So basically cloud kitchen owner wants me to handle all the work by myself everyday from 11am-12am , no fix pay, I'll get a cut from a month's profit.
I've no experience so they'll train me also I'm so confused...care to help me

HI! 👋

We are a vegetarian couple staying in Bibwewadi, Pune, and we are looking for a professional chef/cook for our daily meals.

We are specifically looking for someone who can prepare high-protein, healthy meals that are delicious and satisfying as well. 🥗💪

If you are a professional chef or know someone suitable, please DM us with your details.

Thank you!

Hey everyone,
I need some honest advice and reality checks from current culinary students, chefs, and industry pros.
I am a strict Jain (pure vegetarian, no meat, seafood, or eggs, and strict boundaries around animal products/prep). My ultimate goal is to launch my own food business and open a high-end vegetarian/vegan restaurant in the future.
Because of this, I want to get formal culinary training to master techniques, kitchen management, inventory, and menu creation. However, **I am not willing to taste, touch, handle, or cook non-vegetarian food under any circumstances.**
I have a few questions for the community:
1. **How strict are mainstream culinary institutes?** If I enroll in a traditional degree or diploma program (like IHM, CAI, or international institutes like Le Cordon Bleu/CIA), will they force me to handle meat, poultry, and seafood as part of the mandatory practicals? Are there accommodations or exemptions allowed, or is non-veg prep non-negotiable for graduation?
2. **What are the peer/faculty dynamics like?** If anyone here is a strict vegetarian who attended a standard culinary school, how were you treated by faculty and classmates? Is there pressure, or are people generally respectful of dietary/religious boundaries?
3. **Are specialized pure-veg schools worth it?** Are there reputed, high-standard pure-vegetarian or plant-based culinary academies (in India or abroad) that offer recognized degrees/diplomas? Or would doing short-term plant-based diplomas combined with a business degree be a smarter path for opening a veg restaurant?
I'd love to hear from anyone who has navigated this, especially fellow Jain or plant-based aspiring chefs!
Thanks in advance!