DIMAPUR — Chef Loni Khing began cooking at a young age. By fifth grade, she was making her own tiffin to school, which she found exciting. Among her earliest culinary memories are the hard donuts she made as a child. Growing up in the small town of Tseminyu (Old Town), she had never experienced pastries, so making hard donuts felt like a luxury. She eagerly crafted donuts and puris, relishing the chance to create something special.
Loni completed her hotel management studies at the Global Open University and began her career at Hyatt Regency Hotel. She worked at five establishments, including Planet Hollywood Beach Resort in Goa and as pastry chef at Hemant Oberoi Restaurant. She spent a year in New York at Dominique Ansel Bakery before returning to work at Bombay Canteen and Bombay Sweet Shop. Currently, she is the pastry chef and co-founder of Naga Bowl Bakery. After over eight years in the hospitality industry, both in India and abroad, she returned to Nagaland during the pandemic and decided to start her own venture.
In an interview with Eastern Mirror, the pastry chef shares valuable tips and advice drawn from her years of experience for aspiring pastry chefs.
What are the best ways for students to find and choose a culinary school that specialises in pastry arts?
In my experience, a few pastry schools stand out. Le Cordon Bleu in Paris is one of the best, along with Ferrandi, and the French Pastry School in Chicago. In India, Lavonne Academy excels and is comparable to any international pastry school.
However, attending these schools is not strictly necessary. Work experience is crucial in this skill-based profession. For those who opt out of formal education, internships or working with experienced pastry chefs can be highly beneficial. The choice of chef and organisation is important, as you can learn a great deal from them.
How can students find and secure internships during or after their studies, and what should they look for in an internship?
Once you have graduated and are looking for internships, it can be challenging to secure positions without prior experience, as many places require a certain level of exposure beforehand. A diploma or degree can be advantageous, but even graduates often lack practical knowledge, making it harder to land internships at reputable organisations. Many require a minimum of two years of hands-on experience, with some prestigious places demanding up to five years.
An internship at a five-star hotel can be beneficial, as these establishments offer valuable experiences. In the past, baking was less popular and primarily associated with five-star hotels, but many talented pastry chefs are now exploring high-quality bakeries. Working in a reputable hotel allows you to gain experience with volume and understand your potential. The time constraints of such environments push you to work efficiently and develop your skills under pressure.
How important is networking, and what strategies can students use to build connections in this field?
Networking is crucial in this field. If you know people in reputable organisations, they can help you secure internships. Sometimes, you might even have the chance to work for free for a few months to gain experience. Connections often lead to these opportunities; if they know you, they are more likely to offer you a position. Personal recommendations are invaluable, making strong friendships and connections essential.
I don’t think being introverted is a hindrance. As chefs, we value those who excel in their work over those who merely talk. We appreciate colleagues who are fast, diligent, punctual, or creative. While some interpersonal skills are necessary in our social environment, they don’t play a significant role in career advancement compared to the quality of your work
Can you share the various career paths available to pastry chefs after completing their studies?
I definitely recommend against starting your own business right away. It is crucial to work under a skilled chef before embarking on an entrepreneurial journey. This experience provides hands-on experiences into what it takes to run a successful business. I believe everyone should work for someone else at some point in their career; it is essential for growth. This exposure helps you understand the processes involved and nurtures empathy for your employees since you have experienced their challenges.
Empathy in your role is vital. I suggest working for at least a few years—ideally a minimum of five—because one or two years often don’t provide enough depth. In the early years, you are still developing, and by the time you reach five years, you will have a clearer understanding of what is truly required to succeed.
After completing this course, graduates can work in a bakery, café, hotel, or even run a cloud kitchen. With the current demand for pastry chefs, it is a promising career choice. However, it is not an easy path. Initially, the rewards may be limited, but it is a long-term commitment that can pay off if you work hard and hone your skills. Don’t expect instant success after finishing pastry school. You won’t immediately become the kind of chef you see on social media; much of that content can be misleading. The most creative and talented chefs are often those who quietly excel in their work, driven by passion rather than the need for social media recognition.
How did you find your first job in the industry, and what advice do you have for landing internships or entry-level positions?
My first job in the industry was not in a bakery; I started as a guest relations officer. After six months of persistent requests, I finally got the chance to work in the kitchen. It was tough at first. You have to be resilient and push through exhaustion. Some mornings, you wake up not wanting to start the day, knowing you will be on your feet for a minimum of 12 hours, often stretching to 15 or 16.
