Pastry Chef Rumana Jaseel’s – Interview
Chase down your passion like it is the last bus of the night, we realize the value of these words, and we have heard that a lot lately. Despite that, a thought process like this is hard to accomplish for people with limited dreams. – Rumana Jaseel.
We finally had a long-awaited conversation with Rumana Jaseel, a premium celebrity pastry chef. We asked her some crucial points for us to understand what is it like to be on the top and how to get there.
Right here, we have summarized our conversation with Rumana into valuable information and thought the process of a premium pastry chef. And the bonus part is – She has some expert tips for the spectrum of caking and baking.
Q. First up we asked her How did you first got started with baking/cake decorating?
I am baking since I was 13 since school times baking always used to fascinate me. I learned a bit of baking in school it all started back then when I decided to learn and practice more, explore more.
This was the time when she realized how much she adored the phenomena called baking, in an instance like this most of us fail to realize where our passion lies. Rumana had a different approach, she has a fairly satisfying reason to go for baking. We are witnessing how brilliant her vision has turned out.
Q. What are some things you do differently now than when you first started baking/cake decorating?
It was a good transition from baking for family and friends to an absolute and full-fledged profession, things were different when I used to do it at home, and now, being a professional pastry chef everything is simultaneous to perfection. I think that is how I do things differently now than when I started.
As time advances, a person seeks the ongoing and smooth path of self-development and we must say that Rumana did that with grace and she was always enjoying the journey with caring less about the destination.
Q. What has been your greatest challenge?
I have been running this establishment for 5 years, talking about the biggest challenge, well, it was this shift itself which turned out to be quite challenging for me. The shift from being a home baker into a commercial establishment this is the biggest challenge and this challenge requires patience and vision to overcome.
Rumana took up this profession because she was passionate about it since she was in school, baking for her family and friends gave her a fair chance to live her passion, and later, it opened doors for her to explore a broad dimension. After that, she shifted from home to a commercial space and that’s a challenge.
Q. What is the most rewarding part of baking/cake decorating?
The most rewarding part is self-satisfaction, that is the biggest reward for me when I am satisfied with my baking outcomes it drives me into a constant flight of motivation. The best part is when I see my clients cherishing the cakes, and I love to see smiles on their faces and that is what the most rewarding part of baking is according to me.
These are the words a professional would say, and Rumana believes that clients deserve the best she can offer, fame and attention come simultaneously when you are loyal to your passion and you are doing what the client exactly wants you to.
Q. What is your favorite baking/cake decorating tools?
My most favorite tool? Well I’m absolutely in love chocolate scraper and palette knife and it these are my swords and arrows for the delicious war of desserts
Q. Which one of your cakes is your favorite?
There is not one favorite cake of mine but I love pastries and I can’t pick up one, pastries are my most favorite things to make and I can’t choose any particular among all of my creations.
Q. Could you give some tips to people who have just started decorating cakes or would love to start?
It is a concept of 3 P’s Time and time these three P’s have been my way of life and whoever asks me how to get into baking and how to stay into baking, or rather, how to become a perfectionist in baking, I explain this concept of 3 P’s
1st is a passion, it drives you to the place where you belong and where you deserve to be.
2nd is patience there will be a lot of let down moments but you should pick yourself up because this field requires a fair amount of patience.
3rd, 4th and 5th is practice practice practice this is a skill-oriented profession it requires ample of constant practice.
Q. What does the Bakers collective mean to you?
It is an appealing opportunity to learn new things in bakers’ collective, with a lot of experts would be coming in and sharing knowledge and spreading tips about quality baking. My objective is to share ideas on my part.
We acknowledge Rumana’s priceless achievements which prove how big of a pastry chef she is and how she got herself to a position where she is right now.
Some of her achievements are -:
- She is one among thousands of cake artists in India to be chosen as a finalist in the Wedding Cake Category, for the prestigious Cake Masters Awards held at Birmingham, the UK in 2015.
- Rumana was a runner up in the pastry queen contest.
- She has trained under many premium bakers and pastry chefs
- Rumana got featured in many magazines and her delightful cakes were on the cover pages of many international magazines.
We are delighted to acquire valuable pieces of advice from Rumana and we appreciate such an extraordinary talent. Way to go!