The Food Technologist Chetali Shah

Being from a kutchi-gujarati community, it was difficult for a girl to even think about working post-graduation as they were expected to marry guys who have family businesses and limit themselves to kitchens. This was about more than a decade ago, obviously the scenario has changed now but I am glad my parents thought differently. While bringing up all the three daughters and a son, they did not differentiate based on our gender; we were all treated equally and provided with equal opportunity to become independent. I was the lucky one to have two elder sisters who guided me on my career front. Learning from their experience, they advised me against taking the Commerce stream and opt for a professional course, which will help me develop a career.

Being good with studies and scoring well in SSC led me to choose the science stream. Like every other student, I was in dilemma what to choose post HSC, given the plethora of career options available. At that time, I had seen my neighbour work in a five star hotel as a hygiene manager and the kind of work she did in hygiene and food safety excited me a lot and I followed her footsteps of choosing food technology as a specialisation course to pursue my career in.

Read the Full Story Here: http://www.theiwh.com/the-journey-of-a-food-technologist-ms-chetali-shah/
Website: http://www.theiwh.com/

Odette Mascarenhas- The Goan at heart!

A graduate from the Dadar Catering College Ms. Odette Mascarenhas joined the Taj as a management trainee. She grew with the organization spending 18 years with them and then branched out on her own as a Management Consultant. She has made valuable contributions to the hospitality Industry and continues her journey in the hospitality sector, food being the centre of her focus- as a TV host, Columnist, Food critic and Author. This is her story.

The Early Life

Ms. Odette Mascarenhas did her schooling from the Convent of Jesus and Mary Byculla, Mumbai. She was a 'good' student, sports was what really 'excited' her...but those were the days when 'Engineers' and 'doctors' were considered to be the milestones for every family. Her parents being 'old schooled,  were very happy that she was selected for the Science stream, and she as happy for their sake (being the eldest in the family). Her creative way of writing was not appreciated as her parents put it- journalism was not 'paying'. Unfortunately her heart was not in it and she did not make the grade to get into medicine. She was disillusioned and her parents only comment was 'Join the Catering College, learn to cook and find a husband'. We are talking about the 70's here!

So she joined the Dadar Catering College and was accepted by Taj. Her parents believed as many did during that time that working in a hotel was not a 'clean' job for a girl. But they accepted it. With her dad getting her picked up if she had a late shift. Perhaps their dream did come through because she met her husband at the Taj!

The Hospitality Career

Selected by the Taj Mahal Bombay in 1979, she opted for Food & Beverage Service despite being warned that it was not a place for young women during that time. Within a span of 3 years she worked her way to taking charge of the Banquet Office of the prestigious Taj. Her work singled her out as she had taken all duties assigned (even night duty) at the different outlets, Shamiana, Golden Dragon, Tanjore and the Rendezvous which was the hotel’s unique supper Club and the employees posted there had to be selected after careful evaluation.

Her next assignment which she earned because of her experiences was to take over the Food & Beverage Department at the Taj Fisherman’s Cove (Mahaballipuram- Madras) in 1984. It was one of her greatest challenges. The hotel was 40 kms away from the city, governments were not very stable during that period, getting trained staff was a major issue due to the distance and procurement of fresh produce from the city (except seafood) took a lot of planning. With the help of her team (who she personally trained), the hotel hosted all the big conferences in Madras, with outdoor conferences of over 1000 people becoming a norm. Her team catered to the likes of Mohammed Ali, Jacqueline Onassis, Adnan Khashogi and even the foreign cricket teams who would spend their ‘rest day’ in the hotel. She set up the beach side restaurant called Bay View Point which even today draws in crowds from the city.

After a tenure of six years with Fisherman’s Cove, she with her husband was transferred to the Taj Goa in 1990. With both husband and wife working in hotel operations and having a 6 year old child, they had to plan their logistics on the home front. It was not possible to give quality time to the child with the couple spending long hours at work so she took a transfer into the administrative department, she was appointed as the The Group Training Manager for Goa. It was the first training department outside the corporate in Mumbai (Bombay then) and she was entrusted to set it up from scratch. She initiated the Assessment centre, the HMT and HOT training center where young college graduates were trained for various skills before being transferred to different Taj hotels in India.
In 1997, after having completed 18 fruitful and empowering years with the Taj she decided to call it a day. But branched out into opening her own Management Consultancy with Training as it’s core focus. OnM Creative Consultants was the first company in Goa which offered development of skill sets to all operating departments in Hotels. From North to the South of Goa all hotels including some boutique hotels availed her expertise and services. As the organization began to grow, she used her skills to offer workshops on Behavioral Skills Applications. With this she moved to the Manufacturing Units too with a client base of over 40 multinationals all over India.

