Meet Anushka Pathak, a chef whose love for food was not just a calling but a passion. A passionate chef, she travelled from India to build her culinary career after completing an associate degree in culinary arts from Seattle Culinary Academy. She specializes in Marathi cuisine and chose Seattle Central because of its reputation and how the program blends professional culinary training with hands-on experience in real restaurant settings. “The diversity of the city and its openness to global flavors made it the perfect place for someone like me, wanting to introduce Marathi cuisine on an international stage,” said Anushka.
Central’s program truly embodies the statement “Every dish tells a story and every bite is an adventure.”
Anushka’s program was intense, but rewarding. She learned a lot—from French techniques to global culinary trends. “The best part? We weren’t just learning theory—we were running actual restaurants,” she said. She got to test her skills with real guests, real feedback, and real pressure. “It was the perfect prep for the real world,” said Anushka.
The biggest highlight was her “Chef of the Day” project. She created a menu that showcased Marathi flavors in a modern, elevated way—like Batata Vada with pomegranate pico, saffron beurre blan, paired with Kolaambi, chai-spiced ice cream, and Tandoori Chicken Roulade with makhani sauce. “My instructors loved it, and it really felt like a moment where my culture and my creativity came together,” she said. Her take on classic Indian recipes—like an elevated butter chicken sauce and reimagined samosas–impressed her instructors so much that they were featured on Square One, the student-run restaurant menu. That alone emphasized the impact she was making.
Beyond food, she has also helped build cultural bridges–sharing the stories and history behind her dishes sparked genuine curiosity and appreciation among classmates and guests alike. She was also invited to appear on a college podcast to share her journey as a culinary student and immigrant chef.
Another milestone was being awarded a medal from Phi Theta Kappa —an honor recognizing her academic excellence and growth.“It was such a full-circle moment—to go from doubting my skills to now inspiring others. Also, seeing guests enjoy my food and hearing them say, ‘I’ve never tasted anything like this before!’—that hits home every time,” she said.
She still remembers the moment she made her first perfect round roti at age 7—that was when she knew cooking was in her soul. Even during exam seasons, she’d be in the kitchen experimenting with spices instead of studying. Eventually, she realized she could turn her passion into a profession and never looked back.
Her journey was exciting, but moving away from home and adjusting to a whole new culinary world was challenging. “One of the toughest moments was when my chef instructor questioned my knife skills. But I didn’t let that hold me back. I practiced every single day until I improved, and eventually proved that I belonged here,” said Anushka.
After overcoming that hurdle, her next nerve-wracking task was finding a job. With hard work, sincerity, creativity, passion, and dedication, she landed a job at one of the best Indian cuisine restaurants in Seattle. “I started showing my skills in the kitchen and sharing my story, things started clicking,” she said. Soon after, she expanded beyond Indian cuisine and transitioned into traditional American fast food.
A passerby of the Indian restaurant once said, “This place always smells good, but I remember it smelling better a few weeks ago,” referencing the time Anushka worked there. She is currently exploring her skills in the bakery side of culinary arts.
Another milestone for her was her chai-spiced ice cream recipe being uploaded onto NYweekly.
She has made it her mission to bring authentic yet modernized Indian, especially Marathi, cuisine into the spotlight, both in the classroom and professional kitchens. She has shown that Indian cuisine is not just “curry”—it’s layered, regional, refined, and ready to evolve on the global stage. “This journey isn’t just about me—it’s about uplifting a whole culinary heritage and making space for it in international kitchens,” said Anushka.
For her, food is more than a profession—it’s her identity, her language, and her way of sharing the rich culture of Maharashtra with the world. “I hope to open doors for other regional Indian cuisines too, and I’m excited to see where this journey takes me next,” she said.
Anushka continues expanding her horizons and knowledge each day as she works alongside some of the best chefs in Seattle. She proves that both she and her dishes are as versatile as possible. With the training and experience she now holds, it is easy to recognise Anushka as nothing short of a good chef–and a great chef in the making.
Author
Vrindha, an international student from India, is fueled by her fervent love for diverse art forms such as dance, drama, music and theatre. Eager to immerse herself in new experiences and broaden her horizons, she sees her involvement with the Collegian as a gateway to both sharing her passions and delving into new realms of knowledge.
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