Having been a chef for 18 years Chef Tenzin Dolma thinks it’s a matter of routine to handle men and their ways. While initially the Chef de Cuisine at The Oterra found it difficult to manage the heated emotions in the kitchen, she’s learnt how to manage over time.
In conversation with Explocity, Chef Dolma tells us what drives her is still femme. It’s good to know that women don’t change who they are to work in male dominated industries.
I’m from Himachal of Tibetan origin. I was born and grew up in India.
My mother used to cook very well. So I want to emulate her. I grew up doing freestyle cooking and not really following recipes.
I wanted to become a chef because it’s not what women do. They typically become nurses and such so I wanted to be different.
18 years running now.
It’s quite difficult. Especially when I just started it was tough because of the timings and dealing with only men. It’s now become routine because I know how to handle them.
I like cooking but I also like experimenting and trying new things.
I like romantic movies and painting. I like home based hobbies.
I like homestyle food which has less masala. Steamed and soupy food.
Anything with too much masala. I don’t like sweet food. Even sweet in savoury dishes. I like spicy food but not masala food.
12 years now.
I love it because of the weather. It’s similar to my village.