Chef Parth Bajaj did not follow the usual playbook. An industrial engineering graduate from Nagpur, he ditched machines for marinades and taught himself how to cook. Now, he is not just a self-taught chef but also a TV show host and a TEDx speaker. Social media became his stage, where he turned his love for food into a digital feast. On Instagram and YouTube, he does more than post recipes - he shares his kitchen wins, fails, and everything in between, making cooking feel like a conversation, not a chore. His journey is proof that the internet is not just for scrolling-it is for stirring up something bigger.

A: Social media, in general, has given me a huge platform to showcase my skills. It has also provided an opportunity to learn new skills. I started learning through books and YouTube, and I've never actually done any formal cooking courses. I'm an engineer by profession, so it's a bit surprising that I've learned so much from Instagram and other platforms. It's a mix of books, online resources, and learning from my failures, like from my mom and other chefs. Now, I'm teaching what I've learned and trying to spread that knowledge. Social media has played a significant role in building my career, my reputation, and my following. It has also allowed me to help others.

A: Digital storytelling is a powerful tool. For example, many videos on social media are all about storytelling. This can be incorporated into your recipes or content. It doesn't just apply to marketing-it can apply to any niche. Storytelling connects people and allows them to resonate with your experiences. If I share my journey, it may help others pursue cooking, even if they can't afford culinary school or have a different background. Social media allows people to learn and tell their own stories, even if they don't have access to formal training.

A: Every dish I create is influenced by my journey, much like the way "Table for Everyone" brings together diverse perspectives through shared experiences. My cooking reflects the various places I've learned from and the people I've encountered, whether it's from my travels or the community around me. By sharing these creations, I allow others to connect with my story, much like how Black & White Ginger Ale fosters inclusive conversations that help people find common ground, creating connections that go beyond the surface.

A: For me, salt is number one. Many people don't realize it, but adding salt to a dessert can really balance out the sweetness and enhance flavors, like chocolate or berries. A small pinch of sea salt can bring out unexpected notes in a dish. Another ingredient I love is lemon zest-it can elevate a dish's freshness and brightness. Eggs also play a crucial role in many recipes, especially in baking, and are quite versatile.

A: A simple, classic cappuccino pairs wonderfully with croissants and pastries. In places like Paris, coffee and baked goods go hand in hand. You also have classic pairings like tea with biscuits, which is a common combination in many cultures. Additionally, some alcohol-infused desserts, like those with coffee liqueurs, pair beautifully with baked goods like cakes and pastries. The possibilities for pairing beverages with desserts are endless!

A: Food has always been a central part of festivals, and I've come to appreciate how it unites people, just like Black & White Ginger Ale's "Table for Everyone" initiative. By offering spaces for meaningful conversations over shared meals, it mirrors how food brings people together to celebrate traditions, culture, and personal stories. Desserts, in particular, can break the ice and create warm, memorable moments during festivals, where people from diverse backgrounds come together and connect, just as the campaign does through its inclusive approach to fostering meaningful dialogue over shared experiences.

A: Culinary experiences naturally foster connection and meaningful conversation. Simple questions like "Are you vegetarian?" or "What's your favorite cuisine?" can open the door to discovering shared tastes and building rapport. Initiatives like Black & White Ginger Ale's "Table for Everyone" highlight the power of food in bringing people together, encouraging inclusive dialogues and diverse perspectives. Through food, whether at a festival or casual gathering, we find common ground that transcends cultural and personal differences. These moments create an opportunity to bond, share stories, and deepen connections, turning every meal into a space for understanding.

A: One time, I was baking a birthday cake for my best friend and accidentally forgot to add a crucial ingredient for making the cake rise. It almost collapsed, but I managed to fix it by cutting around the mishap and rearranging the cake. When I served it, no one even noticed anything was wrong, and it turned out to be a huge hit. Despite the stress, it ended up being a memorable experience!

A: The list is pretty long, but I'd say anything related to energy desserts, like brownies or chocolate chip cookies straight out of the oven, is something I secretly indulge in. If I bake fresh cookies, I always sneak one or two. For brownies, I'll grab a piece from the corner, where it's nice and gooey. I think everyone does this when they're baking!

A: That's a tough question! I'd probably choose prawns. They're slightly heavier than wings, but I could enjoy them more often without feeling too full. So, I'd stick with prawns for the long haul. Though wings are great too - they're messy, but that's part of the fun!

A: I would say, "Do what you want." That's my basic philosophy-just do what makes you happy. Don't get caught up in other people's expectations. I have that phrase printed on my suit, and I truly believe in living life the way you want and doing what you love.