Culinary art means preparing, cooking, plating, presenting, and serving food in a professional setting in a restaurant, deli, nursing home, or hospital. The culinary industry is a science of playing with ingredients’ judgment or using measurements to balance salt and spices ratio to develop one of the best tastes of the food and to learn how to discover one of the best flavors of food by knowing a little science of chemical properties of the ingredients using in any recipe. The craft of using heat to make food more palatable, digestible, safe, and maintaining nutritional value to be healthy. We use cooking techniques and ingredients that are widely variable, like ovens, electric stoves, or gas, to cook delicious food every day because we feel hungry daily and desire to eat.

My Mother’s Tips. 

• This book is my passion for the culinary world, and I want to share my loving mother’s “Art of Cooking Training Instruction” to become a notable chef or compete in the homemade food industry. I was inspired by my mother’s created recipes and further advancing taste and flavors through my trials and experiments as a hobby to satisfy food desires and provide mind-blowing delicious and sensational food to stay focused on achieving more significant success in my career. It is true for me. Why don’t readers try it to know what level they stand today as chefs or homemade food makers? 

• Based on the author’s own experience and observation with my kids, the author believes that the foods eaten during pregnancy by the spouse and at home with the family shape eating behavior in the baby and continue throughout life. This practice will continue to the next generation.

• Readers can also try to achieve their goal of being the best Chef, setting a standard for the culinary industry, serving delicious foods to family and friends, or making money and prestige in the restaurant industry. 

Salar Khan’s Motto is that everyone feels hungry and desires to eat daily. A Chef’s Journey Begins with discovering delicious, sensational food recipes. Learning the art of scientific knowledge in balancing the Salt-Spice ratio brings revolution to the South Asian culinary Industry—LEAD TO LEAVE A MARK.