“A good chef has to be a manager, a businessman, and a great cook. To marry all three together is sometimes difficult.” Wolfgang Puck. I, Harold Clements, am a proud IHM Graduate of the early ’90s. I did enjoy every moment of my college days at Tharamani Culinary School; getting an opportunity to try new food every day was great; what made it even better was when I got selected to do my internship at Taj Coromandel Hotel in Nungambakkam Chennai. The passion I had for the culinary arts was wedded to the Hotel from the first entry; within six months of training, they had already invested in me to work for them, and I got the pleasure to start as one of the chefs in their gourmet restaurant called Patio, we had chefs from various restaurants around the world come and conduct food festivals and got acquainted working alongside them. I wanted to learn everything I could, but what it takes to be a great Chef was a turning point. So, I take this opportunity once again to wish you all the best in being the best future Chefs and getting the best education from the culinary school; it was sure the foundation for me as I have been the Executive chef at Memorial Hemann Hospital Texas USA for the past 14 yrs. And will never forget where I learned this art and was able to practice and lead so many people that work for me now.