DV grad succeeds as up and coming chef

Starting your own catering company, landing a job as a sous-chef at a respected restaurant and winning a prestigious cooking competition are three feats most people might aspire to accomplish over the course of their lifetime, but Vinayak Gorur, an Ahwatukee Foothills resident and Desert Vista graduate, has accomplished all three tasks by the age of 21.

Like many adolescents in the Ahwatukee Foothills area, after high school Gorur enrolled in courses at Arizona State University. He noticed that his family members all had their own busy schedules, which left him with the responsibility of cooking for himself.

"I found out that I made great garlic bread and when my family put in a grill I got to explore recipes," Gorur said. "I learned to love food."

In May of last year, Gorur won a scholarship to the Scottsdale Culinary Institute, which led him to pursue a career as a chef. Gorur, who is of Indian descent, acknowledges that this is not a typical career path chosen by Indians.

"Most Indians pursue science, but I love cooking," he said. "I really have a passion for this."

Gorur's passion has been rewarded quickly. This February he was named the American Culinary Federation's Distinguished Culinary Student in the Southwest region. Gorur will receive a $3,500 school stipend and a three-day food and wine tour of Aspen, Colo., where he will meet with a respected chef.

Armed with a prestigious reward, Gorur set out to get a job as a chef. In March he was hired at Compass Restaurant, a revolving roof top restaurant that has been in downtown Phoenix for more than 30 years.

"I'm a sous-chef, and I've found out that in this career I'll be working with people who are passionate about food," he said. "I'm the only young chef at Compass Restaurant, and I have to get my bearings and prove that I belong there."

Gorur is finishing his training now, and as a sous-chef he will learn how to eventually run an entire restaurant kitchen.

"I'm trying to learn as much as I can, because one day I will need to know how to do payroll and inventory, as well as how to cook," he said.

So far, Gorur's supervisors at Compass have been pleased with his work.

"There was a lot of skepticism about him at first because we've never had a chef so young, but he's held up his end of the deal very well," said Chef Greg Aberdeen, Gorur's immediate supervisor at Compass Restaurant.

Gorur will be working at Compass four days each week while continuing attending the Scottsdale Culinary Institute. On top of school and work, He has been running his own catering business since January.

"My business is called Amrit Catering, which means nectar of gods in Sanskrit," Gorur said. "I've done six parties so far."

All of Amrit's business has been within the Ahwatukee Foothills community, and the company has grown entirely from word of mouth.

"I borrow school vans to transport the food, I cook it at home and my mom is the dishwasher," Gorur said. "It's been very challenging and a true commitment."

He is hoping that all of his hard work will eventually pay off. Gorur has plans to open a restaurant in the future.

"I'm saving my pennies to open up a restaurant in Arizona," he said. "I want it to be a fusion of foods between Indian and American cuisine."

To keep tabs on Gorur's career or to get cooking tips, visit www.ahwatukee.com where Gorur will be a guest blogger.