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Chef Sharma began his career in 1989 at the Ritz Carlton Singapore managing the full staff cafeteria serving around 700 staffs. He then joined other catering companies as a consultant and had the opportunity to manage an Institutional Kitchen for 12,000 pax daily-meal. He is currently in charge of an Institutional Catering for a Boarding School's kitchen catering for 450 to 800 pax per day.

Since 1989, Chef Sharma has been teaching Culinary Arts in various private schools, not only in Singapore, but also in Malaysia and Indonesia. He is also a Trainer under People's Association, which he does hobbies and classes to promote Singapore food to the world.

Learn the creative use of spices to prepare popular and tasty Malay dishes like nasi kuning, spicy curries, dried chilli prawns and lontong.

Malay Cooking (Elementary)

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Braddell Heights CC

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ANEEL-KUMAR-SHARMA

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Malay Cooking (Elementary)

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