Rags to rich chocolate cake
Growing up under the shadow of my dad, who used to run a bakery I was familiar with the ingredients, the breads, desserts, cakes and the process of making it. But once dad expired I lost interest in even watching the staff working in the bakery. As I grew older, finished studies and got a job, got busy with life.

One day I just saw a recipe on old recipe book, I just tried it and was in love with baking again. The cake was a hit. Everyone loved it. Started baking more, for family and friends. Not all cakes were a hit, some were a miss but that didn’t stop me from baking. Trying new recipes, learning something new every time I baked. A friend of mine suggested me to do a three month hospitality course offered by Taj and Don Bosco in Calangute.

I completed my course and was put for training for a month in vivanta by taj fort aguada. I was fascinated with the dessert, breakfast spread, at the speed the team would work.
After completed my training, I was put in Taj exotica Benaulim for six months, as a job training. Within six months I had learnt so many new recipes, techniques of baking different desserts and cakes. The one thing I enjoyed doing The most was the kids counter for breakfast, seeing even parents get excited to try the treats used to make me happy.

After six months I got a job offer in Radisson blu Cavelossim. I got my first job as a chef, and I was thrilled, I was doing something that I loved, an it gave me immense joy. After working for eight months there, I changed my hotel. I got selected in planet Hollywood beach resort Goa. I worked there for two years.these two years were the most educational. The team was amazing, from the pastry chef to the interns. We had the freedom to try new recipes and use in the buffet. One of my favourite thing to do was make cookies.

Till today trying new cookies recipes makes me excited. After completing two years of working I shifted to double tree by Hilton Arpora . There I worked as a Demi chef de partie. It was a good experience working there. After working for 8 months I decided to quit my job, with the help from my family and few close friends who supported my dream of starting my own business. It has been very fulfilling, seeing clients enjoy the goodies, getting the feedback. I love it when people recognize my work.

I still remember my first order of 400 cupcakes. Or the first time I made a fondant cake, I was so stressed while making out but the result was so satisfying. I could have never done anything without the help of my family, always ready to taste and try my recipes. I am blessed to have such a wonderful job, where there is no much stress. My dream is to open my own cafe, where customers can come and watch me bake,and decorate. Where I can teach them to bake. For me taste is always more important than the looks. Making everything from scratch. I want to inspire as many people as possible, dreams so come true.


  1. Thank you so much for our lovely wedding cake. We couldn’t ask for anything more beautiful. Thanks again. Oh and it was very tasty!”
    Thank you Steffi for the very beautiful cake – it was a great night and EVERYONE commented on how pretty it was and how divine it was to eat.”once again n big thank you .

  2. Hello chef…
    You are really a hard working and talented chef.I still remember the days i have work with u… You taught me as much as u can… I miss u chef… BIG CHEF


Please enter your comment!
Please enter your name here