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Alumni Story: Sugandha Saxena

Chef Entrepreneur from New Delhi - India

My passion was always cooking

When I left SSTH and joined into the corporate side of the hotel industry, was the best decision I made in my career. I enjoyed my work in the field of training and development, but my passion and love was always cooking. I decided to quit my job and started my own business for Indian desserts.

At the moment, I work with different restaurants and hotels in India and abroad. I create special chefs table and food festivals for Indian cuisine along with my business for Indian desserts. Lately I was in Germany for 15 days showcasing and cooking Indian food and in Bangalore I was participating a 10 days food festival for Indian food (Kaystha Cuisine). I think nowadays culinary trend is of clean plating and organic food. People are looking for simple flavors which organically produced ingredients.

The best compliment someone ever gave me

was when I met a little girl in a hotel, where I was working. She was sitting with her mother right next to me at the breakfast table and was talking all about food and desserts with so much passion. Then she said to me: I want to be just like you, when I grow up.

Happiness for me is a feeling contented with what you are enjoying it in present. I love cooking and I want to keep excelling in this field.