"I've learned to embrace my lack of formal training because it’s what sets me apart from everyone else"Roshan Gopaldas-Samtani is quick to admit that she does not have the flair many pastry chefs have. But she still has an ace up her sleeve: her lack of culinary schooling.pastry chefs
As practicum for her communication arts and business management course in De La Salle University, her group set up Chocoholics, Inc., which produced and sold chocolate truffles and brownies. “It was successful. And I guess I just took it from there, making desserts for family and friends, then friends of friends.”was officially founded and by the time she graduated, she was already a successful entrepreneur.
“Consistency is key. For example, the cookie that you fell in love with the first time you tasted it, has to taste the same each and every time after that. And I guess that’s why people keep coming back.”