For many mid-career professionals, the culinary world offers more than just a career change — it’s a powerful act of reinvention. Whether it’s launching a homegrown brand, slipping on a chef’s coat or starting a restaurant, the shift often marks a return to something more authentic. The corporate world may offer stability, but the F&B universe promises creative chaos, sensory fulfilment, and a visceral connection to people and culture — this time, with heart, hands, and hunger.

‘Love for cooking can sharpen your approach and resilience’

Swati Harsha, 45
Executive Chef, HyLo, Kala Ghoda
Previous career: Client servicing in an advertising firm; bank teller
Switched to F&B at: 36

Moment of truth: When I realised that if I didn’t follow my passion for food, I’d end up a bitter person. Food had been calling me in countless ways. At 32, I started a Facebook page called Soulful Spatula to share my cooking experiments, and slowly took it offline. My moment of validation was when my keema pav and shahi tukda sold out at a flea market. 

The switch: A friend, Chef Mrigank Singh, got me into consultancy projects where I got to explore regional cuisines. In 2019, I joined as a junior sous chef at Gandhinagar, then moved on to becoming a pastry chef in Hyderabad. From that moment, there was no looking back.