3 minute read
Instant noodles are an easy-to-cook pantry staple for students around the world, except for alumnus Naresh Kumar.
“When I moved to Canberra in 2014, it was initially a hard adjustment – I didn’t relate to anything in my new environment, but my discomfort was more to do with my inability to cook basic dinners. While I burnt the midnight oil, I decided to simultaneously study basic cooking techniques to survive,” shares Naresh, who studied a Master of Business Information Systems at the ANU College of Business and Economics (CBE).
Since graduating from CBE, Naresh’s grit has led him to accomplish two major personal achievements: Becoming a Project Manager at nbn™ Australia, and making it into the top 36 chefs on the recently concluded season of MasterChef Australia, a popular TV cooking show.
“Among the many lessons I learnt at CBE, my time at the College taught me to give things time and follow the process to get the best results. Shortcuts are not the way to succeed in life, and my unreal professional and cooking journeys are a testament to that,” Naresh explains.
CBE's courses developed my professional and soft skills, which really set me up for my career. Having like-minded peers to study with was another major bonus
Originally from Bangalore in India, Naresh moved to CBE based on its renowned reputation.
“I chose to study at CBE as it aligned with my career goals and ambitions. The facilities and quality of lectures are among the best I have experienced. The College’s courses developed my professional and soft skills, which really set me up for my career. Having like-minded peers to study with was another major bonus,” he reflects.
Naresh applies all the time-management, resource-gathering and conflict-handling skills he gained during his degree to his work and everyday activities. While keeping busy managing several projects in his current role, he carves out time on the weekends to cultivate one of his interests – creating “progressive” Indian recipes.
“CBE helped me stay disciplined with my routines, create professional and social networks, and turn uncertainty into opportunity. Values that I have easily transferred into my cooking journey to present Indian dishes in a more progressive way,” he says.
Among the scrumptious dishes he plates are roasted cones filled with smoked eggplant; a bowl of quino served with long melon and brown cashew curry; a unique fusion of sambhar and idly (vegetable stew and rice cake); and Goan prawn curry, to list a few.
“I don’t only identify myself as a manager but a passionate chef,” shares Naresh.
Follow us on Instagram and keep an eye out for a cooking masterclass with Naresh in the near future.
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