– Chef Kainaz Messman, Head of Production, Theobroma Foods
Chef Kainaz Messman obtained a diploma from the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHM Mumbai). She graduated from the Oberoi Centre of Learning and Development (OCLD Delhi) in 2003. She also studied advance pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP Yssingeaux, France). The menu at Theobroma has been greatly influenced by Chef Messman’s training and travels in Europe. Besides, she has also been selected as the ‘Young Entrepreneur’ by FLO Mumbai, received the Times Good Food Awards, and has also been selected twice to represent India and be a jury member at the World Pastry Cup.
On being a game changer
Chef Messman has been influenced by her family, mentors, Chef Vernon Coelho and Chef Barani, her travels and time spent in France, her love for bakery and pastry.
|Five Fun Facts|
|My favourite ingredient Chocolate
My favourite restaurant/ cafe Princi, London
My greatest inspiration Travel
My best destination for food le Puy en Valleé in France
My favourite time-out Running
Focus on innovation
Evolution has been constant. At the start of her career she tried making pastry mainstream by bringing it out of five-star hotels. She then tried to introduce customers to new products, encourage them to be more adventurous as she wants them to be able to differentiate between real chocolate and chocolate compound (which she proudly does not use). Her focus now during the expansion is to ensure consistency of product and delivery across all outlets.
Chef Messman would like to start a pastry school, write a book, make a television show.
As told to Kahini Chakraborty