"Baking is my true calling; blending science with creativity allows me to craft desserts that bring joy and inspiration to others."
1. What inspired you to pursue a career in the culinary arts, particularly in pastry?
From a young age, I was fascinated by desserts and everything sweet. Like most children, I loved eating them and soon began experimenting and cooking with my mom at home. Initially, a career in baking wasn't on my radar, so after 12th grade, I went to Delhi University. Even then, I spent most of my free time coming up with new dessert ideas and experimenting. It was during those years that I realized baking was my true calling because it was the one thing that truly made me happy. So, I decided to turn my passion into a profession.
2. How would you describe your signature style in pastry and dessert creation?
My signature style in pastry and dessert creation is driven by extensive research and a strong inclination toward baking science. I love experimenting with flavor and ingredient combinations. While my focus is more on baking science than presentation finesse, I take pride in perfecting recipes.
3. What have been some of the most memorable highlights or achievements in your career so far?
Managed the bakery and pastry section for an event at the French embassy, including other high-profile events, where I introduced unique desserts like Earl Grey-flavored brownies, which received widespread appreciation. Acknowledged in Feedspot’s Top 50 Dessert Influencers 2023.
Early adopters on Instagram discussing baking science, garnering a large following and influencing many esteemed colleges and creators to emphasize baking science alongside pastry arts.
Curated a summer special dessert menu for the famous Cha Bar, gaining media attention and coverage on platforms like The Weekend Leader. Appointed brand ambassador for Mangharam Chocolate Solutions.
The recipe features in Gulf News’s "Joy for Food" cookbook and baking tips published in Hindustan Times, expanding my influence in the culinary sphere.
4. How do you stay innovative and creative in your work? What inspires your new creations?
Staying innovative is a combination of exploring new things and combining them with your previous knowledge. I love to travel and find major inspiration from my travels. Additionally, reading about new food trends and experimenting helps in being creative. Collaborating with talented colleagues and receiving their feedback also helps me refine and innovate my creations continuously.
5. Your Instagram page has a significant following. How has social media impacted your career and opportunities?
Social media has been transformative for my career. During the pandemic, it provided an important avenue to shift from my traditional hotel chef role to becoming a chef consultant. It helped me attract clients who valued my expertise and opened doors to collaborations and opportunities with brands, publications, and fellow professionals. Being among the first to discuss baking science on Instagram inspired many colleges and creators to prioritize baking science in their curriculum. Instagram has helped me build a passionate community of dessert enthusiasts and connect with a global audience.
6. Do you have a favorite dessert or pastry that you’ve created? What makes it special to you?
One of my favorite creations is Earl Grey-flavored chocolate brownies. Brownies are close to my heart because they were one of the first desserts I learned to make and perfect. The idea of infusing the delicate flavor of Earl Grey tea with chocolate turned out surprisingly well and was appreciated by many for the flavor combination. Another standout creation is my smoked chocolate mousse, which intrigued many of my colleagues with its bold flavors and smoky undertones.
Bio:
Chef Namrata Sanwal is a dessert specialist with nearly 10 years of diverse industry experience. Transitioning from a traditional hotel chef role to a freelance pastry chef consultant during the pandemic, she excels in recipe development, baking mentorship, product testing, creating recipe videos, and writing recipe articles. Early in her career, she was promoted to bakery and pastry kitchen executive within two years. She later gained recognition on Instagram for her early contributions to baking science discussions, amassing over 160,000 followers. For dessert and baking educational content, you can check out her Instagram page @pastrychefnam.
Interviewed by: Mishika Goel
Edited by: Mishika Goel
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