There were times I questioned myself, thinking, "Am I crazy for taking this on?" My friends outside the kitchen had much more manageable shifts. But I loved the work, which is why it is crucial to enjoy what you do. If you don’t find joy in the process, you won’t last. It is easy to romanticise this career as glamorous, but the reality is far from that. In the kitchen, we would handle hundreds or even thousands of desserts, wipe sugar glasses, and carry large trolleys to set up banquets. Being at the bottom of the hierarchy means you must be willing to do whatever is asked of you; you can’t be choosy about tasks.
A positive outlook is essential, even during tough times and finding something good in difficult situations will help you endure. Looking back on my early days, I am grateful for those experiences—they shaped who I am today, making me unafraid of any task. If someone asks me to do something, I don’t hesitate; I just take care of it.
For anyone starting in the industry, it is crucial to approach your job positively and give your full effort. Don’t expect anything from others; remember that your work is ultimately for you. It is normal to wonder why you are working so hard for others, especially when comparing your efforts to your pay. You might feel frustrated at times, but in the long run, those experiences will prove invaluable.
What tips do you recommend for proving one’s worth in a competitive culinary position?
A lot of qualities are necessary in this field, but consistency is key. Regardless of how you feel—whether you are less motivated or feeling lazy—it is crucial to give your best effort. This is especially important in a competitive industry. Don’t lower your standards just because someone suggests a change; knowing the right way to do something matters.
While it is important to accept constructive criticism for growth, don’t take it personally. Everyone receives feedback, and it is essential to view it positively and strive to improve. We should aim to be better than we were yesterday and never settle for what we already know. I still learn something new every day at work, and that mindset is vital. I always say you are your own best cheerleader, so motivate yourself and work toward your goals.
What challenges and lessons should pastry chefs expect when starting their entrepreneurial journey for the first time?
There are several key challenges to address. First, reducing wastage is essential; unsold items lead to unnecessary costs. Effectively managing waste is crucial. At the same time, networking is vital for newcomers. Initially, your support will come from those who know you, so building connections is important for gaining exposure. Even the best products won’t succeed without reaching the right audience.
Consistency is also critical. You must deliver high-quality work consistently; yesterday’s success does not guarantee today’s. Strive to maintain a steady level of quality in all your endeavours.
What are the key differences between a home-based baker and a certified pastry chef, and why is formal education important in this field?
Attending pastry school offers significant benefits, particularly in mastering the basics and getting the fundamentals right can set you on a successful path. In contrast, a home baker may need to seek training elsewhere; if self-taught, it can take much longer to reach the same proficiency as a pastry school graduate. For example, while a pastry school graduate might become proficient in a year, a self-trained baker could take more years to achieve similar skills.
Time is invaluable, and if you are serious about pursuing this career, I recommend attending school to reach your goals more efficiently. Both paths can lead to success, but school typically accelerates the journey and provides a broader range of techniques. It ensures you learn the correct methods from the beginning, which is essential for long-term success.
Any advice to someone just starting their journey to become a pastry chef?
The decision of what to do in life can be confusing, and it is normal to question whether you are making the right choice. It is essential to assess your readiness for the challenges ahead. If you keep second-guessing yourself, you won’t achieve anything. Commitment to your goals is crucial; you must work towards them relentlessly, even in difficult times. Remember, nothing worthwhile comes easily; it demands significant effort and hard work.
From the outside, success may appear glamorous—people often admire those who have reached a high level of expertise. However, the reality includes countless sleepless nights and persistent dedication. While others celebrate, you may be putting in the hard work to improve. Be prepared to make sacrifices. The industry is evolving. When we started, conditions were tough, but now it is becoming more employee-friendly, emphasising work-life balance. We no longer glorify long hours at the expense of personal well-being. In the past, you worked long hours without a voice; that’s changing.
So, consider if this is the path you want to take. If you choose it, give it your all—commit fully and persevere, even when the going gets tough. Resist the temptation to quit.
RAPID INSIGHTS
Your comfort food
I really like galho—it is quick, nutritious, and tasty. I could eat it anytime! Even in college, I had it a lot.
Your favourite ingredients to work with
My favourite ingredients are flour, butter, sugar, and eggs. With those, I can cook anything, and it always excites me!
A photo of your current favourite pastry at the Naga Bowl Bakery
