After nearly 9 years of working in the corporate jungle, Ankit quit his consulting job and went to France to follow his passion: to train as a chef at Le Cordon Bleu, and train at the 3 Michelin-star restaurant, L’Astrance. Upon his return to Sydney he started the hidden kitchen www.jaune.com.au (mystery, degustation dinners for up to 8 guests).
Changing tracks a little – our global food system is a ‘little’ funky. Few interesting points and observations – we certify ‘real food’ as organic and let pesticide sprayed food get away, we waste food at every step of the food life cycle, we disregard the planet’s resources used in production/consumption of food and some people don’t have enough food, while others are eating too much – madness!
Together with his amazing mum, he launched a social enterprise, Eat Me Chutneys, small batch, hand-made, absolutely epic chutneys and pickles made right in sunny Sydney. Because Eat Me Chutneys wants to change the world, one jar at a time!
About Eat Me Chutneys
We are a mum (self-professed chutney queen) and son (annoying chef) team based in Sydney and make our socially good jars of chutneys and pickles by hand, in small batches. There are three product ranges on offer, each reflecting a desire to do kick ass good through the business.
(1) Rescued – wonky and wounded produce local farmers are unable to sell
(2) Fairtrade – uses fairtrade ingredients, first and only ones across Australia
(3) Organic – use awesome organic produce to celebrate life