My career didn’t start in a training room. It started in a kitchen. As a management trainee in Food Production, our only “crisis drill” was the lunch rush. Tickets piling up. Equipment overheating. A chef calling timings like a conductor. I learnt early that you don’t rise to the level of your training; you fall to the level of your preparation. As a Food Production lecturer, I saw another truth. Students who knew every technique would still freeze the first time a sauce redu

During my early cruising years, sailing through the Inside Passage in Alaska, I once delivered a session I thought had gone perfectly. Slides crisp. Timing flawless. Every activity in place. By the next day, no one remembered much. That evening, at the crew bar, watching glaciers drift past the porthole, a cabin steward turned to me and said, “Kketan, your sessions are good. But they don’t sound like us.” I hadn’t expected that. But I needed it. I had delivered the training —