Chanda Rozario, a proud diploma holder from IHM Goa (2001), has carved a unique niche in the home baking industry. Though her professional journey did not begin in the Food and Beverage department, her passion for baking always lingered. Taking a sabbatical from work reignited her love for the art of baking, inspiring the birth of Kathy’s Cakes & More.
With dedication, an artist’s touch, and word-of-mouth publicity, Chanda’s venture grew steadily, establishing her as one of the top contributors to the home baking community. Known for her intricate sugar flower artistry and stunning cake designs, she has become a celebrated figure in the field.
When did you started your journey as an chef?
As a qualified diploma holder from IHM, Goa (2001) I have had pleasure of working with some of the best in the industry, although I was never a part of Food and beverage department. I always had a keen interest in baking and I was fascinated with the way a regular cake can be elevated into pieces of art. So, after taking a sabbatical from work my love for baking got reignited. And that’s how Kathy’s cakes & more was born. With my dedication and love and through word of mouth publicity I have grown and evolved and currently recognised as one of the top contributors in the homebaking industry.
What are the challenges you have faced to be in this position?
I started my journey as a home baker almost a decade ago, the concept was still very new and not mainstream in India. Challenges came in the form of acquiring in-depth knowledge about the art, the technicalities and the business. Building a customer base was tough because people opted for bakeries. Sourcing tools and materials was a task as well.
What baking Means to you?
Baking for me started off as indulging into trying new recipes but eventually as I grew along with my business, it became so much more. It became a way for channeling my creativity through edible art be it the overall cake decoration or the making of realistic sugar flowers.
How has the India Cake Award influenced the growth and innovation of the baking industry in India, and what trends are emerging from this recognition?
I have been a finalist for the India Cake Awards (ICA) for the last two years. Personally, I feel the award provides much needed recognition to the hard work of all these bakers around the nation. It nudges people forward to do better, to strive to make something different – something out of the box.
In what ways can the Indian baking industry balance the preservation of cultural baking traditions with the growing demand for innovative and contemporary dessert trends?
With the growing demand for desserts in the Indian market, one effective way to preserve cultural baking traditions is by experimenting with traditional flavors in contemporary desserts. When I first started baking, sourcing ingredients was a challenge, but with the emergence of new trends, they are now easily accessible. By sourcing ingredients from local small businesses, we can not only stay connected to our cultural roots but also support local economies and ensure the authenticity of our offerings.
How can the Indian baking industry serve as a platform for women empowerment by providing entrepreneurial opportunities and promoting leadership roles for women in a traditionally male-dominated field?
The Indian baking industry, especially the emergence of home bakers has provided women with a way to not only generate income from home but also give them the confidence to learn and grow from the sanctuary and comfort of their home. The industry has offered financial freedom, independence and a way to follow their creative passions all while challenging societal norms.
Your inspiration quote
I feel the quote “It is better to fail in originality than to succeed in imitation” really speaks to me.
