Guntas grew up in a food fervent Punjabi household where she inherited a passion for the culinary arts. The kitchen has always been her happiest place. Where she spent most of my after-school hours of cooking or baking.
After completing her Chartered Accountancy, Guntas decided that she did not want to wait to pursue her dream of being a pâtisser. She applied at the Le Cordon Bleu school where she always dreamt to be to becoming a Patissiere Chef.
Women Fitness got in touch with Chef Guntas Sethi Bhasin for an insight into her Journey!
Namita Nayyar:
You are a Patissiere Chef trained from Le Cordon Bleu, London, and the founder and head chef at “Chef Guntas”. Well, share more about your journey as a chef.
Chef Guntas:
I was always someone who loved baking and experimenting in the kitchen. Even during my CA finals, I would rather be in a kitchen than in front of my books.
After I completed that, I decided to join a patisserie school – le cordon blu, London to train under some of the best chefs and take my passion more seriously.
I got back, started my own business here, and once the pandemic hit – the homebound chef in me started curating savory and sweet recipes that people so gladly loved!
That made me a recipe curator, pastry chef, and cheese artist.
Namita Nayyar:
Few of us would come across a Chartered Accountant & a pâtisser chef. It must have been a challenge to take that major career shift. Keys to being a successful chef?
Chef Guntas:
- Be patient
- Keep learning – you will find inspiration everywhere
- Be adaptive and experiment with new trends as per your audience’s preferences
- And put your best into what you do. It may get hard during festivals but your effort will always pay off
Namita Nayyar:
The first recipe you ever tried, name it as a chef. Share the response of family & friends.
Chef Guntas:
The first recipe I ever tried was a chocolate cake, I forgot to grease the pan so the bottom was stuck on – oops!
Immediately thought on my feet, scraped it off, and made cake pops with ganache
It was well-received by all but was my first baking fail