America |  November  | 2026: Chef Anirban Dasgupta states that in an industry driven by creativity, discipline and teamwork, the responsibility of experienced professionals extends beyond delivering exceptional culinary experiences. Chef believes that deliberately obstructing someone’s professional journey is neither constructive nor reflective of true leadership. Instead of discouraging aspiring chefs or creating circumstances that undermine their confidence, senior professionals should provide them with opportunities to learn, experiment and demonstrate their capabilities. According to him, encouraging young culinary professionals and allowing them to give their best is essential to building a healthier and more progressive hospitality industry.

Chef Anirban Dasgupta (front) believes that a good team is the one that works together.

Chef Anirban further emphasises that professionals should not allow difficult workplace experiences or individuals with negative attitudes to dictate their career decisions. Rather than abandoning a profession they genuinely love because of temporary setbacks or unsupportive colleagues, chefs should remain passionate about their craft and channel their energy into creating something innovative. Maintaining a positive mindset, continuously developing new skills and remaining committed to professional excellence are important attributes for sustaining a successful culinary career. He believes that walking away from the industry because of discouragement can have a lasting impact on one’s professional journey and potentially deprive the individual of valuable opportunities for growth.

Baigan Bhaja, a traditional dish from Chef Anirban’s state Bengal.

Sharing a thought-provoking perspective on culinary professionalism, Chef Anirban highlights the distinction between cooking skills and the broader responsibilities of becoming a successful chef. While every accomplished chef begins with a strong foundation as a cook, not every cook necessarily develops the leadership qualities, creativity, consistency and professional discipline required to become a good chef. His message reinforces the importance of perseverance, continuous learning and mutual encouragement. Ultimately, the culinary industry progresses when experienced chefs nurture emerging talent rather than compete with it, creating an environment where knowledge is shared and the next generation is empowered to achieve its full potential.

INTERVIEWED AND PICTURE COURTESY BY: Chef Anirban Dasgupta.

INTERVIEW TAKEN BY: Khatibah Rehmat (Senior Journalist).

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