A tete-a-tete with Chef Sneha
Singhi
Chef Sneha
Singhi, 22, started Paris Café in Kolkata in March 2013 and the place became an
instant hit among French food lovers since it offers the most authentic
Parisian café delicacies. She completed her patisserie diploma from Le Cordon
Bleu and has worked under the renowned pastry Chef Pierre Herméand as well as
luxury bakers Ladurée.
1. Tell us about your journey
so far. Did you always wanted to become a chef?
I started
studying Mass Communication in St Xaviers College, but was always dreaming of
food. That’s when it struck me, that there is nothing better than following
your passion. So I applied to Le Cordon Bleu, Paris and was all set to follow
my dream in my dream city. It was all so sudden, yet seemed so perfect. After
studying Patisserie, I got a great opportunity to work for Pierre Herme the God
of Macaroons in Paris and also Laduree London. While a lot of other
opportunities kept coming my way, I knew it was time to go back to my roots, to
Calcutta and start to put my passion on my plate back here. So when I reached
the city of joy, I got a joyous opportunity to work for Hyatt Regency in their
pastry section which I thought was wise as I should learn the tips and tricks
of the trade back at home. And after a good 6 months of practicing under them,
it was time to surprise Calcutta with Paris Cafe.
Yes, being a
chef and owning my own restaurants was a dream.
2. Tell us more about your
Café in Kolkata. Why did you choose Kolkata to start your venture?
Going back
to my roots was very important for me. I have major plans of branching out. But
the most primary motive was to go back to my roots and surprise Calcuttans with
Paris Cafe.
Paris cafe
is one of it kind in Kolkata pampering all the sweet tooths with its
delicacies. The menu keeps changing every fortnight and it’s all very
experimental.
3. Which is the most popular
dish at Paris Café?
The menu
includes macaroons, eclairs, red-velvet cupcakes (my favourite), pancakes, a
range of breads and my own creation, the pretty 'Dream Come True', a rainbow cake.
Besides these popular items, the chocolate fudge, red-velvet cheesecake,
spinach crepe with cheese sauce and pancake with maple sauce and an array of
hot and cold beverages have their own loyal patrons.
4. What is your style of
cooking? Which is your signature dish?
5. Everyone has their
idol/inspiration in life. Who is yours?
My idol has
been my mom. She is an extremely gifted chef, and that’s where I get my
creative genes from. I’ve grown up watching my mother cook. If you have
ever seen a kid throwing a fit in the cookery section of a bookstore, well that
was probably me. At the age of 7, I learnt my basic arithmetic from my
measuring cups, my compositions when I made my own recipes. I was that kid who
was always obsessed about food and still is. In fact, my entire family was most
supportive. They strongly believe in choosing a career path that makes you
happy. So that every day when you wake up in the morning, you are doing
something that you love.
6. You were one of the
selected few to be chosen to host Goût de France 2015 in Kolkata. How do
you feel about this achievement? How was the experience working with
3-Michelin-starred Chef Alain Ducasse?
I was
extremely honored to be chosen for such an amazing international event. The aim
of the event was, over the space of a dinner, to salute the excellence of
French cuisine, its innovative skills, and the values that it conveys: bringing
people together over a shared meal, the pleasure of taste, and the balance
between human beings and the products of nature. It was nothing short of
amazing to be working in such an event. In fact, it brought me one step closer
to my dream, to make authentic French cuisine popular in my home city.
My experience with Chef Alain Ducasse resembled a dream. To be working alongside a 3-Michelin-starred chef, no one could have asked for more. You gain a lot of experience by just watching Chefs like Alan work, and I was lucky enough to work with him.
7. There has been a sudden
burst of Café Concept in India in the past few years. What do you think about
this?
It’s great
to see everyone has been so drawn towards food. Everybody is experimenting with
new stuff, they have become bolder. More Passion on the plate, I love it. The
audience, too, has increased. People are now more open to try things. Earlier,
they were set in their ways. Now everybody wants to try something different,
something they haven’t eaten before. It’s great to see these wonderful places
and try their food.
8. Here in India, people love
Italian, French and other cuisines. Do you think Indian food is accepted and
loved in other countries in the same manner?
Indian food
is famous for its spices. Thus, love for Indian food is an acquired taste. People
who love flavour, who love variety, love Indian. For eg- not everybody likes
French. I have my own specific audience for French food. People who do not like
the French cuisine would probably not enjoy the food at my café. It’s the same
with Indian food in other countries. In fact, for any kind of cuisine. Every
cuisine has its own lovers, die-hard fans, if you want to call them. Indian
cuisine has its lovers too.
9. What are your future plans?
My dream has
always been to open a couple of fine dining restaurants in the city. With Paris
being my favorite city and food being my dream job, it was but natural that I
started with Paris Café. The great feeling that came with the opening of my
first outlet was like an adrenaline rush, and I wanted more. Slowly, steadily
my second outlet came up. And now, when I look into the future, I see myself as
the owner of a chain of fine dining restaurants serving terrific food to
people.
10. Paris Café has already
gained popularity and won few awards and you have achieved great heights in
your life. There are many budding chefs and amateur cooks who have the same
dream as yours. Any message for them?
Don’t give
up. Really. The satisfaction that you get when you achieve your dreams is
unparalleled. Being a chef is the most amazing job in the world. The feeling
you experience when you present your food, and the comments of a happy
customer, they are all worth it. So follow your dream, do what you love most,
and do it with full passion.
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