Current Journey
Currently in the third year of Culinary Arts Management studies, blending classroom learning with hands-on service experience.
Culinary focus
Elegant plating, flavour balance, kitchen discipline, and thoughtful growth through real internship experience.
AVS
AVS
Adithi Varma Sagi
Chef Portfolio
Third-year Culinary Arts Management student
Culinary Arts Student | Aspiring Chef
A refined culinary identity in the making.
I create dishes that balance warmth, precision, and story — drawing from classical foundations, contemporary presentation, and a curiosity for global flavours.
3rd Year
Year of Study
1 Internship, 1 Part-Time
Experience
8 Curated Plates
Signature Dishes
About
A student chef building a personal culinary language.
Authentic, ambitious, and carefully framed to reflect where Adithi is now — a committed culinary student with professional kitchen exposure through internships, not exaggerated executive-level claims.
Personal introduction
A third-year Culinary Arts Management student shaping a refined culinary voice through disciplined training, service-focused internships, and a deep love for thoughtful plating.
I believe good food should feel memorable before the first bite: in aroma, visual composition, and the care that goes into every detail.
Career Direction
Seeking kitchens where discipline, flavour awareness, and plating craft can continue to grow into a strong culinary foundation.
Creative Lens
Inspired by editorial aesthetics, warm hospitality, regional flavours, and dishes that feel memorable yet grounded.
Kitchen Mindset
Values consistency, hygiene, mise en place, and collaborative service as much as beautiful final presentation.
Education
Academic training with a practical kitchen focus.
This section presents her studies clearly and professionally, reinforcing that she is an emerging chef still in training while highlighting the depth of her culinary preparation.
Current programme
Culinary Arts Management BA
University College Birmingham, UK
Birmingham, United Kingdom
October 18, 2023 – July 2027 (expected)
Currently in 3rd year
Developing a strong foundation in kitchen technique, menu thinking, hospitality operations, and contemporary food presentation while building a professional portfolio as an emerging chef.
Previous Education
Little Woods School, India
CBSE Higher School
July 2020 – July 2022
Coursework & focus areas
Classical and contemporary cookery
Baking and pastry fundamentals
World cuisine and flavour profiling
Garde manger and cold kitchen preparation
Food presentation and plating design
Kitchen operations and service coordination
Nutrition and menu planning
Food safety, hygiene, and kitchen discipline
Internships
Hands-on kitchen experience, presented honestly.
Every role here is clearly framed as internship experience. The emphasis is on real responsibilities, steady growth, and the professional habits developed inside working kitchens.
Part-Time
Commis Chef
Birmingham City Football Club
Birmingham, United Kingdom
November 2023 – May 2024
Supported match-day and hospitality kitchen service while strengthening speed, organisation, and consistency under pressure.
- Assisted senior chefs with mise en place, basic preparation, and portioning for service.
- Helped plate dishes for hospitality events with attention to presentation and timing.
- Maintained kitchen hygiene, station readiness, and ingredient organisation throughout shifts.
- Observed service coordination and learned the rhythm of volume-focused kitchen operations.
Internship
Commis Chef Intern
Tŷ Newport, The Celtic Collection
Newport, Wales
July 2024 – July 2025
Built confidence in prep, plating, and kitchen teamwork within a polished hospitality setting focused on consistency and guest experience.
- Prepared ingredients for hot and cold sections while following chef guidance and production lists.
- Supported plating and garnish work for restaurant and event service.
- Practised safe food handling, sanitation, and professional station upkeep during every shift.
- Learned menu preparation flow, communication during service, and collaborative kitchen discipline.
Signature Dishes
The visual and creative centerpiece of the portfolio.
A curated dish gallery designed to highlight flavour thinking, plating style, and technical growth. Content is data-driven so new dishes can be added or updated quickly later.
Skills
Kitchen strengths presented with clarity and style.
Rather than plain bullet points, the skill section gives each capability its own presence while keeping descriptions realistic and easy to update as her experience grows.
Confident Foundation
Knife Skills
Practising speed, consistency, and safe handling across prep tasks.
Signature Strength
Plating & Presentation
Focused on elegant composition, balance, and refined finishing touches.
Good
Baking Basics
Comfortable with pastry basics, tart work, and dessert preparation.
Developing
Sauce Preparation
Building confidence in emulsions, reductions, and complementary flavour pairings.
Good
Food Safety & Hygiene
Committed to clean stations, safe storage, and disciplined kitchen routines.
Good
Mise en Place
Organised prep habits that support calmer, more efficient service execution.
Reliable
Time Management
Maintains flow across prep and service tasks while adapting to pressure.
Strong
Team Collaboration
Enjoys learning from senior chefs and contributing to smooth kitchen teamwork.
Emerging
Menu Assistance
Interested in ingredient pairing, seasonality, and thoughtful menu support.
Curious & Growing
World Cuisine Awareness
Exploring global flavours and regional influences through study and practice.
Achievements & Certifications
A flexible space for workshops, certificates, and future milestones.
Designed so new culinary workshops, short courses, awards, or competitions can be added as data entries without touching the overall layout.
2024
Advanced Food Safety & Hygiene Workshop
University Culinary Skills Lab
Short-course training focused on professional kitchen hygiene systems and safe handling routines.
2025
Modern Plating & Visual Composition Masterclass
Guest Chef Workshop Series
Hands-on workshop exploring plate balance, garnish restraint, and storytelling through presentation.