Pito Kiba—better known to people on social media as that_bakerkiba—remembers being fascinated by the little transformations that food undergoes.
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DIMAPUR — Drawn to the kitchen from an early age, Pito Kiba—better known to people on social media as that_bakerkiba—remembers being fascinated by the little transformations that food undergoes: puris puffing up in hot oil or meat slowly turning into rich caramel over days of smoking.
What began as simple wonder gradually grew into a vocation, nurtured by faith, family, and community support.
Kiba’s early education took him through Love Dale Higher Secondary School and Olympic Higher Secondary School in Zunheboto before he spent most of his formative years at Livingstone Higher Secondary School.
He completed his higher secondary studies at Christian Higher Secondary School, Dimapur, and went on to pursue a triple honours degree in Political Science, Literature, and Journalism at Kristu Jayanti University in Bangalore. He later added a diploma in event management from team.i, professional training in baking and patisserie from Lavonne and IBCA in Bangalore, and a culinary diploma from IICA, New Delhi. To round off his academic journey, he earned a master’s degree in English Literature from St. Joseph’s University, Bangalore.
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Now 35, Chef Kiba has carved out a unique space for himself, running his culinary venture from home. He describes his journey as one strengthened by faith, supported by the prayers of his mother and church, and encouraged by the steady backing of family and clients—many of whom, he says, have become friends along the way.
He noticed a gap in the local market and the need for professionals who could cater to events beyond the traditional favourites like custard and fruit salads. For Kiba, it was also about being able to provide employment opportunities. From starting out alone 12 years ago with INR 350 as his first sale, he has gradually grown his home-based venture into a team of 10.
In this interview with Eastern Mirror, Kiba shares insights into the challenges and rewards of running a home-based business.
How would you describe your job as a chef and baker to a young student?
It’s extremely challenging and rewarding at the same time. We have to show up even when we don’t feel like it, and we often miss out on holidays and special occasions because we are committed to giving our best.
Do you think formal culinary education is necessary to start a baking career?
To each his own. Many of my friends are self-taught and doing exceptionally well, and many with formal training are also doing remarkably well. At the end of the day, it all depends on you—hard work will always surpass any training or skill.
What are some essential skills a beginner should focus on mastering first?
Discipline. This is the key—nothing else comes close.
How do you keep improving your skills after becoming experienced?
In an industry that is constantly evolving, enhancing your skills is essential. You need to keep up with trends and maintain consistency. I do this through training with chefs, attending masterclasses, taking online courses, and trying out recipes shared by friends or found on the internet.
What career options exist for someone skilled in baking or cooking?
The possibilities are endless—you can start a cloud kitchen, a home bakery, a small hotel, or a café. You can also work with some of the best hotels in the country, or even abroad.
We are still a home-based business. We started out with INR 350 as our first sale and a small 10-litre oven. Gradually, we upgraded to one fridge and a bigger oven, which my mother bought for me by selling two of her pigs on two separate occasions.
What are the main challenges of running a home-based food business?
When I started out, the major challenge was sourcing raw materials. At that time, 'cream cheese' and 'mascarpone' were unfamiliar words to shopkeepers here. Today, it has become much easier, with an endless supply of almost everything you need. However, electricity remains one of the major challenges that many of us still face.
What opportunities does technology offer for chefs today?
The internet has opened up endless opportunities. You have access to recipes for anything and everything. You can reach out to people, take online classes, and even attend masterclasses from your own kitchen while being guided by an institute in Bangalore. Sourcing knives, equipment, and almost anything you need has become so convenient. Most importantly, technology allows you to connect with many chefs and bakers from the industry.
Can someone make a good living as a home-based chef or baker?
Definitely. Many of my friends are doing exceedingly well—making a name for themselves, supporting their families, and even providing employment opportunities to others.
How can students start practicing baking at home with limited resources?
Start with simple recipes that require minimal ingredients. You can even use a pressure cooker to bake while learning the basics first.
What are some common beginner mistakes in baking, and how can they be avoided?
The most common mistakes are overmixing the dough or batter, not knowing how to properly store raw materials, and not following recipes. Baking is a science, and you have to follow it to the dot. Above all else, you need discipline.
Can baking be a side hustle for students before becoming a full-time career?
By all means. For my first catering event, the capital came from my savings from the months I spent taking small orders from clients who were kind enough to let me bake for them.
How is social media changing the way chefs and bakers reach customers?
Social media has greatly enhanced our ability to reach a larger audience, without the need to pay for ads in the dailies like we had to some 10 years ago.
What’s the one message you’d like to give to students considering this career?
Be ready to sacrifice, be disciplined, and above all, put God before everything you do.
RAPID INSIGHTS
The one recipe you could make with your eyes closed?
Double chocolate cake, roast pork, and chicken wings.
Music or silence while you cook?
I prefer a quiet workplace, but my team loves to play music.
Do you prefer experimenting with recipes or sticking to tradition?
Both, actually. I follow certain traditional recipes exactly as they are written, while others I tweak here and there to give my own spin.