Guntas grew up in a food fervent Punjabi household where she inherited a passion for the culinary arts. The kitchen has always been her happiest place. Where she spent most of my after-school hours of cooking or baking.
After completing her Chartered Accountancy, Guntas decided that she did not want to wait to pursue her dream of being a pâtisser. She applied at the Le Cordon Bleu school where she always dreamt to be to becoming a Patissiere Chef.
Women Fitness got in touch with Chef Guntas Sethi Bhasin for an insight into her Journey!
Namita Nayyar:
You are a Patissiere Chef trained from Le Cordon Bleu, London, and the founder and head chef at “Chef Guntas”. Well, share more about your journey as a chef.
Chef Guntas:
I was always someone who loved baking and experimenting in the kitchen. Even during my CA finals, I would rather be in a kitchen than in front of my books.
After I completed that, I decided to join a patisserie school – le cordon blu, London to train under some of the best chefs and take my passion more seriously.
I got back, started my own business here, and once the pandemic hit – the homebound chef in me started curating savory and sweet recipes that people so gladly loved!
That made me a recipe curator, pastry chef, and cheese artist.
Namita Nayyar:
Few of us would come across a Chartered Accountant & a pâtisser chef. It must have been a challenge to take that major career shift. Keys to being a successful chef?
Chef Guntas:
- Be patient
- Keep learning – you will find inspiration everywhere
- Be adaptive and experiment with new trends as per your audience’s preferences
- And put your best into what you do. It may get hard during festivals but your effort will always pay off
Namita Nayyar:
The first recipe you ever tried, name it as a chef. Share the response of family & friends.
Chef Guntas:
The first recipe I ever tried was a chocolate cake, I forgot to grease the pan so the bottom was stuck on – oops!
Immediately thought on my feet, scraped it off, and made cake pops with ganache
It was well-received by all but was my first baking fail
Namita Nayyar:
5 favorite for special occasions like Valentine’s Day,
Chef Guntas:
During special occasions most definitely-
- A nice chocolate berry pudding,
- The classic Rum plum cake
- A filling chicken roast
- An exotic mulled wine
- And maybe a healthier option would be a Buddha bowl!
Namita Nayyar:
You specialize in customized cakes & desserts. Share a compliment by your customer or follower that has stayed on with you to date?
Chef Guntas:
When our pull me up cake was launched – I wouldn’t say there was one particular compliment but rather the love and support we received overall. I was amazed by how everyone wanted to celebrate their birthday with this hot mess and dramatic theatre of “pulling up” the ganache rather than blowing a candle.
That really touched me and made me realize that our cakes became the centerpiece of any celebration and brought joy during very tough times.
Namita Nayyar:
Your fitness & diet routine to stay fit
Chef Guntas:
With someone who’s always had ups and downs on the scale – my weight journey has seen various transitions.
I was pretty athletic in school and gained a lot in my early 20s, lost that, gained it again post marriage so right now my goal isn’t a number on the scale but rather just being happy and healthy in my body and attaining a certain level of fitness to do so.
I try and work out at least 4-5 times a week, but for my diet routine, I don’t have any specific restrictions since I love food and it’s a part of who I am now. So I try controlling in terms of portion sizes and focus on having a balanced meal with a calorie-neutral diet.
Namita Nayyar:
5 tips on how to lay a plate to make a simple recipe look tempting & irresistible?
Chef Guntas:
We first eat with our eyes – when it comes to laying a plate we need to make it look tempting, irresistible and of course “insta-worthy”
5 tips would be
- Make sure your work around the 3 primary colours, don’t overdo it, simplicity is the key
- Your garnishes should be a reflection of what is there in the dish and also enhances the flavour of the dish rather than just being visually appealing
- Don’t overcrowd! Use the negative space as an essential part of the plate
- Pick the right platter, in terms of textures, colours, shape – it should complement the dish
- Use the rule of odds – use 3 or 5 elements to lay a beautiful symmetry on the plate
Namita Nayyar:
Please share a vegan dessert recipe, your favorite for this Valentine season.
Chef Guntas:
Chocolate Banana Pudding
Description:
This warm gooey decadent pudding is perfect during the winters!
Also, it’s vegan, gluten-free & refined sugar-free!
All you need is:
- 2 medium /1 big banana
- 1 tbsp. almond butter
- 1 tbsp. maple syrup
- 2 tbsp. cocoa powder
- 2 tbsp. oats flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. salt
- 1/4 cup vegan chocolate chips
Method:
- Mash the Banana & mix it with the other ingredients.
- Bake it in ramekins or skillet at 180*c for 10-12 mins or until done.