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With two major upcoming events, i.e., Holi and IWD, she was actively engaged in curating a unique baked sweet-something menu for both occasions. But without any sign of vexation. Her passion for baking with love was evident, which she defines as an art and a science, and she seems to master them effortlessly. Despite establishing a name and niche for herself in the F& B industry, the humble culinary whiz always strives to improve her skills. She is on the learning curve by staying up-to-date with her chosen field's latest trends and techniques. In an industry where the blaze from the fire and coercion from the pressure-cooker is more formidable, Mozanne Karbhari, Pastry Chef, ITC Grand Central, comes across among those rare firebrands who take the bull by its horn and tame it too.
Ahead of International Women's Day, we spoke to this talented chef who talks without sugarcoating her words. ITC Grand Central's patisserie is under her direction. Her specialisation is making exotic sweet treats from scratch every day. Delicious artisanal cakes, mousse cakes, gluten-free silk cakes, and a wide selection of tarts are among her signature creations.
Often women and cooking seem synonymous to most people. When asked did she (or still does) face setbacks by choosing it as career? The diligent woman answers, "Cooking is a skill everyone should learn, regardless of gender. However, it is true that women have historically been associated with cooking by stereotyping gender roles." Further, personalising her experiences so far, she adds, " I faced some challenges while pursuing a career in the culinary industry, such as gender bias and discrimination, but I persevered and worked hard to overcome these obstacles. I must mention that I work in a very responsible luxury brand; there have never been instances labelled as obstacles."
Excerpts:
What was the primary inspiration for you to get into this field?
It was my passion for cooking and baking. I have always loved experimenting with different flavours and ingredients and enjoy the creative process of making delicious food.
Q. When a dream meets reality, the reactions can be both ways. How was it for you?
When my dream of becoming a chef met reality, it was exciting and challenging. It required a lot of hard work and dedication to hone my skills and establish myself in the industry. But it has been a fulfilling journey so far.
Spinning dreams is a beautiful thing. What I enjoy even more is chasing them. My dreams are my destination and have helped me set my goals. They have led me to countless adventures and taught me lessons sometimes along the way.
Q. Women and a chef, how ideal is that as a career choice?
Women can be incredibly successful as chefs and should not hesitate to pursue this career if they are passionate about it. It is a challenging and rewarding field that requires hard work and dedication but is also incredibly fulfilling.
Q. Whom do you look up to as idols from the professional realm and why?
There are many professional chefs and bakers. However, some of my idols include Julia Child, our very own Chef Manisha Bhasin, who has achieved the pinnacle of being the corporate chef, and Chef Madhu Krishnan. They are incredibly talented and innovative. They inspire me to keep pushing the boundaries of what is possible in the kitchen.
Q. Anyone from your personal life who has greatly influenced your cooking style?
I have to give all the credit to my grandmother. She taught me numerous traditional recipes and techniques that have been passed down through generations of our family.
Q. Out of all the genres, why did you choose the bakery segment?
I love the precision and attention to detail, a must-have for baking. It is a complex and technical art form that requires skill and creativity, which is exhilarating. It's all about the balancing act between time, temperature and ingredients. Baking is done out of love, to share with friends and family and to see them smile.
A pretty cake by Pastry Chef Mozzane
Q. You are the only woman chef in ITC Grand Central. Did your gender ever come on your way?
I have faced some challenges as the only woman chef on this property. But I have worked hard to establish myself and gain the respect of my colleagues and peers. Being the only lady chef in ITC Grand Central, I take immense pride in what I do every day at my workspace. Representation or speaking about women is essential, as it motivates more women to join this incredible hospitality industry.
Q. People often associate dessert with mood-lifting food. Do you agree? What is that one thing you will suggest to try?
It's a loud yes! Stressed is desserts spelt backwards. I would suggest trying a light and refreshing dessert like a fruit sorbet or a citrus tart to experience the mood-lifting effects of a delicious dessert. If you are ever feeling down-ie, eat a brownie!
Q. How easy or difficult it's to make delicious desserts and keep innovating?
Well, it can be both an easy or a difficult task, depending on the recipe and the ingredients. Developing new and exciting flavour combinations demands a lot of experimentation and imagination. It is equally gratifying when you finally concoct the perfect recipe.
Q. What is your USP?
It is my ability to combine traditional flavours and techniques with modern twists and innovative ingredients.
Q. What is your best dessert creation to date?
It is a chocolate hazelnut cake with salted caramel frosting and caramelised hazelnuts.
Q. What is your personal favourite?
It is always a classic French macaron. I love the delicate texture and the endless flavour possibilities.
Q. Anything that you have invented or revived on the dessert menu?
I recently invented a dessert that combines the flavours of chai (tea) and cinnamon in a creamy and indulgent pudding.
Q. You are a pro in artisanal cakes and desserts. What have been the most raved creations?
It is a lemon meringue tart with a buttery crust and tangy lemon filling.
Moon cake by Pastry Chef Mozanne
Q. What changes are you observing in the way Indian, and the world eats sweet something today?
The trend is towards healthier and more natural sweeteners like honey and maple syrup. There is also an enhanced interest in plant-based desserts and gluten-free options.
Q. If not a chef, what would you have been?
I would have pursued a career in photography.
Q. Describe yourself in one sentence!
I am a passionate and creative chef, committed to pushing the boundaries of what is possible in the culinary world.
Q. Your future plans?
I aim to open my own bakery, continue innovating, and create new and exciting desserts.
Q. What message would you like to give to women who aspire to become a chef like you?
Do not let your dreams die because of societal expectations or gender biases. Pursue your passion with dedication and hard work; do not let anyone hold you back. Believe in yourself and your abilities; always strive to learn and improve. Remember that you have the potential to be a successful and inspiring chef, regardless of your gender or background.
