Today we’d like to introduce you to Sara Malhotra.
Sara, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I always thought my passion lied between films and food. Not knowing the latter would become the biggest part of my life. After high school, everyone I knew was focused and plunged right into their careers. To keep myself distracted I started baking. And, frankly, I think more than the process of, it was the end product, the perfectly glazed chocolate cakes right in front of my eyes, that got to me.
Every cake design, etched in my memory, each one different from the last. It made me crazy, how the same process gave different results. Baking gave me purpose, and the power to make people smile through simple pleasures of life. If that doesn’t make me full, I don’t know what will? Pun intended.
This was my ultimate calling. I have studied at the Le Cordon Bleu, Pasadena and The Culinary Institute Of America, Greystone for almost three years now pursuing an Associate Degree in Baking and Pastry Arts
Has it been a smooth road?
I started my journey at The Le Cordon Bleu Pasadena. Every morning I longed to wear my chef coat and head to class only with the excitement to learn more. I was only two semesters down when the university shut down due to some legal issues. This left me no other choice but to withdraw and return to my hometown – Bombay, India.
With something, I cherished so much it wasn’t easy to just give up knowing that I had so much more to learn. I am a firm believer in ‘everything happens for a reason’ so to make the most of my time at home, I started seeking knowledge about Indian food and learned the art to balance spices.
This brought me closer to my roots and helped me understand, fusion cooking. I finally enrolled myself into the Culinary Institute Of America, this time, more determined and taking my roots along with me.
We’d love to hear more about what you do.
Being a chef requires long hours and days. In the food industry, one needs to be hardworking and have a passion to learn and strive every day in a kitchen setting. In baking kitchens, there is more sense of calmness and attention to detail, and we usually start working from the wee hours of the morning.
There is often little room for error in this industry, thus, making one alert every minute of the day. The real test lies, when you open that oven. Mistakes make room for growth, so, as a pastry chef, you master the art, only and only after you make your first mistake.
How do you think the industry will change over the next decade?
I hope to see this industry further encourages merging of cultures to share their most valuable ingredients in order to create an experience I think, that in itself will be a win for all professions in the food industry. Food is a universal language that is created by blending norms and traditions together.
I wish someday, I can create a dish, that could change the way people view a plate of food. Food, to me, is a journey. And what every person takes back from this journey, is a story in itself. Nothing else gives me more joy than seeing faces light up as their plate of food approaches the table.
Contact Info:
- Email: [email protected]
- Instagram: https://www.instagram.com/malhotra.sara/
Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
