Krishnan's passion for cooking started at the age of 11 when she discovered the joy of helping her father in the kitchen.
"My father had a love for cooking, and as a child, I cherished helping him in the kitchen," she said.
"I learned to cook both north and south Indian dishes — with my father, I made butter chicken and pulao, while with my mother, I prepared sambhar and aviyal.
Saavni Krishnan has recently been awarded 'The Age Good Food Guide' Young Chef of the Year. Credit: Supplied
"I arrived in Australia as an international student in 2016 and gained experience working at various places. I was very lucky to work at good venues but I also discovered the many challenges this industry presents, including mental health issues.
"Many chefs struggle to maintain a healthy work-life balance, and that’s an area I want to focus on, alongside honing my cooking skills."
the national industry association representing over 50,000 restaurants, cafés, and catering businesses across Australia, the accommodation and food services industry employed a total of nearly 912,000 people as at February 2024.
The accommodation and food services industry employs thousands of workers across Australia. Credit: AAPIMAGE
In a , the R&CA notes that staffing remains a significant challenge, with nearly one in three (28 per cent) businesses reporting extreme difficulty in hiring staff, while one in four (25 per cent) found it difficult to hire employees compared with the previous year.
However, this does not deter Krishnan from dreaming of owning her own restaurant.
"I’m passionate about owning a restaurant in Australia, but I’m also aware of the mental health challenges it can bring. That’s something I aim to address and improve through my leadership," she said.
"People enter this industry driven by a passion for cooking and serving others, but the long and gruelling hours in the kitchen or restaurant can gradually drain that passion, often leading to them quitting.
Saavni Krishnan with her partner while at work. Credit: Supplied
Krishnan says she believes her focus on creating a healthy work environment resonated with the judges, leading to her selection as the winner from five finalists.
She now joins the ranks of previous winners, including renowned chefs Robin Wickens and Phil Wood.
Saavni's dish called Lamb 65 and onion lachcha (onion rings) Credit: Supplied
Congratulating Krishnan, Good Food said in its Facebook post: "The judges of the award saw a future leader brimming with ideas, a passion to proudly weave together her Indian heritage with European technique and Australian influences. With training from top restaurants including Etta's, Fred's and Riley Street Garage already behind her, the future looks bright."
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