AMAR UJALA
4 Nov 2023
The best thing to do is to satisfy the taste buds," says Chef Rishabh Gupta, an Indian culinary expert, as he makes his way to the man in charge of the menu and quality control at New York's renowned restaurant Wayne by Cedric Dogrichten.
"The best thing to do is to satisfy the taste buds," says Chef Rishabh Gupta, an Indian
culinary expert, as he makes his way to the man in charge of the menu and quality
control at New York's renowned restaurant Wayne by Cedric Dogrichten. He reflects on
how cooking has not only provided him with a new identity but also a deeper sense of
responsibility. For Chef Gupta, being a "chef" is not just a title; This is a role he has
earned and he must continue to maintain it. Describing her early experience in New
York as a dream come true, where the city's vibrant energy offers endless opportunities
for those willing to embrace them, she underlined the transformative power of the city,
saying, "I was born in India, Went to New York to get it." For Chef Gupta, cooking goes
beyond just the act of preparing and serving food, it serves as a platform to spark
meaningful conversations, reminisce about old memories and uncover stories from
people's lives