{"id":52317,"date":"2025-05-23T14:17:35","date_gmt":"2025-05-23T18:17:35","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=52317"},"modified":"2025-06-03T14:44:40","modified_gmt":"2025-06-03T18:44:40","slug":"kamulkar-chef","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/kamulkar-chef\/","title":{"rendered":"After Wowing Gordon Ramsay, Student Chef Is Really Cooking"},"content":{"rendered":"\n

Meet Hotelie Arnav Kamulkar \u201926, who ran a pop-up restaurant and self-published a cookbook while still in high school<\/p>\n\n\n\n

Editor’s note: Scroll down for a Mexican-Indian fusion recipe from Chef Arnav!<\/em><\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

Arnav Kamulkar \u201926 has created gourmet dinners in fraternity house kitchens and turned his childhood home into a restaurant serving six-course meals. And the Hotelie\u2019s culinary skills have landed him a variety of even-more-notable gigs while still a student\u2014including cooking for NFL players and competing on a TV show headlined by notoriously exacting celebrity chef Gordon Ramsay. <\/p>\n\n\n\n

In spring 2025, Kamulkar finished seventh out of 24 contestants on season four of Fox\u2019s \u201cNext Level Chef<\/a>.\u201d <\/p>\n\n\n\n

<\/div>\n\n\n\n
<\/div>
<\/div><\/div>
\n
\"Gordan
Fox TV<\/figcaption>
Getting some tips from Chef Ramsay.<\/figcaption><\/figure>\n\n\n\n
\"Arnav
Lorraine O\u2019Sullivan \/ FOX<\/figcaption>
Making pasta during the show’s team audition phase.<\/figcaption><\/figure>\n\n\n\n
\"Arnav
Fox TV<\/figcaption>
Awaiting the judges’ verdict.<\/figcaption><\/figure>\n<\/div>
<\/div><\/section>\n\n\n\n

The competition pits teams comprising a mix of home cooks, professionals, and social media food stars against each other in various challenges.<\/p>\n\n\n\n

The teams are formed after the hopefuls audition for the show’s celebrity chefs, each of whom recruits cooks from the three categories of competitors.<\/p>\n\n\n\n

Ramsay recruited Kamulkar for his own team\u2014lauding his energy, attitude, and \u201cabsolute focus.\u201d<\/p>\n\n\n\n

Ramsay recruited Kamulkar for his own team\u2014lauding his energy, attitude, and \u201cabsolute focus.\u201d<\/p><\/blockquote><\/figure>\n\n\n\n

Under the pro’s tutelage, the young chef made a variety of dishes, including butter-poached lobster tail with saffron pasta and roasted rib eye with parsnip puree.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

\u201cIt was a surreal experience,\u201d Kamulkar says of appearing on the show. <\/p>\n\n\n\n

\u201cMy biggest takeaway was learning how to be more creative with food\u2014because you don\u2019t have time to go through cookbooks for inspiration when you have 30 seconds to frantically grab ingredients and then develop a dish.\u201d<\/p>\n<\/div>

\"Arnav
A young Kamulkar at the stove.<\/figcaption><\/figure><\/div>\n\n\n\n

Interested in cooking since childhood, Kamulkar was a sophomore in high school when he decided he wanted to become a chef. <\/p>\n\n\n\n

His parents helped him test his passion by transforming their Edison, NJ, home into a weekend pop-up restaurant offering international cuisine.<\/p>\n\n\n\n

\"Arnav
As a high schooler, presenting dishes to al fresco<\/em> diners at his home restaurant.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Dubbed Fork in the Road, it hosted family and friends\u2014and was booked months in advance.<\/p>\n\n\n\n

\u201cMy mom was my sous chef and my dad was the server,\u201d recalls Kamulkar, who currently has more than 14,000 followers on Instagram<\/a>. <\/p>\n\n\n\n

\u201cIt taught me and my parents that I loved doing this, because I spent every second of my time on it.\u201d<\/p>\n\n\n\n

\"Arnav
In the kitchen at Phi Kappa Tau.<\/figcaption><\/figure>
\n

At age 16, Kamulkar self-published a cookbook, Chef Arnav\u2019s Signature Guide to Gourmet Cooking<\/em><\/a>.<\/p>\n\n\n\n

It offers a sampling of globally inspired dishes, from shrimp tacos to chicken bao buns, palak khichdi (an Indian stew of spinach and lentils) to \u201cdeconstructed tiramisu.\u201d<\/p>\n\n\n\n

