Meet Chef Aakriti Rastogi, a passionate pastry chef and the creative force behind Oh Confetti. Hailing from India, Aakriti’s culinary journey began with a childhood steeped in the flavours of Western desserts.
A Dream Begins
Growing up in a family where everyone was in business, she stood out with her interest in the culinary arts. As a boarding school kid, she was only allowed to watch TV for an hour but made the most of it by watching shows like Cake Boss and MasterChef when she came back home from vacation, which ignited her dream of becoming a chef. She had the unique opportunity to travel and try different pastries, which further fueled her passion. Even as a child, she did small pop-ups, showcasing her early entrepreneurial spirit.
Despite her initial path in business studies, her heart was set on patisserie. Encouraged by her supportive family, she secretly applied and was accepted to the prestigious Le Cordon Bleu. Aakriti had the best of both worlds: a deep understanding of Indian spices and advanced techniques learned from Le Cordon Bleu, which sparked her interest in fusion creations like her famous butter chicken puff.
The Leap of Faith
Leaving a promising corporate career, Aakriti embraced her creative spirit and love for innovation, leading her to pursue her culinary dreams. Her favourite movie to this date, “Julie & Julia,” inspired her choice to attend Le Cordon Bleu Ottawa, a legacy institution renowned for its excellence in culinary arts. At Le Cordon Bleu, Aakriti was immersed in a world of fine ingredients, meticulous techniques, and unforgettable experiences.
“It’s not just about the culinary experience; it’s the Le Cordon Bleu experience. They didn’t just teach us how to make things but gave us a solid foundation that made me more disciplined and punctual. I was given a once-in-a-lifetime chance to fulfill my dream,”
Every student, regardless of their prior experience, had to go through the entire journey: beginner, intermediate, and advanced levels. The first couple of classes focused on basic skills like cutting fruits, emphasizing the importance of foundational techniques and the reasoning behind each culinary decision.
Some of her best memories at Le Cordon Bleu include: meeting her husband on the first day of pastry school and, in her third semester, meeting Chef Nicolas Jordan, who holds the honorary title of “Un des Meilleurs Ouvriers de France M.O.F – ‘One of the Best Craftsmen in France, Ice and Ice Cream’.” Chef Jordan taught her the most, significantly shaping her culinary skills.
Additionally, Le Cordon Bleu’s comprehensive curriculum included wine and cheese classes, enriching her understanding of complementary aspects of pastry arts.
“I had the time of my life learning pastry at the beautiful Le Cordon Bleu Ottawa campus. The structure of our courses and the importance of discipline were quintessential to being a successful chef,” Aakriti recalls. The experience of creating her first three-tier cake remains a cherished memory, setting the stage for her future in the culinary world.
A New Chapter in Canada
Aakriti’s journey brought her to Canada, where she was captivated by the multicultural food scene. Studying at Le Cordon Bleu not only refined her culinary skills but also introduced her to a diverse range of flavours and cuisines. Entrepreneurship was always in her blood, thanks to her dad. The plan was to graduate from Le Cordon Bleu and return to India to introduce the rich world of French pastries. However, after Le Cordon Bleu, she knew she needed some industry experience.
She gained valuable insights working at a Macaron boutique in Ottawa, whose owner was also a Le Cordon Bleu graduate. This experience, along with her time at The 360 at CN Tower—a proper restaurant that was extremely busy in the summer—honed her expertise. Her fondest memory from The 360 was being part of marriage proposals, where she would create desserts decorated with the words “Will you marry me?”
Back in India, Aakriti spent three years running a pastry café. It started as a cloud kitchen, and during the COVID-19 pandemic, she adapted by also creating desserts for a few other cafés in the city. Despite the challenges, her entrepreneurial spirit and innovative approach kept her going.
