By Oliver Mirza,
Managing Director & CEO, Dr Oetker India Pvt Ltd
It’s rare that one finds passion as a child and gets to follow it later in life. I had an upbringing surrounded by food, which became my passion. Coming from a diverse Indian-German background, I was always exposed to different kinds of food – be it the natural aroma of herbs and spices in the Indian cuisine or the flavours and compounds of Western cuisine. My affinity for food springs naturally. I recall that most of my evenings or weekends would be spent in assisting my grandmother, a chef in Strasbourg. At home, my father used to prepare delectable Indian food, with organic flavours wafting all over the house. Along the way, I found that my tradition inspired me to be on a constant pursuit of experimenting with food.
When I stepped into my teenage years, I realized it and chose to transform my passion into my profession. As they say, ‘Your work is to discover your work and then, with all your heart, to give yourself to it’. Soon, I discovered my love and connection with chocolate. I often thought, ‘Why should I settle down with any chocolate when I can indulge in hand-crafted chocolate and create scrumptious truffles and rum balls all by myself?’ Fortunately, I got an early opportunity for a three-year internship that made me a certified Confiseur & Chocolatier. Today, apart from making traditional Christmas chocolates, I also make gingerbread, truffles and the likes with my kids to double their happiness.
My tryst with cheese-making started when I came to India. It was difficult to find fresh, pure (non-adulterated) milk to make quality artisanal cheese. So, I kept a few goats at home and used their milk to make goat cheese. My obsession to make the best artisanal cheese became a perfect way of unwinding during weekends. My first year in India was tough. Soon, I realized a quintessential thing about this country - India has to be experienced and lived every minute. So, to acquire an in-depth market perspective and knowledge, I started touring different locations, specifically Old Delhi. I was amazed by the fact that people in this country have a dynamic taste palate. Everyone here is a big foodie and relishes every cuisine and meal with the same zeal. It was a significant learning for me.
I took this knowledge back to my work and invested in the growth of the business. In the role of a country coach, I spend most of my day at work. Beyond work, I try and ensure that I take out time for the five women in my life – my wife and four beautiful daughters, along with my incessant passion for cheese-making. For most people, their biggest challenge is their ‘job’, or maybe lack of time away from it, but it is always better to put passion to the wheel, as it will give immense happiness and peace. In short, ‘Never slay this demon of passion in you; it is a must for your life!’
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