Kitchenette® Favourites

Summer Cool Puddings

Cake Decorations

Pastries

Chocolate Making

Mocktails

Shahi Dawat

Rajasthani

Snacks and Appetizers

Cakes

Party Vegetables

Chinese

Thai

Mexican

Chocolate Making

Reflections of a Graduating Student

I was in my teens. I was not new to kitchen, but I was new to cooking. And that’s when in my life I was introduced to Kitchenette.

The idea of joining cooking classes seemed a little foreign to me. After all, every one seems to know cooking these days, with all these talk shows, fancy gadgets and recipe books available in the market. But I didn’t. And luckily so!

The little office at Kitchenette opened to the large hall, and over the next three months, I was to come here, well, to try my hand at cooking. And all I had to remember, as I came for the class was just these two things:

  1. Be Punctual
  2. Get along a katori, spoon, notebook and pen.

And I enrolled for a regular diploma course, and the classes started. I thought it would be ok just to be a back-seater in the class, pick up a few things, experiment at home, and at the end of three months, walk out as easily as I walked in, and look for something new to do.

It is good to know that sometimes the casual approach we take for things doesn’t work out.

Our first class was of baking. I got a few basics. I was not as receptive as the many other girls present there, but I felt accepted. And there was a sweet warmth in that class, as if the whole session was one joyous affair.

A couple of more classes, and I realized one thing. I was getting interested. As I came home, I wanted to try out things. I could relate to my other class mates, when they informed Ma’am that the biscuits they baked tasted well, but weren’t soft enough. And when they complained that their ice creams, true to their title, seem like frozen creams, rather than what people sell in the market.

Another lesson of learning was unfolding. Along with interest, there has to be patient diligent application. Both support each other. One has to keep on.

I was starting to look forward to my classes now. I made a few friends. We exchanged notes, our own experiments in cooking, and regularly kept taking our directions from Ma’am.

Many other classes and cuisines followed. I really liked Mexican and Thai, they were so different. And it felt a real honour to learn to make good dishes of Traditional Indian Cooking and Sweets. Young girls always need to know such things!

The three months just flew by. There were patches when I faced difficulty. Every learning process is uniquely marked with this. But I found a lot of help and support, both from my family and Ma’am in particular.

I completed my course at Kitchenette, and it so happened that our family was moving out of Jaipur. Perhaps I would not be able to do any more classes here. And had I hesitated while joining, perhaps I would not have got this learning experience, which I know I would cherish and treasure.

As Ma’am often says – Nothing Happens By Chance. And to my questioning looks, she has offered me one simple answer – Always Have Hope.

I am in a different city now, working with different things. But it is always a joyous recollection to look back at my three months in Kitchenette.

In retrospect, I realize that through the encouraging guidance I received at Kitchenette, I have gained so much confidence, not just in cooking, but in trying out different things, things in which I feel hesitant, and about which I feel a little low in confidence.

Yes Ma’am I seem to agree, Nothing Happens By Chance. And perhaps that also inspires hope.

Thank you Ma’am, Thank you Kitchenette, for teaching me so many invaluable things, which I will carry along and hopefully pass along to others, as I sail through life, along with cooking.