From Scrubs to Spices: Sarthak’s Journey from Med School to Master Chef

Welcome to Radhika’s Newsletter “Intent”. This is your tri-weekly guide to purposeful living, wealth-building, and personal growth.

Hello!!! Firstly, thank you for all your feedback around this new series of ‘Intent in Action: Real Life Stories’. I’m so glad it’s resonating with people. If you’re new here, this is where I share real life stories of individuals around me that continue to inspire me day after day. These are people who’ve taken intentional steps to shape their lives, actively pursuing their goals and making the most out of every lemon life hands them. Basically, it’s about making life happen, not letting it happen to you.

This is the third edition and I’m excited to feature Sarthak, a medical student turned Chef! Sarthak’s a lifelong friend of mine and watching him personally go through his journey has been one of the most inspiring things ever. Below you’ll read his version of the story and how he made the transition but here’s how I saw it play out:

Because of society expectations, going into dental school seemed like the obvious choice for him. I remember when he was telling me this while baking me a red velvet cake😁. Along the way he realizes his love for food, moves to London, enrolls in culinary school, starts working his a$$ off, and becomes a chef🤯. Seeing him go through these changes WITHOUT having all the answers was such an inspiring journey to see from the sidelines.

Dive into Sarthak’s awesome journey below 👇️ 

What was the turning point that inspired you to make this change or pursue this new direction?

I'm a self-proclaimed life-long foodie. I have been experimenting in the kitchen for as long as I can remember, whether it be from creating new sandwich recipes, waking up early on a Saturday morning to make my family breakfast, perfecting a pasta dish, or improving my presentation skills. However, I never thought that food could become a career. That must be why I went down the science path. My sister being a Dental Hygienist and having dental procedures for several years myself, definitely influenced my early career decisions. Fast forward to 2020 - COVID caused the world to stop. At the time I was working as a server at a restaurant, but was more intrigued in what was going on inside the kitchen. In November that year, my family visited my sister in England for a month. While there I was looking for seasonal work in a restaurant kitchen. As soon as I put on chef whites for a restaurant trial shift, I felt that this could actually flourish into something meaningful.

What steps did you take to approach this transition intentionally, and how did you plan for success?

Although the trial shift did not lead to a job at the restaurant, I felt determined and pleased that this is the path I wanted to pursue. I knew that becoming a chef would require a relocation out of Indiana, and I still wanted to be close to family. So, the only intentional decision I made really was to say yes to a move to London. I thought that it would be a great move. I'd be close to my sister and in one of the food capitals of the world. I left everything in America, and moved to the UK in May 2021. Even though I had no professional experience or education in culinary, I was determined to make something out of this childhood passion.

What challenges or doubts did you face along the way, and how did you overcome them?

The challenges of pursuing a chef job hit me like a truck. Having no experience or education, I set out to do my own research as soon as I moved to London. I consulted with friends, family, and Google to understand what I needed to start off. I received new information from everyone I spoke to. Some discouraged me from even entering the kitchen (given my age). There were numerous things I needed to do before even starting my first day. I was so eager to start, that I volunteered at an Indian restaurant for a week. I was so enamored seeing chefs at work, making incredible dishes. But, when it came to signing the contract, I took a step back. They told me that I would be working 6 days a week, 13 hrs a day, and could not request for a Friday, Saturday or Sunday off. I instantly regretted it, thinking of when I would see my family again (LOL). I think the work culture had a lot to do with this. Soon, I was applying for my first year in a culinary program, while applying for trial shifts at pizzerias, Indian restaurants and even Michelin star restaurants. And before I knew it, I went head first into 3 different commitments by the end of August 2021.

What impact has this transition had on your life, and how has it shaped your vision for the future?

Saying that this has been a stressful journey is a huge understatement. But given that I came into this industry with no experience, and to know where I am at the moment is massively rewarding. This transition has given me the happiness in what I am doing now and the drive to become a better cook. I enjoy experimenting in the kitchen and cooking on my days off. It has given me an appreciation for cooks and chefs and showed me how good food can influence people. The transition has opened a world of opportunities for me. Having networked with like-minded people, I am confident of starting my own venture.

If someone in a similar position is reading this, what advice would you give them about taking that first step?

Be spontaneous. Don't overthink the situation. You already know there will be challenges, but I encourage you to overcome the hesitation and tackle those challenges as they come. I had an opportunity to move to London much earlier than 2021, but hesitated to make that move. I'm so happy that I did.

How did staying true to your intentions guide you through this transition, and what role did clarity of purpose play in your journey?

There were many times in this journey, when I could have given up and started questioning my choices. It is hard work and takes a huge commitment but it is equally as rewarding. Staying true to my intention of making food a career has encouraged me to pursue growth at my current restaurant and explore new opportunities. At the end of the day, everyone needs food to survive. Making that food accessible and satisfying is the purpose that I strive for.

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Your commitment to living with purpose is exactly why this space exists. Can’t wait to share more in the next edition!

Until next time,
Radhika
Creating a life of purpose, wealth, and growth.