Draft:Ajai Sharma (Chef)
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| Submission declined on 4 November 2024 by DoubleGrazing (talk). This submission's references do not show that the subject qualifies for a Wikipedia article—that is, they do not show significant coverage (not just passing mentions) about the subject in published, reliable, secondary sources that are independent of the subject (see the guidelines on the notability of people). Before any resubmission, additional references meeting these criteria should be added (see technical help and learn about mistakes to avoid when addressing this issue). If no additional references exist, the subject is not suitable for Wikipedia. This submission does not appear to be written in the formal tone expected of an encyclopedia article. Entries should be written from a neutral point of view, and should refer to a range of independent, reliable, published sources. Please rewrite your submission in a more encyclopedic format. Please make sure to avoid peacock terms that promote the subject. Declined by DoubleGrazing 13 hours ago. | |
Comment: See Wikipedia:Articles for deletion/Ajai Sharma (Chef). Ajai Sharma and Ajai Sharma (Chef) are create protected after spammy recreations, as is Draft:Ajai_Sharma (see the deletion log). bonadea contributions talk 16:59, 4 November 2024 (UTC)
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Ajai Sharma | |
|---|---|
| Born | December 12, 1996 |
| Alma mater | Manipal Academy of Higher Education, The Culinary Institute of America |
Ajai Sharma (born 12 December 1996) is an Indian chef recognized for his work in Italian, Continental, and fusion cuisines. He has trained in culinary arts both in India and the United States and has experience working in Michelin-starred kitchens in New York and New Delhi. Sharma emphasizes sustainability and accessibility in his culinary approach, aiming to make fine dining experiences more inclusive in India.
Early life and education
[edit]Ajai Sharma was born in Meerut, India. He pursued a Bachelor’s degree in Hotel Management from the Welcomgroup Graduate School of Hotel Administration, part of the Manipal Academy of Higher Education, in Karnataka. Sharma later obtained an Associate Degree in Culinary Arts from the Culinary Institute of America in Hyde Park, New York, where he studied international cuisines and sustainable cooking.[1]
Career
[edit]Sharma began his career with internships at Park Hyatt Jeddah, Taj Hotels in Mumbai, and Hilton Hotels in Doha.[1] In New York, he held positions at notable dining venues, including Gramercy Tavern and Altro Paradiso, where he developed his skills in Italian cuisine.
Upon returning to India, Sharma worked as Head Chef at the DIVA restaurant in New Delhi under the mentorship of Chef Ritu Dalmia. He later joined The Bar Consultants as a Sous Chef and Project Coordinator, contributing to kitchen management and concept development for various dining establishments.[2]
Publications
[edit]Sharma is the author of two culinary books. His first book, *The Culinary Epic of Jeddah: The Tale of an Arabian Gateway*, was published in 2018 and explores Jeddah's food heritage. His second book, *Saffron Saffairs: A Culinary Journey into the Flavors of Royalty*, was released in 2023 and delves into royal Indian cuisine.[3]
References
[edit]- ^ a b ""Give me such shows — give me the streets of Manhattan!" - From the Plate of Chef Ajai Sharma". The Indian Express. 2022-12-13. Retrieved 2024-11-04.
- ^ Sharma, Ajai (2024-02-09). "Ajai Sharma - Humans of the Kitchen". Retrieved 2024-11-04.
- ^ Tripathy, Rupali (2020-11-06). "A Pursuit of Dreams in the Culinary World: Ajai Sharma's Story". The Talented Indian. Retrieved 2024-11-04.
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