Pinkk Sugars is Aayushi Bajaj’s teenage dreams realised. The young entrepreneur tells t2 how this one year has been a learning curve.
Why did you aspire to become a chef?
My passion for becoming a chef was ignited on my 16th birthday when I received a delicious tiered cake. After taking a bite, I couldn’t help but express my desire to my mom that one day, I wanted to create cakes as delicious and beautiful as that one.
Aayushi Bajaj
Who are some of your chef role models?
Amaury Guichon, Pierre Herme, and Dominique Ansel are my chef role models. I greatly admire their culinary skills, creativity, and innovation in the world of pastry and desserts.
As a young entrepreneur what are some of the challenges you faced and how do you overcome them?
Being a young entrepreneur in an unfamiliar industry posed significant challenges. The hotel industry is demanding, and competitive and needs constant evolution to keep up with time and new trends, but as we are careful of the above, we persistently strive to overcome hurdles by consistently delivering top-quality food, service and experience to our customers and ensure they are always satisfied.
From a cloud kitchen to a cafe, what was the transition like?
The transition from a cloud kitchen to a cafe was an arduous journey, but it was incredibly fulfilling. The setup of a cloud kitchen is completely different from a fully operational dine-in cafe. We faced numerous logistical and operational challenges for the same, but seeing our vision come to life and serving our customers in a physical space made it all worth it.
What made you choose the theme pink for your cafe?
The choice of the colour pink for our cafe was a blend of personal preference and inspiration from London’s vibrant pink-themed cafes. My love for the colour pink, coupled with the charming aesthetic of London’s cafes, drove this creative decision.
What are some of your favourite cuisines to work with?
I have a deep passion for working with patisserie, where I can craft exquisite pastries and desserts. Occasionally, I also enjoy experimenting with Italian cuisine, adding a touch of variety to our menu.
Tell us about some of your recent kitchen wins and fails.
In this industry, we often encounter both successes and challenges in the kitchen. While we have experienced our fair share of both wins and setbacks recently, it’s important to remember that these experiences are part of the dynamic nature of this field. We continuously learn from our mistakes, adapt, and celebrate our victories, all with the aim of providing the best possible culinary experience for our valued customers.
Some bestsellers from your menu would be?
Some of the bestselling items on our menu are the Blue Pea Tea Risotto, which offers a unique and captivating flavour, all our matcha-based beverages, the Lebanese platter (known as the Pinkk’s mezze), and, of course, our delightful array of desserts that never fail to impress our customers with their taste and presentation.
