‘Dream big, never stop’

“To become an entrepreneur and culinary artist, one should dream big and never stop. The journey of gathering knowledge should not be limited. It’s as vast as you can’t imagine. Work with patience and dedication, you will succeed,” Afroza Naznin Sumi, an award winning culinary artist, told The Business Post’s Tasrifa Trisha in an interview

Afroza received International Business Genius Award 2020 and shared her thoughts for the aspirant entrepreneurs in the interview.

Was this your aim from childhood to become a culinary artist? How did your passion become your profession?

Well, my childhood aim was to be a doctor but cooking became my passion after my marriage. I love to cook food for my family. When family members, relatives and invited guests appreciated my cooked dishes, I was wonder-struck. Then I gradually decided to switch my passion to profession.

What is your educational background?

I have earned an MBA degree majoring in HR. I have also received numerous certificates in different areas of cooking, food presentation and food hygiene. Among all these, some noteworthy ones include “National Certificate Course on Food and Beverage Production” and “Food

Hygiene and Sanitation” from Bangladesh Parjatan Corporation. I completed my internship at Hotel Radisson Blue Dhaka Water Garden. I have completed entrepreneurship accelerator programme from Dhaka University, North South University and Babson College (USA).

Tell us about your media journey

The media played and is still playing an important role in my life because the media have made me a popular face on various TV shows.

I had started presenting recipes on Television with ‘Live Kitchen’ Programme on Jamuna Television since 2015. Through the ‘Quick Recipe’ Programme I gained a lot of popularity because the programme gives people tips and the process of preparing healthy and tasty dishes very quickly and affordably. Besides Jamuna Television, I also presented programmes on ATN Bangla, NTV, BTV, ETV, Nagorik TV, Channel-i, Desh TV, Banglavision, Maachranga, GTV, DBC, Nexux TV and Somoy Television. Apart from cooking, I anchored a programme titled ‘BahariRanna’ on ATN Bangla.

I worked as an adjudicator for many cooking shows like ‘Dan Cake Desert Genius 2018’, Rupchada - The Daily Star Super Chef 2018 and 2019 and The Culinary Diva 2018 in Kolkata. I was a grooming instructor of ‘Sera Radhuni 1424’.

How many awards have you received till now?

So far, I have achieved many awards from Bangladesh and also from Kolkata. The 6th Business Genius Award 2021, WEA Entrepreneurs Award 2021, Mayurpongkhi Entrepreneurs Award 2021, WE-Tara Entrepreneurs Award 2020, 5th International Business Genius Award 2020, WEBD Women Entrepreneurs Award 2019, Babisas Award 2018, DCRU Award 2018, AJFB Star Award 2017, Radio Swadesh Award 2017, Golden Pen Award 2017, Index Media Award 2017, Citrajagat Award 2016, Noboprojonmer Sera Rondhonshilpi Award 2016 from Bangladesh and Srijon Somman Award 2018, Bharat Bangladesh Moitri Award 2018 from Kolkata.

What is your biggest achievement so far?

Every achievement is valuable to me. I have written numerous recipe articles for many different newspapers and magazines of Bangladesh as well as other SARC countries. I have also acted for various documentaries on Culinary Arts. I am currently in the process of writing a book on cooking, which would be a very helpful guide for people who want to be culinary artists. My most recent and special achievement is a recipe book in braille named “BahariRanna” for visually impaired people.

What is your current position in culinary sector and what is your future plan on this?

I am a lifetime member of Chef Federation of Bangladesh and Bangladesh Photographic Society, Board of Director of Women Entrepreneurs Association and Culinary Association of Bangladesh, member of Bangladesh Federation of Women Entrepreneurs, vice-president of Chef Choice Federation in Bangladesh chapter.

I am providing services to food lovers in the city through online food delivery platform named Afroza Naznin Sumi’s Kitchen and I am keen on opening a restaurant in near future and experiment with more fusion recipes.

What is your advice for those who want to build career in culinary?

My advice for the upcoming entrepreneurs and culinary artists is “dream big and never stop” because excellence has no limits. The journey of gathering knowledge should not be limited. It’s as vast as you can’t imagine. Work with patience and dedication, you will succeed.