Nikita, a hotel management degree is one route in, not the only one, and in pastry specifically it is less decisive than in front-of-house roles.
What we consistently see decide hiring in Delhi: whether you can hold consistency across a production run rather than one perfect showpiece, whether you understand kitchen discipline and timing, and whether you can work eggless formulations properly, because a very large share of the Indian market demands it and a surprising number of trained bakers treat it as an afterthought.
Self-taught is not a disadvantage in itself. The gap we usually see in self-taught bakers is production volume and standardisation — you have made a thing beautifully once, but not forty times identically to a spec sheet under time pressure. That is a specific, closable gap, and it is most of what structured training is actually for.
Our programme places emphasis on exactly that transition, and we have supported 400+ students into kitchens and their own businesses. If you want a read on where your current work actually stands, bring samples to a free demo class at the Saket campus and our chefs will tell you plainly.
