Everything Precious is Sweet - Saloni Dabas

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1. Tell us about your background and journey?

I am a Pastry Chef. I specialize in French Patisserie. I studied it and had been working it since July 2016. I started my pastry career at L’Opera Delhi. After working there for a few years I moved to Bangalore, to Lavonne Academy of Baking Sciences and Pastry Arts as a Chef Instructor. I have loved teaching and I plan to continue doing that.

I moved back to Gurgaon in January to be a part of a friends business and start a professional course structure at her Academy. Unfortunately due to Covid-19 we have not been able to do that. I enjoy what I do, so I started baking from home. I’m currently a home baker with an Instagram handle @just_caking_around.

But before this career, I had chosen an absolutely different path. I was a Fashion Merchandiser till August 2014. I discovered my passion a little later, but once I did, I haven’t looked back since.


2. What led you to take up this career path?

My hobby became my passion and now my career. I grew up in Mumbai. Like every average Indian student, I finished my schooling and college. I have a BCom degree and a PGDBM (Post Graduate Diploma in Business Management). I went on to work in the retail world. I started as a Buyer and moved on to become a Fashion Merchandiser. I enjoyed it as well. 

I moved to Gurgaon to a new company and was living with my parents. Until this move, I had a basic bachelors kitchen, the basic minimum, and no time to explore cooking or baking. So when I moved to my parents house I started cooking and baking, as I had always enjoyed it. Thankfully it was the pre-Netflix era in India, so I started cooking and baking after returning from work. 

I enjoyed it! I loved every minute of it. It brought such peace and happiness in me that I started baking for my colleagues. I eventually realized how passionate I was about cooking and baking, and decided to apply to culinary schools. My family was extremely supportive of this huge change. I was planning to leave a well paying and comfortable job for a brand new career, starting from ground zero. 

I quit my job and moved to San Francisco. I did my Certificate in Culinary Arts and I thought I had found my true passion. When I moved back to Gurgaon, I got to know there is a new pastry school that had just opened up. I enrolled at the Academy of Pastry Arts for a 3 months Certificate course. The 3 months went on to become 9 months for an Advanced Diploma. And that I believe was my true passion.


3. What does your typical day looks like?

Typically my day starts early. First I finish getting the orders ready for the day. I usually have customers coming to pick up orders at 10am, 12pm, 3pm and 6pm. I finish getting these orders ready by noon, post which I start on the preparations for the following days orders.


4. Does one's approach change when cooking professionally and at home?

As I’m working from home its a lot different from a professional kitchen, so I have had to change my approach to a lot of basic things. It is a very different experience for me. I have been used to working in air conditioned kitchens, with good utilities and space, and constant house keeping. Professional kitchens are well equipped and specially equipped for the production. 

But home kitchens are obviously not that way. At home there is a constant struggle with space, be it working area or refrigerator. So now I have become an expert at space management. Unlike a professional kitchen where you have enough equipment and tools to work with, at home you have just one set of the basic equipment and tools. 

To manage working in these climatic conditions and the usual house work, I try do as much as I can when kitchen is free, like the post lunch and post dinner. It is a very different ball game at home. I am developing new skills working from home and enjoying it.


5. Is there a dish you particularly associate yourself with?

I don’t think there is a particular dish I would associate myself with yet. But one of the dishes I love is Tiramisu. I also enjoy desserts made with caramel. I love working with alcohol and enjoy making new products with it. Mixing and matching them with different fruits or chocolates etc. 

I feel it brings upon a whole different flavor profile and texture to the product if you use it right. I feel anyone who has worked with me in a professional capacity would agree with that.


6. Can cooking be learnt at culinary schools or a natural talent is required?

Anyone can learn cooking and baking. You don’t exactly need talent for it. You need PASSION. If you have the passion for it, talent will follow. This industry is growing fast and is becoming more competitive. You need passion to succeed in it. It is a tough industry. But when you love what you do, you love every bit of it and it doesn’t feel tough or rigorous.

A lot of time students call me and tell me their difficulties dealing with the work and the work environment. I tell them if it is your passion then keep going on and to do your best even if all you do all day is separate egg yolks from whites. Be open to learning new ways and techniques on the job and welcome any criticism that comes your way. That is how you grow in this industry.


7. Which is your favorite book and why?

My favorite is Prisma by Chef Frank Hasnoot. His flavor combinations are so fresh and unique. His products are not overpowering with sweetness. The garnishes he does are simple and unique. I had the opportunity to assist him during his Masterclass at Lavonne Academy. He as a chef is fun, relaxed and comfortable to work with. At that time I learnt so much from him and was truly inspired by his work.

I take inspiration from the works of Chef Amit Sinha, Chef Andres Lara, Chef Christophe Morel and Chef Sebastien Chevallier to name a few. Other than that, during my time at Lavonne Academy I took inspiration from multiple books by Chef Antonio Bachour.


- Saloni Dabas, Pastry Chef

- Interviewed by Khushi Badarinath