Manish Life Story: NYC, the home of culinary experimentation and creativity, became the changing point in my journey from a line cook to a culinary expert. My career, initially driven merely by ambition and passion for food, reached its milestone at Wayan, an Indonesian-French fusion restaurant headed by the visionary Chef Cedric Vongerichten. Through hard work, mentorship, and a never giving up zeal to achieve culinary excellence, I transformed my role within the restaurant from merely a line cook to an industry leader, creating and nurturing the next generation of chefs.
Chasing Culinary Dreams in the Big Apple, was really a tough nut to crack.
When I first arrived in New York, I came with little more than a suitcase full of ambition and a bundle of enthusiasm with a rooted desire to immerse myself and create my name in one of the world’s most vibrant and diversified culinary landscapes. I knew I wanted to work in a place where I could nurture and showcase my food skills and attain the zenith of creativity and discipline in cooking, that exploration led me to Wayan, a dynamic restaurant that combines Indonesian ingredients with classic French techniques, offering a unique taste and a really challenging task that I couldn’t resist.
Starting from the grassroot level: The Line Cook Journey was similar to many chefs, I started at the bottom of line.
The line cook position at Wayan was intense, requiring long hours of dedication, precision while working, and resilience throughout the process.
So, this was the perfect moment to incorporate all the necessary skills required for working in a high-end kitchen. Wayan’s innovative menu was a harmonious mix of bold Indonesian spices and French culinary mastery which motivated me to flourish quickly and adapt to new techniques.
Every day was a new lesson, from balancing flavors to mastering fundamentals, I learned from the expert around the globe.
Career Developments through Outdoor Events and Pop-Ups
As I adapted into my role, I was lended multiple opportunities to participate in outdoor events and pop-up which built my experience, allowing me to outshine and present my creativity beyond the restaurant. These events needed a level of flexibility and collaboration that further helped me in growing my culinary skills. I learned how to thrive and handle pressure with ease, solve real-time problems, making exceptional savouring dishes at the same time, even in the unpredictable environments.
My journey took a sharp turn when I got a brilliant opportunity to work with Chef Cedric for a 14-day pop-up at Rosie’s Amagansett.
This high-pressure experience was invaluable and can be expressed beyond words. The chance of working alongside such an accomplished chef enabled me to refine my technique, gain all the needed insights into the art of fine dining, and understand the importance of consistency. This time was a transformative session that developed my understanding of how to get succeeded in the culinary world.
Rising above the Ranks: Leadership and Mentorship
over the time amalgamated with my hard work and dedication got me more responsibilities, ultimately minting a leadership role at Wayan. As I moved up the ranks, I found an immense satisfaction in training and mentoring new age cooks—especially externs eager to learn the art of fine dining. Sharing the knowledge I had accumulated over all these years and explaining others about Indonesian-French cuisine became an integral part of my career growth as a leader.
At Wayan, the kitchen operates as a collaborative space where teamwork remains above all. My leadership role wasn’t just limited to managing team, it was also about fostering a feeling of unity and ensuring every cook understands the restaurant’s goal and ideology. I took immense pride in nurturing a work environment where creativity and precision could thrive and co-exist together, and every team member feels included and an equal contributor to the success of the restaurant.
Way Ahead:
Sharing my Journey with the next generation chefs, the journey which was no less than a roller coaster from line cook to a culinary leader, I express my gratitude for all the challenges and opportunities which knocked my door building who I am today. Working at Wayan I learned that food is more than a career, It’s a continuous learning process which keeps on changing so one needs innovation according to customers’ taste. Food is more likely a way to tell stories, and an opportunity to inspire others.
As I continue to grow, I am committed to mentor the next generation of young aspiring leaders, helping them to discover their own paths in the culinary world, and equipping them with the morals and values of creativity, discipline, and teamwork, which remained the core pillars of my growth.