Himmat battled every obstacle valiantly and never gave up. He is content with the life he has created for himself.

Himmat Singh Rajput has been working as a chef at Pratap Gaurav Kendra for the past 10 years.

Himmat was born and brought up in Haldighati, Udaipur. He has many fond childhood memories associated with his village and his hometown, where he used to take part in all sorts of household farming activities, including rearing livestock, swimming in ponds, and plucking mangoes from mango trees in the backyard.

Himmat advises that one should have a sense of presentability associated with catering services. One should be well-behaved in front of guests, as it is certainly required for a job in the hospitality sector. Humility and communication skills are required for the hospitality sector because the first impression is the key to success in this profession.

Sharing his experiences during the COVID-19 pandemic, Himmat says that tourism undoubtedly had the poorest revenue owing to restrictions on travel. He says that there were many problems and challenges during the pandemic. All the precautionary measures were followed stringently. All staff members were made to wear sanitary masks and keep themselves and the place sanitised for visitors at all times. Even after the lockdown, these precautions are being followed.