Three decades ago, Saroj Thapa of Lower Pokhara, Tripurasundari Rural Municipality-3 of Dhading, moved to Kathmandu after completing his studies at SLC. "It was like that at that time," Saroj remembered, "after SLC you have to go to earn."

Saroj, who came to Kathmandu and worked in an ice cream shop in Kalimati for a monthly salary of 800, has now become an internationally known pastry chef after walking a long path of struggle. A long story of struggle and hard work is hidden within the attractive and successful present of Saroj, who has worked in many roles in five-star hotels in Qatar, Kuwait, UAE, Saudi Arabia and Oman.

In the year 2054, Saroj, who entered Kathmandu by spending 300 rupees from the United States, stayed with his relatives and joined ICOM in the 'night shift' at the Saraswati campus in Sohrakhute. And he started working in an ice cream shop to raise his education expenses . At that time, he came to know that the Nepal Tourism and Hotel Management Institute (Natham) has opened admissions for hotel management training. He said, "There was no money to enroll". I was able to study after Sahu helped me by deducting from my salary.' Then he used to work in an ice cream shop till late at night . During the nine months of training, he missed his studies at Saraswati Campus. After the training, he was able to do an internship at Shangrila Hotel in Lajimpat, which was popular at that time, earning 600 rupees per month.

It's been two weeks since the start of work . The foreign guest was having dinner . Suddenly the light went out. Darkness fell. At that time, he lit a lamp burning from cylinder gas. The guests were happy . The human resources department of the hotel appointed him as an employee because he made the guests happy by working quickly. And his salary reached, 2600 rupees per month .

But he did not stick to this job . In 2001, Dai reached the Holiday Inn Hotel (formerly Sands Hotel) in Abu Dhabi, UAE, through the contact of a relative. The work of "Service" started. Having studied in Natham, Ruchi wanted to work with him. "I was interested in making bakery and pastry items," he said remembering those days. After finishing the

duty, he went into the kitchen overtime and started doing this job . This skill opened the way for him to move forward. He worked in the same hotel for the first three years. His journey started with 'service' work and reached safe . He didn't stop there . Looking for good opportunities and increasing contacts.

Three years after starting work at Sands, he got a job at the Emirates Palace Hotel in Abu Dhabi. He said, "I changed my job because the salary and services were good."

There were colleagues from France, Germany, Sri Lanka, India, and Mexico. Even though he was the only Nepali, he didn't hesitate to learn to work with foreigners. There is one moment he will never forget while working in the Emirates. When former US President George W. Bush visited the UAE in 2008, he stayed for three days at the Emirates Palace where he worked. He still remembers that moment when he served the president of a powerful country.

He learned hard work in the pastry making department of Emirates. Continuous hard work was the formula of his success. That's why he was promoted twice in one year and became assistant supervisor . After working there for three and a half years, he went as a supervisor at the recently opened five-star hotel Banyan Tree in Dubai. After 6 months, he was looking for a new opportunity, at the opening of the five-star Crowne Plaza in Oman. After working there for a year, he went to work as a senior safe at the Ritz Caltorne Hotel in Doha, Qatar. His journey did not stop from there.

From there, he arrived at the Missoni Kuwait Carlsol Hotel, which is about to be pre-opened in Kuwait. Here he worked as a pastry bakery chef. After working for two and a half years, a Spanish chef who had known him offered him a job as an assistant pastry chef at the five-star W Doha Hotel in Qatar. After working there for a year, he got a job offer at a hotel in Dubai that was about to be pre-opened by his Spanish friend. After working there for two and a half years, he went to another hotel in Dubai, Sofitel Down Town, in charge of the pastry safe.

After working there for four and a half years, he returned to Kathmandu on leave. But he was stuck here due to the Covid epidemic. After five months, he returned to the workplace, but the business of the hotel had declined. The hotel management gave him an option to work on half salary or to go with five months salary . Got five months' salary and reached a hotel in Dubai. which was pre-opening after three months. 

While working in Dubai, a friend who had known him while working in Saudi Arabia offered him a job at Kempeschi Hotel, a European luxury hotel group in Dammam, Saudi Arabia. After getting a good salary facility with the responsibility of Executive Pastry Safe, he stayed there . He is still working here.

Saroj, who joined a hotel in Abu Dhabi as a general worker, is on the road to progress due to his constant hard work and the ability to move forward by covering the opportunities that come in time. He seems to be satisfied with the opportunity to learn new jobs and to work as a prestigious hospitality in the world, rather than earning a monthly salary of millions.

When he lived in the UAE seven years ago, he got the opportunity to be a pastry judge in Germany, representing the organization of professional chefs there, 'The Emirates Culinary Guild'. This competition is organized by the World Association of Safes Societies every year in different countries of Europe in which "entry level" safes participate from all over the world. The jury members taste the dishes prepared by the chefs participating in the competition and give marks. The contestant with the most points wins the title of 'The World's Best Pastry Chef'. When he went there, he also got a chance to take a one-month training (Diploma in Bakery) to make German bakery.