In this conversation, Prachi Agarkar, content creator, chef, and former MasterChef contestant, shares her journey of turning a lockdown passion into a full-fledged culinary career. From balancing her nine-to-five job with food experiments to making the life-changing decision of quitting her profession to compete on MasterChef, Prachi’s story is one of courage, consistency, and creativity. With over half a million followers across her social platforms, TEDx talks to her credit, and a growing influence in the food industry, she stands out not just for her cooking skills but also for her ability to connect with audiences through authenticity and storytelling. For Prachi, success is about staying true to her passion, embracing challenges, and inspiring others to pursue their own creative journeys.
At what point did you realize you needed to dive into the culinary world? And how did you build that risk-taking mindset?
I did not have a concrete plan when I began my journey. At the time, I was pursuing a regular nine-to-five career, but cooking had always been a personal passion. Coming from a progressive family with a strong academic focus where doctors and engineers excelled in both corporate and government sectors, my initial exposure to food was purely recreational, and a career in it was not considered. After completing my MBA, I continued in a professional role as a professor, treating cooking as a hobby.
During the lockdown, however, I began experimenting more in the kitchen and sharing my creations on social media. Friends often suggested that I start a YouTube or Instagram page, just for fun, to showcase my cooking. Initially, I approached it casually, posting on weekends or late evenings after work. Over time, the response I received was overwhelmingly positive. People appreciated my recipes, asked for tips, and sought suggestions, which created a sense of value and fulfillment that my day job did not provide.
As my Instagram page gained traction, the growth was rapid and unexpected. Within three to four months, I had amassed around 100,000 followers, which was surreal, considering the competitiveness of social media growth. During this period, I had always admired MasterChef and contemplated auditioning. The opportunity arose unexpectedly: I received a call from the casting agency to participate in the auditions, and I was selected among the top 12 contestants.
The timing, however, posed a significant challenge. MasterChef required months of commitment, and my institute was unable to grant extended leave. Within hours, I had to make a pivotal decision: remain in a secure but unfulfilling job, or take a leap of faith and pursue my passion. I chose the latter, resigning from my position the Monday following my selection. Since that moment, my journey has been transformative. My parents initially hoped I would return to my prior career, but they came to understand that pursuing my passion allowed me to grow in ways my former job could not. It was, ultimately, a choice to prioritize myself and my aspirations.
Your journey has really been, you know, quite inspiring. Being in one of the topmost culinary competitions like MasterChef, what was your journey like, and how did it shape you as a chef and help you in your career?
Participating in MasterChef was an unparalleled learning experience. Beyond presentation, the competition exposed me to diverse culinary techniques, innovative cooking methods, and professional terminology that I had not encountered previously. MasterChef became a career springboard, providing recognition not merely as a food blogger but as a chef with credible experience. It opened doors to numerous professional opportunities and significantly strengthened my positioning within the culinary community.
So, we have always seen that someone who follows passion faces struggles initially. How was it for you when you jumped from researcher to culinary artist?
Struggles are not limited to the beginning; they are a continuous aspect of any career. Success depends on one’s consistency, dedication, and ability to handle challenges effectively. Problems arise at every stage, yet maintaining focus, staying updated, and committing to continuous learning are crucial. The key is to be disciplined and persistent, ensuring that passion remains the driving force despite obstacles.
In the current generation of food influencers and bloggers, how would you make your journey unique? What is your secret ingredient to stand out?
I believe my personality serves as my unique differentiator. Beyond culinary expertise, my public speaking skills and approachability contribute to my presence and influence. Standing out in a competitive field requires not only skill but also the ability to communicate effectively, engage audiences, and create a distinctive personal brand. This combination of talent and personality has given me an edge over my peers.
What are your favorite cuisines? If you had to define yourself using your favorite dishes, then which five favorite dishes define your personality?
Indian cuisine holds a special place for me due to its richness, diversity, and depth of flavors, though I also deeply appreciate global cuisines. If I were to define my personality through my favorite dishes, I would begin with biryani, a dish that demands precision and skill, reflecting my attention to detail. Spicy masaledar curries are emblematic of my bold and vibrant approach, which earned me the nickname “Zanzait Prachi” on MasterChef by Ranveer Brar. It means extremely spicy in Marathi. Desi home-style chicken curry represents comfort, tradition, and authenticity, while other regional Indian specialties reflect my curiosity and appreciation for culinary diversity. Finally, fusion and experimental dishes capture my creativity and willingness to innovate.
You have more than 500-600K followers across your social media handles. You definitely contract the code of content creation and influencer as well. What would be the three most important recommendations you have for others who want to start content creation and build their social career?
Firstly, consistency is paramount. One must understand their content and pursue it with passion, rather than creating under the influence of FOMO or trends. Secondly, there is no perfect time to start. Waiting for the ideal circumstances is counterproductive; content creation can and should begin alongside work, studies, or other commitments. Regular and disciplined creation fosters growth over time. Thirdly, continuous learning is essential. New tools, including AI, can assist in content creation, video editing, and social media optimization. Remaining a lifelong student ensures adaptability and relevance. Finally, avoid unproductive comparisons. Many creators measure themselves against established peers, which can be demotivating. Focusing on one’s unique journey and incremental growth is far more effective than benchmarking against others’ milestones.
Beyond your growing food platform, you recently delivered a TED talk. Can you tell us how your experience was and shed some light on that?
Delivering a TED talk was a bucket-list achievement. Unlike experiences that can be purchased, such as adventure sports, this opportunity was both unique and intellectually fulfilling. I have had the privilege of giving two TED talks, which was profoundly rewarding.
In one of my talks, I explored the culinary history of India, discussing how cuisine evolved across generations, influenced by historical events, invasions, and geographical diversity. This experience was particularly meaningful to my family, who expressed immense pride, perhaps even more than with my MasterChef participation. TED offered a platform to share knowledge, educate, and inspire—a responsibility and honor I deeply value.
Moving ahead, what’s ahead for you? Like, where do you see yourself, you know, five years down the line?
While I prefer to keep specific plans private, I can share that I am working toward something significant. Every creator eventually evolves into an entrepreneurial role, and I anticipate transitioning toward entrepreneurship in the near future. This next phase will allow me to scale my vision and impact within the culinary and creative industries, though I am not yet ready to reveal the details publicly.