In 2022, Aakriti got married and came back to Canada to live with her husband. Starting everything from scratch was daunting because her previous experience wasn’t as relevant post-COVID. “There was a lot of unlearning and learning involved,” she recalls. “I did extensive research and felt a connection at the Underpass Farmers’ Market. This felt like a good place to start.” Over an amazing five weeks, her offerings, which were a bit different from other vendors due to their small batch nature and the successful elements she brought back from India, received a great response. “I began getting catering requests, further solidifying my presence in the community.”
Participating in these farmers’ markets allowed her to connect with the local community, build her business network, and showcase her delicious creations. The personal interactions and support from customers fueled her passion and drive to innovate.
Partnering with Cookin
Discovering the Cookin Platform marked a significant milestone in Aakriti’s culinary journey. “Cookin was the perfect next step and opened up endless opportunities for my small business,” she shares. The platform’s seamless onboarding process and robust support system have been instrumental in helping Aakriti manage her business more effectively.
“I started seeing Cookin ads around the city, and someone I know sells on Cookin too. They provide more than just a platform to sell your stuff—they also provide support with menu development and advise on branding and marketing. It’s not just ‘Hey, this is your website, start selling.’”
“I plan to continue to sell on Cookin. I like the flexibility because I just started a full-time job. Weekends are for Oh Confetti, and I wouldn’t have it any other way.”
Since the business is entirely online, Cookin encourages personal touches to build customer relationships. “That’s why I write handwritten note cards. In the beginning, I used to give some freebies and collect feedback too.”
“Cookin is more than just a medium to sell my products. They have provided all kinds of support that has made me a better business owner. The people at Cookin are always ready to help, and I appreciate the industry collaborations as well.”
Advice for Aspiring Chefs
Aakriti’s advice to aspiring chefs and entrepreneurs is simple yet profound: “You will never know if you never try! We spend one-third of our lives working, so we might as well make that time worth it. The pleasure of seeing a product you made out in the market being enjoyed by consumers is unparalleled.”
She emphasizes the importance of trusting your instincts and starting small.
“Begin with a manageable project, something that you can handle without feeling overwhelmed. This way, you can learn and grow at your own pace. Educate yourself as much as possible—take courses, attend workshops, and stay updated with industry trends. Gaining experience is crucial. Whether it’s working in different kitchens, collaborating with other chefs, or participating in local markets, each experience adds to your knowledge and skill set.”
In essence, Aakriti’s message is one of courage, continuous learning, and relentless pursuit of one’s dreams. “Just go for it! The journey may be challenging, but the fulfillment and joy it brings are worth every effort.”
Looking Ahead
The future is bright for Chef Aakriti. She plans to continue innovating desserts, creating special drop menus on Cookin, and exploring collaborative opportunities with other chefs. Her signature naked custard cakes, paired with seasonal fruit fillings, have already won the hearts of many.
“I feel I am just at the tip of the iceberg and am so excited to see where my culinary journey will take me. I love collaborating with other chefs and would love to explore that opportunity as well.”
Aakriti’s journey is a testament to her dedication and passion for pastry. Her love for chocolate and butter shines through in her creations, such as the beloved almond flour chocolate torte. Every step of her journey has been supported by her family, especially her husband, who has been a constant source of strength and encouragement.
“I have loved every bit of it! From learning at Le Cordon Bleu, setting up a business back home, closing shop, and starting from scratch again in Canada, it’s not been easy. But with my family’s support, I have been able to pursue my dreams.”
Chef Aakriti invites everyone to follow her journey and stay updated on her latest creations and events through her Instagram. As she looks forward to participating in more physical events this summer, she is excited to connect with new and loyal customers alike.
Join us on Cookin
Join us in celebrating Chef Aakriti Rastogi’s inspiring journey from Le Cordon Bleu to becoming a successful culinary entrepreneur with Cookin. Stay tuned for more chef spotlights and exciting stories!
You don’t need to be a Le Cordon Bleu-trained chef to be a great cook – anyone can sell food online with Cookin. We are offering a limited-time 14-day FREE trial, so you can experience just how easy it is to sell food online yourself. Get started today!