Ms. Mascarenhas is the curator for Food as ‘Art’ for the Serendipity Arts festival held every year in Goa. She is also the Food critic for the Times of India in Goa till date and is the author of the Times food guide since 2012.  She has hosted her own local TV ‘food’ series on Goa 365 and also International TV shows with celebrity Chefs Vikas Khanna, David Rocco, and Ranbeer Brar to promote Goan cuisine internationally.
Besides writing book - 8 so far of different genres, she is the co founder of the Goan Culinary Club, which preserves the authenticity of Goan cuisine researching long lost recipes. Her work with food has made her interaction with hospitality centers her core focus and she has been awarded many times for the work done in this field.

Awards and Accolades

In 2003 on seeing the film made by the Taj Mahal Hotel on the first Indian Executive Chef Miguel Arcanjo Mascarenhas, she decided to write a case study on his life. That story impacted her to such an extent that at the end of her research it was finally made into a book. Rejected by many publishers, she took on the mantle of self publishing it with her husband Joe Mascarenhas (son of the famed chef). The book Masci  The Man behind the Legend won the ‘Special Jury award 2008’ at the Gourmand World Cookbook Awards in Paris, the very same award that was won by Julia Childs (of the Julie and Julia movie fame) in the year 1993.
Not ready to rest on her laurels she penned more food books with The Culinary Heritage of Goa winning the Gourmand Award in Yangtai China (2015) for historical recipes competing globally with 205 countries for the Best in the World for Historical recipes.
Her other awards besides the gourmand include

• National ‘Unsung Young Entrepreneur’ initiative of CNBC TV 18 and Lufthansa.
• Certificate of Appreciation for commendable literary work by Goa Chamber of Commerce.
• Goa Woman of the Decade (Achievers award) - Woman’s Economic forum
• Orchid Award 2017 for Women Achievers in the field of Art and Culture
• The Goan Foodie for best Critic
• Trinity Medallion for outstanding contribution towards Goan cuisine presented by the Chief Minister of Goa

IWH in conversation with Ms. Mascarenhas

What have been the high points of your career? 
It was when my work was appreciated and a challenge put before me. I was Banquet Manager (Office) at Taj Mahal Bombay when I got a call from Mr. Kerkars Office in 1983. During my 'one on one' meeting with him he shared the fact that he and Mrs. Kerkar were unhappy about the fact the Fisherman's Cove (Madras) was not doing well and might be sold. He wanted my husband and me to do something about it and hence we were being transferred there. Leaving a set life in Bombay should have been 'frightening'. I had a six months old baby but the 'challenge' proved irresistible. It took us five years to turn the place around with hard work and determination. But it was worth it when we heard Mr. Kerkar say...you both have done a super job where would you like to move to next.
I guess I have always risen to a challenge and that was what gave me a 'high'. Like setting up the Training department, despite skepticism (idea was new) or a rejection from a publisher. If they can do why can’t I (self publishing). It was the 'achievement' that were my 'high points'

What challenges have you faced as a woman in the industry?
Working in Food & Beverage in the 80's did not really gain acceptance in the male dominated scenario. It was easier at The Taj overall, but in restaurants during operations there were paradigm shifts in mindsets that had to be managed. For example a girl was normally expected to handle the entrance, seating guests etc. We really had to make our colleagues aware that we could manage other areas too. Or the fact that duty charts were normally expected to be done by the Asst Manager of the restaurant at that time, mostly male (1979). They could not believe that we were capable of handling it or disciplining the wash up area staff. 'You should have brought it to our notice' I would be told. We were in a 'hands down' area of operation not administrative; we had to show our worth. I was told by the Asst Manager that he was asked to look after me when I did a fortnight of night duty at the Shamiana, the coffee shop; as I wanted to learn about the operations. It was nice and caring, but a way of life then!
Years later when I started my Management Consultancy and moved into the Manufacturing hub, I was constantly reminded that this was a job for men; “you don’t know the type of workmen we have” I would be told. But as I said 'challenges' always stimulated me, even this was taken heads on.

What do you think of IWH? 
I think that it is a great platform to share, stimulate and get people to understand their own latent dreams and work towards achieving them.

Your advice to the young professionals and students:
It's in you to make things happen. Accept all challenges; you will feel the exhilaration of achievement. And in this competitive world, do not wait for things to come your way, use your skills....the first few steps might be tough but in the end you win.

