“I found my rhythm in the oven's hum and my voice in ganache" - Chef Nandkishore Parab, Bakery Chef, The Yellow House, Goa IHCL SeleQtions By Sharmila Chand

With roots in the culturally rich region of Sindhudurg, Maharashtra, Chef Parab is an emerging talent in India's culinary landscape, known for his precision, creativity, and quiet discipline in the kitchen.

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A graduate of Regal College of Hotel and Tourism Management under Mumbai University, he holds a B.Sc. in Hospitality Studies and has swiftly moved from academic promise to professional performance. Specializing in food production with a passion for bakery and confectionery, Chef Parab brings not just technical skill but a storyteller's touch to every plate. His approach is grounded in classical technique, but always open to playful presentation and innovation. Whether crafting delicate pastries or executing robust Goan flavors, his commitment to flavour and form is evident. In an exclusive interview, he tells us how he became a pastry chef, his favourite tool and more....

How did you become a Pastry Chef?

You were interested or by default?

Honestly? I think pastry chose me. I was the kid who didn't just eat birthday cake–I interrogated it. “Why is the sponge so soft? How did the icing hold that swirl?” While others played cricket, I was sneaking into the kitchen trying to ‘whip peaks’ with a fork. Spoiler alert: it doesn't work.