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In this edition of Unorthodox Career Choices, we sit down with Umme Salma Dairkee, a student at one of the best culinary arts schools Le Cordon Bleu, Paris. She graduated from IIT Kanpur in 2022 with a BS degree in Physics. With a keen interest in the culinary arts, she talks about the chain of events, decisions, and challenges that determined her path from a classic engineering background to the beautiful cafes of Paris.
What were some of the highlights from your time at IITK?
I had the opportunity to be part of the placement committee. The second year flew by, and during the COVID-19 pandemic, we stayed home. Returning to campus for the final year’s 8th semester was a smooth experience. All in all, my time at IIT Kanpur was quite fulfilling.
What would you share if you could revisit your first-year self and offer insights about your journey?
I’ve learned to be more open to new experiences and push myself out of my comfort zone. When I first started college, my goal was to go on a trek, something I was eager to experience. That’s why I joined the adventure club. In my first year, I committed to conditioning myself, going to bed early and waking up between 5 and 5:30 in the morning. Initially challenging, this routine eventually became more accessible. By the end of my first year, I had achieved my goal of going on a trek.
Most adventure club members were in their third or fourth year or were PhD students, and I was the only first-year student. They welcomed me enthusiastically, which allowed me to participate. Because I had such a positive experience, I wanted to go on more treks and stay involved with the club, leading to my becoming the coordinator. However, most of the club’s members were PhD or master’s students already experienced in organising treks and managing activities. As a coordinator, I found there was little for me to do regarding planning. While being on the treks was fantastic, coordinating them didn’t provide the same level of enjoyment.
Going down memory lane, what are your favorite places on campus you would love to visit when you return?
My favorite places on campus were the rooftops of various departments like mechanical or BSBE. I remember climbing up the ladder from the sixth floor of the girl’s hostel to reach its rooftop, too. So, the rooftops were pretty much my favorite part of my life on campus.
After all the experience in the culinary world, would you like to comment on the messing facilities at IITK?
I disliked the mess food during my time on the campus as well. I could never get myself accustomed to the meals in the mess. I usually skipped the mess because it never tasted good, and I ultimately lost a lot of weight.
I remember participating in a food fest organized in my second year right before COVID-19 hit. We prepared a few dishes and put up stalls to join. Even though we broke even at the end, gathering the ingredients from the Campus E-Shop and many other things made it a memorable experience.
Culinary arts is a relatively uncharted field for most undergrads. Could you introduce a beginner and provide your experienced perspective on the field?
During the COVID-19 pandemic, like many others, I started baking at home, experimenting with loaves of bread, banana bread, vanilla, and strawberry cakes. Despite studying engineering at IIT Kanpur, my true passion has always been food. Growing up, I enjoyed cooking with my mom for family gatherings, which deepened my interest in cuisine.
As COVID-19 disrupted my life, my friends focused on coding and internships, but I became increasingly drawn to baking. Previously, I had enjoyed coding and even excelled on platforms like HackerRank. However, during the pandemic, my heart shifted towards culinary arts.
After graduating, instead of following the conventional path into corporate jobs, I continued baking at home, aspiring to refine my skills professionally. Seeking hands-on experience, I secured an internship at Pastella Baking Studio in Bangalore from August 2022 to July 2023. Despite its closure, the small cloud kitchen provided invaluable learning experiences, revealing areas where I could improve.
With a desire to master pastry, I explored various educational opportunities globally. While Paris initially seemed ideal for its renowned culinary programs, the high costs made it impractical. I considered Canada as an alternative but faced visa challenges. Eventually, I returned to my initial choice of Paris, where I am now enrolled at Le Cordon Bleu, pursuing my culinary dreams.
How has your experience been at Le Cordon Bleu, Paris.?
I would say yes if someone asked whether they should come to Paris. However, if they ask about joining Le Cordon Bleu, my answer would be more cautious—maybe not. It depends on what you’re looking for. From an institution of this stature, I expected more.
The chefs here are excellent instructors, but where Le Cordon Bleu falls short in cuisine and baking is in the amount of practice provided. The curriculum typically includes one demonstration and a practical session, whereas I anticipated more hands-on training. Sometimes, mastering a dish requires repeated practice, which is lacking here.
While formal education plays a crucial role in career development, I’ve found that my connections in the industry and hands-on experiences have been precious to me. I have a friend thriving in the baking industry who didn’t graduate from Le Cordon Bleu. When I asked him if other institutes in France are comparable, he mentioned that within France, the name ‘Le Cordon Bleu’ doesn’t carry as much weight. It may hold more international prestige but is not essential in France.
For me, gaining practical experience in Paris and honing my skills to build confidence matter more. Despite its drawbacks, I’ve benefited greatly from the supportive environment and knowledgeable instructors.
Could you share specific experiences or memorable moments during your eight-month Paris stay?
