[Pastry Chef] Sahil Garg’s — Interview

Creativity flows when curiosity is stoked. Talent and luck might happen to you by chance, but learning is a skill and practice that anyone can accomplish with diligence.

Sahil Garg, acclaimed pastry chef from Jodhpur, rightly says that “learning is a continuous process” and that patience is key if we want to reach our goals. He has been trained at the prestigious Le Cordon Bleu, Paris.

His cakes are nothing short of spectacular and we were delighted to have a conversation with this passionate baker about his journey. Here we have shared his thoughts and advice on baking.

Q. How did you first get started with baking?

I started baking three years ago. Out of curiosity I started to bake on the weekends and began to enjoy it.

Be curious and keep exploring. This is how Sahil started his wonderful journey with baking.

Q. What are some of the things you do differently now than when you first started baking?

I went for a one-year professional baking course at Le Cordon Bleu, Paris. There are a lot of things I do very differently now, like measuring the ingredients in grams as compared to cups. I also concentrate more on the flavours. Earlier I was very new to this field so I did not have much knowledge, hence I was using a lot of pre-made flavours. But now that I am much more aware of the ingredients, I try to bring flavours naturally in my recipes.

Q. What has been your greatest challenge when it comes to baking?

I moved back to India just four months ago, so now it is a big challenge to create a lot of recipe ideas, especially because there is a huge demand for eggless cakes here. So one of the challenges would be eggless cakes. Second would be to get quality ingredients, for sure. I come from Jodhpur which is small and it’s not like Delhi and Mumbai where you’ll get any ingredients easily. So I usually have to source my ingredients from these two cities and I have to be prepared with everything, have a lot of ingredients in the pantry if I have to try out new recipes.

Despite these challenges, Sahil makes sure to keep trying out new flavours, combinations and ideas and has created fantastic cakes which have garnered a lot of attention.

To read more about Pastry Chef Sahil Garg and his journey click here