Ex Chef

I run my business, Ex Chef, out of my flat in Bhayander East. It’s in Building 8, Phase 9 of the New Golden Nest complex. It is a residential area, so it’s not like a big commercial kitchen you’d see on TV. I’ve worked in professional kitchens for a long time, and now I’m doing this on my own from home. It’s mostly about preparing food for local orders and managing things from the flat. The kitchen is where I spend most of my day, usually starting very early in the morning to get everything prepped. It can get a bit crowded in the flat when I have a lot of supplies delivered, but I’ve figured out how to organize it. Being in Bhayander means I have access to the local markets for fresh stuff, which is good. I don’t have a big staff, maybe just one person to help me out when things get really busy. It’s hard work and the hours are long, but I like the freedom of it. Most people hear about me through word of mouth around the building or the nearby phases. I don't use any fancy marketing. I just focus on making sure the food is right. It’s a simple life, cooking and making sure the deliveries get out on time. Sometimes the neighbors smell what I’m cooking and ask what’s on the menu today.