Read The Full Story Here: http://www.theiwh.com/ms-odette-mascarenhas/

Website: http://www.theiwh.com/

The Uncommon People!

They say to grow one needs support and bandwidth, Benaifer has been that in the journey of the IWH, Indian Women in hospitality. She brings in a lot of positivity, enthusiasm and energy on the board. The lady who has worked her way and contributed immensely to the growth of the organizations that she has been a part of.  She heads sales and marketing in her current role, travelling is a passion for her. I can say that a lot of her wisdom comes from that passion. IWH in conversation with Ms. Benaifer Kapadia.

IWH:  Tell us something about you, your growing up years, life through school, college etc
They say “learning is not a spectator sport”. I am a learner till date. I believe “Experience” is the most brutal of all teachers. But you learn & that’s how you grow as a better individual. I have always been an above average student (academically). Coming from an all girls convent alma mater, where rolling your socks down was considered offensive, to the much forward thinking college phase, where bunking was my mandatory right (I did not exercise that much though!) to the hustle and bustle of corporate life... it has been a semi circle! Each phase is and was a learning curve. And it is here where I quote my favourite learning which is “To Be Old and Wise, You must be Young & Stupid!”... I trust I am over being stupid (it’s a habit hard to break for most individuals) and continue being Young!! Old and Wise is yet to come!


IWH:  What made you select Hospitality as a career? Was it easy making that decision?
My inclination to be a part of the hospitality industry started from college. By education I am a Bachelor of Commerce with Honors in Travel & Tourism Management. To be honest, I wanted to avoid a subject that is dear to most of us - “taxation”! Enrolling for travel and tourism was not all hunky dory! Like any other subject I had to prove my eligibility for it. I was always intrigued to educate myself on & about Indian tourism, world socio-economics in hospitality, diverse cultures, languages, maps, people engagement and food and beverage. It is inspiring to note that inspite of the vast disparity in economy, tourism sector contributes 4.6% to the GDP growth of India and successfully continues to grow in near future.

Read the Full Interview: http://www.theiwh.com/the-uncommon-people-ms-benaifer-kapadia/

Website: http://www.theiwh.com/

The Chocolatier Zeba Kohli

When I joined IHM Mumbai, (Dadar Catering College) in 1994, that’s the time I used to see the Fantasie Fine Chocolates hoardings near the institute and that’s also when I heard about her. I am a chocoholic and you can imagine the adulation I had for the brand and Ms. Zeba Kohli. It's indeed my honour and a privilege to be able to share her story to the masses not just the hospitality and Page 3, on this portal meant for the women who have shaped the hospitality industry and whose contributions are truly note worthy. One such lady is Ms. Kohli, Chocolatier & Entrepreneur who has had a stellar career spanning over three decades. She has been handling Fantasie Fine Chocolates, her maternal grandfather’s venture.When it comes to chocolate brands in the Indian market, Fantasie Fine Chocolates is one name that stands out.

Being a third generation chocolatier, Fantasie Fine Chocolate was started in 1946 by her maternal grandfather. She has reinvented and revamped her brand. Her designer chocolates have captured many hearts making it the most loved Indian Designer Chocolate Brand. She has created not only a huge spectrum of flavours but also chocolate body paints and chocolate fashion accessories.

She not only is passionate about making world class chocolates but also conducts workshops for adults and children. Under her brand she also organizes Chocolate Theme Parties and amazing Chocolate Buffets.

She is the Managing Director of Good Housekeeping and was featured as an Inspirational Woman by Zerbanoo Gifford in her book ‘Confessions to a Serial Womaniser: Secrets of the World’s Inspirational Women’ in London, U.K., in September 2007. She was also featured by Dominique Hoeltgen, Journalist/ Author, Paris – Mumbai, in her book ‘Inde, la revolution par les femmes’.

The Early Life

She comes from an affluent business family of Mumbai. She did her schooling from the Queen Mary School, Mumbai and her graduation from Sydenham College of Commerce & Economics, attaining her Bachelor of Commerce from University of Mumbai. She was a meritorious student, a recipient of merit offer for Government Scholarship in the academic year 1988 for additional studies. She is fluent in many languages such as Hindi, Marathi, English, German and French. As a child her interest was Science but when she reaIised that she was the grandchild, chosen to helm their family business she moved to commerce and Accounts. It washer love for Science that helped her develop logistics and gave her the required knowledge and skill sets; as chocolates are temperature sensitive, they are fragile making it extremely important to maintain the optimum temperature.
Every day is a high point in her career as she loves to learn as well as teach. She is able to activate both on a daily basis with extreme ease.

