(June 30, 2024) From following her mother around as she baked cakes, to whipping up a culinary storm in the kitchen and winning laurels for her work, Vedangi Gawde’s journey is that of daring to dream and working hard to make those dreams come true. The 24-year-old’s journey is a testament to passion, perseverance, and creativity.
Most recently, Vedangi Gawde is the winner of the coveted culinary award Callebaut Patissier of the Year 2024, which enables pastry chefs to showcase their artistry, ingenuity and talent through a variety of challenges. She was the only female contestant in the running and eventually emerged victorious.
Joining the league of young chefs who are making their mark by daring to be different, Vedangi currently works with Sivako, a prominent Mumbai-based patisserie, where she uses her vivid imagination to craft artistic culinary experiences that are simple yet exquisite.
Vedangi Gawde
Sweet surprises
Vedangi’s story began in her family’s kitchen in Mumbai, where she grew up and where her mother would bake cakes. She recalls, ‘My mother used to make simple pound cakes with butter cream because we loved it. We used to live in a chawl, and even my neighbors enjoyed her culinary creations. Being a Maharashtrian, I grew up eating the most amazing puran poli and modaks, which were usually whipped up during festivals and special occasions,” she tells Global Indian.
These early experiences ignited a love for baking that lay dormant while she pursued a career as a chartered accountant. However, when that path didn’t pan out, Vedangi returned to her first love—baking. This rekindling of passion led her to the Academy of Pastry and Culinary Arts (APCA), where she completed a diploma course that set her on the path to professional pastry making.
Her first job post-APCA was at Sivako, where she started as a commis (junior chef) and quickly rose to the position of chef de partie. It was here that Vedangi’s talents truly began to shine. “The first dessert I ever made was a layered sponge dark chocolate cake. It was a bit of a challenge, but the satisfaction of creating something so delicious made it all worth it,” she recalls. This early success cemented her belief that the kitchen was where she belonged.
One of Vedangi’s unique specialties is hand-painting on chocolate and bonbons, a skill that showcases her artistic flair. “I’ve worked on something different that most people don’t usually do: hand-painting on chocolate. It really showcases my creative side,” she says. This meticulous and visually stunning technique has become a hallmark of her work, setting her apart in a competitive field.
Vedangi Gawde is the winner of the Callebaut Patissier of the Year 2024 award
Breaking barriers and baking dreams
Despite her introverted nature, Vedangi found that mastering new skills in the kitchen also helped her connect more with those around her. Working under the guidance of Chef Eureka at Sivako, she gained confidence and learned to express her passion for baking while building meaningful relationships. “Chef Eureka is a true mentor who has enabled me to learn and grow. I could not have asked for a better mentor. As I mastered new skills, I also gained the courage to connect more with those around me,” she shares.
Vedangi acknowledges the challenges of introducing new flavors in a market that often prefers familiar tastes. “Many of us in India often stick to familiar flavors, making it tough to introduce new tastes and keep up with food trends,” she explains. Yet, she remains undeterred, constantly innovating and pushing the boundaries of what’s possible in the world of pastry.
The young chef has for long had a fascination for Paris and the delectable desserts served in the city, from rich eclairs to layered entremets. She states, “Even as a child, I used to love to paint, and I think that creativity has come to the fore while I make pastries and desserts. This helps me to create visually appealing desserts that people can savor. It gives me great satisfaction when people enjoy my creations.”
Entering a male bastion
The pastry industry, like many culinary fields, has historically been male-dominated, but Vedangi sees this changing. “Yes, there are fewer female pâtissiers compared to males, though this is gradually changing as more women enter and excel in the profession,” she notes. Her own journey is a testament to this shift, as she continues to make her mark with every dessert she creates.
While dessert for Indians meant eating black forest cake at your neighborhood bakery, things have changed remarkably over the years. Traveling abroad and being exposed to the best of world cuisine has meant that Indians today are hooked on gourmet desserts. The chef agrees, “Today people are extremely knowledgeable and understand the nuances of different desserts. Instagram, of course, has helped, and this keeps us on our toes to keep experimenting and pushing the bar.”
A sweet revolution
Winning the coveted award by the Belgian chocolate maker Callebaut has added a spring to her step. “My father has not stopped telling people that I am an award-winning chef,” she smiles and adds. “It has been an incredible journey, especially because I had to think quickly on my feet and managed to do so.”
The competition saw contestants being challenged through crafting bonbons, fresh pastries, mystery box items, snacks on the go, and a grand chocolate display that reflected their resourcefulness in bakery, pastry, confectionery, and showpiece categories. Vedangi excelled at every task, showcasing her versatility in skill and style!
With an eye on the future, the Vedangi Gawde is dedicated to achieving her goals and creating her own identity in the pastry world. “This is just the beginning; many more achievements are on the horizon. I am dedicated to working hard and achieving all my goals,” she affirms.
Vedangi’s triumph is a beacon of inspiration, proving that passion and hard work can turn dreams into reality. With plans to open her own patisserie, she envisions a future where her innovative desserts delight palates worldwide, solidifying her place as a trailblazer in the culinary world.
Quick takes:
- Favorite western dessert: Tiramisu
- An Indian dessert you can never have enough of: Rasmalai
- Favorite places for dessert: Radha Krishna and Brijwasi in Mumbai. Especially their Indian sweets.
- Your advice to young chefs: To all young chefs: Keep innovating; keep cooking up new creations that reflect who you are. Embrace change, learn new techniques, and never lose sight of your passion. Remember, persistence is key. Keep pushing forward.
Follow Vedangi Gawde on LinkedIn.
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