Progress means revolutionizing yesterday's traditions to build a better tomorrow. I'm Chef Pratik Sadhu and I strongly believe in sustainable and responsible gastronomy. You know, my mother used to say, your food defines who you are. What is on your plate? Is it a reminder of where you come from? Where your roots lie? When I started out as a chef, I was fascinated by the home kitchen of India. At their core, almost all the rural households of the country run sustainable kitchen. They will cook seasonally using indigenous ingredients with a very strong focus on zero waste and that deeply inspired. I'm a chef who's always on the move in pursuit of new techniques, foraging native ingredients from all over the country, which then turn into mind solution. We're living in times where our ideas and ideals are merging to create something so cool. We're aware of the impact of our actions and our making conscious choices to be better. It's on us to shift the narrative from one-dimensional progress towards wholesome and collective progress. My philosophy of progress in the food industry would mean responsible restaurants, which take ownership of running conscious coaches. I strongly believe that true progress is defined by achieving your goals without giving up on your beliefs. The key to a better tomorrow is to unlearn and re-learn the definition of progress and carry the best from our past into the future. What's your story of progress?