I began my journey with food at the age of 18. I was in my first year of graduate college when I had the opportunity to pursue an internship with Greenpeace. It was during this time that I first discovered the concepts of genetically modified organisms, sustainable agriculture and large scale food production. I worked with their Mumbai and Amsterdam office for several months after which I took the decision to pursue a career in food.
On graduating from Narsee Monjee College of Commerce and Economics with a degree in Management Studies, I began working at a local bakery. I took this time to understand how local markets worked, what was selling in India and the challenges I would go on to face in trying to move towards sustainable food practices.
I went on to obtain a diploma in French Pastry & Bakery Arts from the esteemed Ecole Nationale Superieure de Patisserie (ENSP) run by Ducasse Education in Yssingeaux, France. During my time there I had the good fortune of being able to work under the brilliant Dominique Saugnac who heads the famous café BE Boulangepiciere in Paris. BE, also part of the Ducasse Group, is best known for it’s healthy meals and preservative free food products.
Upon returning in 2013, I set up a home bakery Pain du Jour specialising in preservative free healthy breads and tea cakes. The success of Pain du Jour allowed me to follow it up with Bonne Bakery in 2016. Bonne Bakery is a commercial establishment that produces, promotes and propagates good food. I continue my association with Ducasse Education as a promoter of their culinary, pastry and bakery programs across India. Through my various ventures I hope to create awareness and build a system wherein people from all spheres of society can gain access and information to healthy, sustainable and nutritious food.