She says, “While growing up, I always felt in business meetings that members of the opposite sex would look at me with humor in their eyes trying to analyse if I was serious at work & would I walk the talk.Today at the fabulous and fearless age of 52, I still do believe that we have miles to go before women are treated equally in all stratas of the society and in all categories of jobs.”
She took over the family business including Banquet Halls and the family Educational Trust at an early age.With several awards acknowledging her credibility as a Chocolatier and for her contribution in social work by providing exemplary services, Ms. Zeba Kohli is an eminent name amongst confectioners in the country. She has also created amazingArtand theme events including the international brand TUMI.
Ms. Kohli has been on the jury of the World Chocolate Masters India and was an ambassador of the Belgian brand Callebaut. She received certificates for training in Chocolate making from several places around the world.

Recently, she has created a new line of Brownies called “Fancy That’’ which will Soon be available Online.

She has also participated in and contributed to several women empowerment conferences, urging women across the country to rise as entrepreneurs, being an inspiration to many. She is a Voluntary Cancer Counsellor and runs an educational Trust. She also mentors young entrepreneurs in colleges and has created a platform called PROJECT 7 to promote budding entrepreneurs & she Counsels Cancer patients on nutrition.

She says that every moment is her best moment at work. She focuses on it completely and passionately. Probably Iyengar yoga in the evenings completely relaxes her. The time spent with her family (husband Mr. Rajesh Kohli and their two lovely daughters) and laughter are her staples of happiness. She loves South India &south Indian filter coffee!
This woman of substance has appeared in several television shows, to name just a few:

• ‘Manasi’ on Women Entrepreneurs,
• Appeared on Breaking Bread with for NDTV Good Times with Aditya Bahl.
• Appeared on Do IT Sweet for NDTV Good Times with Natasha.
• Appeared on show “Pressure Cooker” for NDTV Good Times with atasha.
• Organising the Chocolate Task for Kingfisher Calendar Model Hunt for 2011.
• Invited at the Times Now Foodie Awards, 2011 on February 13th to give away an award.

Some of her Interviews

• The ‘India  Business  Report’ T.V Show,
• The Food Show, Starplus, CNN,
• By Shekhar Suman on Sabe TV in “Carry on Shekhar”.
• By Pooja Bedi on Zoom TV in “Not just page 3”
• WithVikram Kaushik – Tata Sky on Times Now.
• WithYukti Anand of UTV World Movies for the show CEO's pick 2.
• Indira Award – 8th Indira Marketing Excellence Award “ Brand Leadership Award”
• Rotary Awards for service.

She has graced the cover of the Upper Crust Magazine in 2014, Food Magazineand the Prestigious SAVVY Cookbook. Ms. Kohli also appeared in the much loved FeminaWomen’s Magazine. Her articles and recipes were published in many newspapers and magazines. She has also been interviewed by several maganizes and dailies such as the BBC Good Homes, The Upper Crust, Verve, Society, Taj City Guide, Elle, Food Talk Magazine, Harper’s Bazaar, The Times of India, Business world etc. just to name a few.


Awards and Accolades

 Zeba Kohli launched LINDT Chocolates of Switzerland in India over 25 years ago. She was on the panel of judges at the 2012-13 and 2013-14 Mumbai edition of the World Chocolate Master hosted by Callebaut. She has also been appointed an Indian honorary ambassador by Barry Callebaut.
Some of her awards are:
Best Chocolatier - Times Food Awards2013   - Mumbai
Best Confectionery - Times Food Awards 2013 - Pune
Best Desserts and Bakes - Zomato.com,  2013
Judge at World Chocolate Master -   Callebaut2012
Best Chocolatier - Times Food Awards 2012 - Mumbai
Best Confectionery -Times Food Awards2012   - Pune
Best Desserts and Bakes (Pune) - Zomato.com and Citi Bank, 2012
Best Chocolatier -  Times Food & Nightlife Awards2011 - Mumbai
Best Confectionery - Times Food Awards2011  - Pune
Best Chocolatier -  Times Food Awards2010 – Mumbai

Her advice to the students, young professionals and entrepreneurs
“Staying Relevant and staying in tune to the fast changing trends in the Hospitality Industry. Learning constantly by attending workshops,reading up on the latest innovations has helped me improve constantly & I believe everyone must learn and apply their learnings on a regular basis.”

The Chocolate Queen of India’s thoughts on the IWH:
“I think IWH is a great platform for women in the Hospitality Industry to share experiences and offer tips to the budding future women in this Industry.”

Read the Full Story Here: http://www.theiwh.com/ms-zeba-kohli/

Website: http://www.theiwh.com/