My culinary journey began at home. I was a little girl when I started helping my mum bake and cook. I grew up in a food centric, food obsessed family.
At the age of 16, I went to France on a cultural youth exchange programme. That year changed my life and determined who I would become.
Living in the South of France with a family that owned fruit orchards, vegetable gardens and vineyards, I learnt to respect ingredients, to cook with passion and to keep things simple. I learnt French and buried myself in the culinary books that I found.
Upon my return I proceeded to study French Literature but I already knew I was going to become a chef. Having secured admission at the Institute of Hotel Management (IHM) Mumbai, India’s leading hotel management institute, I studied there with heart and soul. I then went on to the Oberoi Centre of Learning & Development (OCLD) Delhi where I simultaneously broadened my skills and found my specialization. OCLD fueled my passion and creativity and simultaneously gave me structure and made me organised. I became a pastry chef at the Oberoi Udaivilas in Udaipur and loved the beautiful hotel but still missed my small little French town and it’s quaint little patisseries.
With a hope and a prayer I opened my own little pastry shop, really not knowing what to expect, worrying about filling the four small tables we had ordered. I was unprepared for the growth that followed and overwhelmed by the success it became.
I have since returned to France periodically, each time to learn a new product, soak in the atmosphere that I wanted to recreate back home, appreciate the simplicity of their offerings. Recently I went back to pastry school in France and for the first time learnt nothing new but improved the products I was already making.
I am often asked why our desserts are special and unique. I believe it is because we serve what we like to eat, this was never just a money making venture.
I serve smiles on a plate and I spread happiness. I don’t always get things right but I work very hard to make my customers happy. I try to learn along the way, apologise for my mistakes and make things right.
I have a support system that can only be envied by my peers, my family is passionate and involved and their support is unconditional. We share a dream and we are making it come true. Theobroma has goodwill and loads of it, goodwill that has never been quantified, yet it is my biggest, my most precious achievement.