Nikita, a hotel management degree is one route in, not the only one - and in pastry specifically it's less decisive than in front-of-house roles.
What we consistently see decide hiring in Delhi: can you hold consistency across a production run (not one perfect showpiece), do you understand kitchen discipline and timing, and can you work eggless formulations properly. That last one surprises people - a huge share of the Indian market demands eggless and a surprising number of trained bakers treat it as an afterthought.
Self-taught isn't a disadvantage by itself. The gap we usually see in self-taught bakers is volume and standardisation. You've made a thing beautifully once, but not forty times identically to a spec sheet under time pressure. That's a specific, closable gap... it's most of what structured training is actually for. We've supported 400+ students into kitchens and their own businesses and that transition is where the work happens.
If you want an honest read on where your work stands, bring samples to a free demo class at Saket and the chefs will tell you plainly.