I was searching for part-time job opportunities to cover my daily expenses and rent. As a fan of the TV show ‘Gorgeous Cakes’ or ‘Glorious Cakes’ from childhood, I developed a fascination for grand wedding cakes. Upon arriving in Paris, I sought out renowned bakeries known for their elaborate creations. I discovered a highly acclaimed baker who was well-regarded among my peers and praised by my instructors at Le Cordon Bleu.
In November, I contacted him, expressing my interest in a part-time position, and he invited me for an interview. During the interview, he asked me basic questions. Over the following months, I periodically checked in with him to inquire about job opportunities. He repeatedly responded with a promise, ‘I’ll let you know if something comes up.’
Finally, in March, he contacted me about an opportunity to work on a wedding cake scheduled for June. I began working with his team on weekends, and the experience proved incredibly rewarding.
Skipping intern/placement seasons must have been a tough decision to take. What factors were instrumental in helping you with the decision-making?
My family supported my decision not to sit for the internship drive. My elder sister has a job in the corporate industry, and she helped me realize that the job is usually monotonous. If I figure out I would not fit in well, I should not enter it. Taking up a corporate job would have made it very difficult for me to quit it. I also did not want to realize that I was not meant for the job I took up a few years later and get caught up in the regret that I could have chosen an alternative career instead.
What advice would you give to the students who look up to you as an example to choose an unconventional career path or the same field of culinary arts?
My advice to those trying to take such a path is that no matter where your interests lie, keep yourself open to diverse experiences. Embracing various opportunities as they come helps a lot. Learning various working styles in your field to thrive in them and keep yourself interested is essential.
My advice for people who want to make a career in the culinary arts field would be to look forward to meeting more and more people and be open to the opportunities as they come. Get hands-on experience by working in diverse environments, as one can’t expect this journey to be smooth. Interacting with people would help one to know more about this industry. Don’t be scared of taking your shot at anything that interests you and foster the curiosity inside you that wants to discover the know-how of everything around you.
Are you aware of the newly founded Meraki, the culinary society of IITK?
Yes, I learned about them a few months back through Instagram, and it is interesting to learn about their advent as a society and the events they have been able to organize until now. Even though we have clubs in the various domains of media and culture, it is great to add a culinary society to it. I hope to visit Kanpur in a few years, so it would be exciting to meet the team behind it then.
After such an inspirational journey in this field, what are you looking forward to now in your career?
My course here in Paris at Le Cordon Bleu is set to be completed in September. As a part of my course, I will have to take up an internship somewhere, so I have been searching for a few places to work in Paris. I am inclined towards getting an internship in a tea shop here, as I find myself well-versed in working in a much more intimate environment rather than working for a big restaurant chain. I want to have this experience so that I can work on having a small tea shop in the future. Based on my experience with the restaurant chains, work-life is fast-paced and highly demanding, which I am not looking forward to right now. So that is all about my plans right now.
The fact that you mentioned the culture of cakes in Paris is quite interesting. Are you thinking of starting something similar back in India?
Yes, having my coffee shop and designing wedding cakes are the two parallel career choices that I have been considering. I have had a few opportunities to design wedding cakes and expect many more in the future. However, I still believe that a coffee/tea shop is more of a safe and calculated risk. Therefore, I would wait until wedding cakes become a part of wedding culture in India. Though, it would start at a relatively small scale.
For someone in the culinary arts industry, what are the various career choices existing out there?
There are numerous opportunities in this field, but the final choice is highly subjective, depending upon the interests of the individual. For instance, if cooking happens to be someone’s expertise, becoming a trained chef would be a great option. On the other hand, if you wish to take up managerial positions, then, on top of culinary knowledge, a thorough understanding of cuisine and management of this industry is essential.
An awareness of the demographics and style of a specific place is also required. They are all related to culinary arts but have a fair share of managerial side. A hotel management or culinary management course is advisable for the latter. Le Cordon Bleu boasts of a three-year-long course on management as well. However, having a diverse work experience would be highly rewarding if you are passionate about cooking. As a cook, you will be expected to have a versatile style and comfort with different cuisines like vegan, non-vegan, seafood, etc.
On a parting note, given that you broke the cycle of mundanity by opting for a non-traditional career path, how would you reflect upon this unconventional journey?
I believe that if you wish to make a career out of something other than a corporate job, you would need to find your tribe, people who support you through thick and thin and keep you motivated and focused throughout. There is always a chance to switch careers later in life, but finding the right people around you is crucial if you wish to start early. They can even be your school and college friends, for that matter.
Even I had faced a few people who doubted my decision to take up culinary arts after completing an engineering degree from one of the country’s most coveted institutions. They kept questioning my choice as I did not follow the path they expected me to. During these times, you do not need to listen to the doubters; instead, keep believing and backing your decision.
Interviewed and Edited by: Zehaan Naik
