As They Grow – A SOFKIN Child’s Story Featuring Parmesh

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As They Grow – A SOFKIN Child’s Story Featuring Parmesh

A Story of Hope and Heart and Food

In the bustling kitchens of the ITC Kohenur hotel, a young chef named Parmesh Goud is living his dream. As a Demi Chef de Partie, he commands a station with the skill and passion of a seasoned professional. But Parmesh’s journey didn’t begin with gleaming stainless steel and Michelin-star aspirations. It started in a place of humble beginnings and immeasurable love: SOFKIN.

20-Aug-25

A New Beginning at SOFKIN

Parmesh’s life changed forever at the age of four. “My mother used to work for Chaya Amma’s brother,” he recalls. “It was through them that my brother, Jagdish, and I we were introduced to SOFKIN.”

Leaving his mother was incredibly difficult for the young boy. “I cried a lot,” he admits. But Chaya’s love and compassion immediately made a difference. “She welcomed us as her own children, giving us love, shelter, and an education.” Soon Parmesh truly felt he had found a new home. “I’ve never felt that SOFKIN wasn’t my home,” he says.

A Passion for Cooking Takes Hold

While at SOFKIN, Parmesh discovered a passion that would define his future. “When I was in the 5th class, I realized I wanted to become a chef,” he explains. The enthusiasm for cooking started when one of the older children came home late from college and there was no food ready to eat. “I went and made Maggi with my own twist. I added vegetables and made my own masala. When he tasted it, he was so happy! That moment meant a lot to me.” That’s when Parmesh knew.

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He told Chaya about his goals. Her encouragement was more than just words. “She even gave me my own kitchen!” Parmesh exclaims. This dedicated space allowed him to experiment, grow, and truly hone his skills. “I used to cook special dishes during birthdays and festivals,” he remembers fondly. “Every week, I made cakes, especially on my birthday!”

When it was time for college, Chaya and the team from SOFKIN made sure Parmesh was sent to one of the best culinary schools in India. Today, he proudly attributes his professional success to SOFKIN and Chaya’s unwavering belief in him.

A Career Built on compassion

Parmesh’s time at SOFKIN wasn’t just about learning to cook; it was about learning to care. This lesson is beautifully illustrated by his favorite memory from the home. “During festivals, we would fast for one meal and cook for 200 unsheltered people,” he shares. He and the other children would collect ingredients, cook together, and then go out and serve the food themselves. “The first time we did this, it was one of the best days of my life. The experience was unforgettable.”

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This spirit of generosity and community has continued to shape his career. One of his proudest moments came when he received the “Outstanding Humans of ITC Hotels” award. “It wasn’t just a personal achievement,” Parmesh says. “It was a reflection of everything I learned and experienced at SOFKIN. The values that were instilled in me—compassion, dedication, and hard work—have guided me every step of the way.” The award served as a powerful reminder of his journey and the profound impact of SOFKIN and Chaya’s support.

From Crying Child to Celebrated Chef

Today, Parmesh is thriving in his role at ITC Kohenur, learning and growing with every new challenge. He has ambitious plans for the future. “I have two big dreams,” he says. “To open a fine-dining restaurant and to start a soup kitchen that serves the needy.” These two goals perfectly capture his journey: one dream built on his professional passion and the other rooted in the compassion and kindness he learned at SOFKIN.

His connection to SOFKIN is still as strong as ever. “Whenever I visit, I spend time with the kids, talk to them, give advice about their careers, and play cricket or board games just like old times,” he says. Parmesh’s return to the home is a testament to the powerful family bond of SOFKIN.

Parmesh’s story is a beautiful example of how kindness can change a life forever. From that tearful four-year-old to the celebrated chef he is today, Parmesh’s journey is a recipe for hope, a blend of passion and purpose, all cooked with a heaping serving of heart.