Anita Jaisinghani loved food from a young age, but it wasn’t until she moved to Houston that she turned her passion into a career.Jaisinghani was born and raised in India. She jumped into the food industry when she started catering and selling chutneys in Whole Foods grocery stores. From there, she joined the pastry department at Café Annie, where she worked for two years.Ten years later, Pondicheri opened. Three years later, in 2014, Pondicheri’s Bake Lab + Shop was open for business.
Jaisinghani hasn’t slowed down. On top of running the restaurants, she writes recipe columns and has a cookbook that was nominated for a James Beard award. In addition to her attention to quality ingredients and dishes, Jaisinghani is committed to sustainability. In this episode, Shepherd learns how Pondicheri turns food waste into material that helps the environment., so you can find more restaurants serving up great food near you. We’re adding restaurants to the map every week.Field producer by day. Cruise director by night to a busy, foodie, outdoorsy family, which includes two sports loving boys and one craft beer loving husband.