Making dreams come true is something that’s made possible by a few. Chef Deeksha Shetty is one of them. Coming from a family that has been in the hospitality sector for more than 25 years, Deeksha’s love for food and hospitality goes deep. At an early age of 14, she knew exactly what she wanted to do with her career slowly planned towards turning her dreams into reality.
Amidst a competitive market, the 26 year old Deeksha has set up a patisserie brand called 'CocoaMaya' in Saki Naka, Mumbai and plans to open more patisseries in the years to come.
Get to know more about this talented young Chef in her interview here.
Can you share some details about how you started your career in the culinary space and what has inspired you?
As a child, I used to accompany my father to his restaurants and the presentation of each plate always caught my attention. The way each dessert looked to the eye of a 10 year old me was simply fascinating. Back then, I made up my mind that I wanted to do something related to food when I grew up. Basically, it is my family who inspired and supported me to build a career in this industry. I started off with enrolling myself in a Craft and Bakery Course at Sophia College. I went ahead, interned and worked in a few places here in Mumbai. I then did Diplome de Patisserie from LBC Paris
When starting up CocoaMaya did you face any challenges in the beginning and how did you overcome them?
One of the challenges I faced was to get high and good quality ingredients. To get a good pastry, your ingredient quality has to be very good. Also, initially we had a few teething issues, however thanks to my team and their effort we did overcome them and are working towards becoming better. It’s always the team that takes a brand to the top and helps it grow
Can you share more about the brand CocoaMaya with us and your thought behind it?
At Cocoamaya we make French desserts and breads along with shakes. We use high quality ingredients for all our products. CocoaMaya means love for cocoa. Cocoa is a very common ingredient used in products. Our desserts represents our brand i.e. simple yet classy.
Given the excessive competition in Saki Naka, how have you set yourself and your brand apart from the rest?
In Saki Naka per say there aren’t any French patisseries, which already sets us apart from the rest. Also, the kind of desserts and breads that we do are not very common. The flavors we use are quite different.
Being the pastry connoisseur that you are today, how has the journey been so far?
It’s a bumpy ride. There are new challenges thrown at you every day. Some days are great when things go your way and then there are days when nothing works for you.
Do have any role models who inspire you?
I don’t have one particular role model. My role model is every woman who dreams and works towards achieving her dream.
What’s your signature pastry that you would like your customers to try out?
Our Signature pastry goes by the name of Signature Pastry. Our most liked product is our Butter Croissant and whole wheat bread.
What is your favorite pastry?
I love coffee flavored pastry.
What is the one advice you would give other aspiring pastry chefs?
Be true to your work. Put in your best effort to make even the smallest pastry. Just work towards your dream and never give up.
Would you like to highlight a few exciting trends that you think could shape the future of baking?
Opting for organic and natural ingredients in baking is one of the leading trend that will turn a new leaf in the books of baking.
What are your thoughts on yourchefstory.com?
It’s a great platform for new aspiring chefs to know what to expect from this field of interest.