Ranjith Swaroop Ramanee - Creating Funtastic Cooking Experiences

Creating Funtastic Cooking Experiences

Ranjith Swaroop Ramanee

Why is raw meat so expensive? Because it’s rare. 

My love for cooking, much like my love for puns, had early origins. In the kitchen was where my grandmother and I used to bond, while we experimented with the chemical bonds of food. The first bond was parappu keerai - the very first dish I learnt to make myself, and that received approval from the matriarch. 

When I completed schooling, my options were to become a chef, a drummer or a national shotput and discus thrower.  So I went with the dicey option that spoke the most to my heart and stomach. 

IHM Chennai, being in the top 5 of hotel management institutes, was an easy choice for me as it was in my home state. Preparing food for people is an art, and with that comes responsibility which IHM grilled that into me. 

Specialising in food production, I trained under Chef Senthil and Chef Matthew. IHM taught me many things besides cooking. Punctuality, discipline and a good anda throwing curve, which is just a little different than shotput throwing, it turns out. Surprisingly what it didn’t prepare me for, was the stresses of working in a 5-star hotel kitchen. The unspoken, yet, ardently followed rule of long days and no fixed hours for junior chefs was a bit of a shock. Still, I trained in some of the most prestigious kitchens there are, Taj Chennai and Coonoor to name a few. I am glad I had the experience, it toughened me up and sharpened my skills. 

The Covid-19 pandemic pushed many industries to explore their online and virtual presence and the food industry was no exception. As life would have it, due to the hiring glut brought on by the same pandemic, I am now in a job that is considered cutting edge for the F&B industry. 

Content creator and Product Research and Developer for the online culinary platform ‘Cookd’. I didn’t know those were job opportunities that were available for a degree holder like me. Concocting new recipes and delivering content that helps people be more comfortable with their kitchen experience, has been fun. As has been developing ready-to-cook curry pastes and masalas. It’s quite rare to have a workplace that doesn’t adhere to a strict hierarchical system. 

Working in a company that is by and for millennials and developing content together has helped improve my self-confidence. The fact that I can experiment at work, make mistakes and not have a showdown, makes it feel like what we are taught about traditional work culture is being turned on its head. The whole experience has given me a new perspective. 

I hope I can achieve more, now that I know I don’t necessarily need 6-7 years of experience under my apron, to deliver good food and content. I may even want to get back into the hustle and bustle of a professional kitchen - but as the man running the show someday. 

The industry, though older than time itself, is constantly developing and evolving. I am excited to be a part of it even with all the ups and downs. After all, it’s difficult to feel down in an industry surrounded by the most inspirational ingredient of all. As they say “when you fall, just ‘rice’ up again!” 

With a heart full of love and a tummy full of food.

Ranjith Swaroop Ramanee, Batch of 2017