Chef Shajji Sha
Pastry Chef, The Lalit Ashok
How long have you been a chef?
It’s been 9 years of experimenting in the world of patisserie.
What are your signature dishes?
I’ve created desserts like Passion Coriander Rhapsody, Chocó Mandarin that have been appreciated by guests.
What inspired you to take up cooking?
My passion for food developed at an early age, cooking with my brothers at Sunday barbecues and helping my mother in the kitchen. That is what made me take up this profession.
How is being a pastry chef different from being a regular chef?
Being a pastry chef is very challenging as compared to being a regular chef. Our job requires creativity in the form of art and design and selection of ingredients. A pastry chef imprints the guest’s emotions, expressions and desires in the cakes.
What has been your most memorable moment as a chef?
When a guest gets excited on seeing the cake and screams with joy, it gives me a great feeling.