Kamulkar continued his culinary adventures on the Hill, launching an enterprise that caters elaborate meals for fellow students in their dorms and apartments\u2014complete with curated music playlists that complement the courses.<\/p>\n<\/div><\/div>\n\n\n\n

He also cooks for his Phi Kappa Tau fraternity brothers and runs a meal-prep business.<\/p>\n\n\n\n

\u201cMy dream is to open my own restaurant,\u201d says Kamulkar, who\u2019s interning as a dining room manager in a NYC bistro in summer 2025, aiming to broaden his experience. <\/p>\n\n\n\n

\u201cAnd I will keep taking life one step at a time until I figure it out.\u201d<\/p>\n\n\n\n

\n

My dream is to open my own restaurant. And I will keep taking life one step at a time until I figure it out.<\/p>\n<\/blockquote>\n\n\n\n

But what was it like to compete on a “Next Level Chef” team led by Ramsay\u2014a taskmaster notorious for his tirades on shows like “Hell’s Kitchen”? <\/p>\n\n\n\n

“He was very sweet,” Kamulkar says. <\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

“There\u2019s a lot more to him than what you see on TV\u2014though I did get yelled at a bit, too. He always expected the best from us, and would help us if we messed up.”<\/p>\n\n\n\n

Among Kamulkar\u2019s other notable gigs, gleaned through connections he made on \u201cNext Level Chef\u201d: helping cook for a NASCAR race\u2019s VIP event, and spending several weeks as a private chef to four NFL players during their offseason training.<\/p>\n\n\n\n

\u201cI was under a lot of pressure,\u201d Kamulkar recalls, \u201cbut that\u2019s where I shine.\u201d<\/p>\n<\/div>

\"Cherry
One of Kamulkar’s creations: braised beets with homemade ricotta, dill oil, and cherry gastrique.<\/figcaption><\/figure><\/div>\n\n\n\n
<\/div>\n\n\n\n

<\/p>\n\n\n\n

Tostones Rellenos with Maggi Aioli<\/p><\/blockquote><\/figure>\n\n\n\n

(Adapted from <\/em>Chef Arnav’s Signature Guide to Gourmet Cooking)<\/em><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the tostones:<\/strong><\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

3 green plantains, peeled and cut into 2-inch rounds<\/p>\n\n\n\n

Vegetable oil<\/p>\n\n\n\n

1 medium tomato<\/p>\n\n\n\n

1 lime, juiced<\/p>\n\n\n\n

\u00bd small onion<\/p>\n\n\n\n

\u00bd jalape\u00f1o<\/p>\n\n\n\n

Small handful cilantro<\/p>\n\n\n\n

Salt to taste<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n<\/div>

\"photo<\/figure><\/div>\n\n\n\n

For the Maggi aioli:<\/strong><\/em><\/p>\n\n\n\n

\u00bd c. mayonnaise<\/p>\n\n\n\n

\u00bd c. Maggi Hot & Sweet Tomato Chili Sauce<\/p>\n\n\n\n

\u00bd tsp. garlic powder<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n

Pour oil into a deep skillet or saut\u00e9 pan until it comes up about 1\u20131\u00bd inches.<\/p>\n\n\n\n

Bring oil to 350 \u00b0F over medium-high heat. Test by putting a scrap of plantain in the oil; once it sizzles actively, carefully use tongs to add plantain rounds until the pan is full, but not crowded.<\/p>\n\n\n\n

Fry plantains for about 4\u20135 minutes, flipping periodically until they\u2019re not quite golden brown. Remove from oil, drain on a plate lined with paper towels, and sprinkle lightly with salt.<\/p>\n\n\n\n

Once cooled, put each plantain piece between two small bowls that nestle together, forming it into a cup shape. (Alternatively, you can use a traditional press called a tostonera<\/em>.)<\/p>\n\n\n\n

To make the aioli, combine the three ingredients. (Maggi chili sauce can be found wherever Indian groceries are sold.)<\/p>\n\n\n\n

Finely chop tomato, onion, cilantro, and jalape\u00f1o, and combine with lime juice. Season with salt to taste, and stuff into tostones cups. Serve with Maggi aioli.<\/p>\n\n\n\n

<\/div>\n\n\n\n

(All images provided, unless otherwise indicated.)<\/em><\/p>\n\n\n\n

Published May 23, 2025<\/p>\n\n\n\n

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