GlobalSpa
03-Mar-2022
“For most of history, Anonymous was a woman.” ~ Virginia Woolf. On this International Women's Day, GlobalSpa recognizes and celebrates the women in the industry as we delve into their success mantra they follow, mistakes that have helped them grow, and of course, their WELLNESS philosophy.
Naimita Jagasia is the founder & chef of An Ode to Gaia - India's only luxury, plant-based patisserie. Her all-women pattiserie team has worked tirelessly to recreate your childhood favs, bakery staples and classic French delicacies using plant-based ingredients.
What is your wellness philosophy?
For me, mental wellness is more important than physical wellness. I let go of dietary habits propelled by diet culture and focussed on things that made me feel good, and that's my philosophy to remain happy. Emotional and mental happiness leads to physical happiness, and all of this coupled with a good skincare routine and face massage every evening!
Your success mantra?
If you want to go far, go together. Success is sweeter when your team joins you at the top!
A lesson you learned from making a mistake?
I learned to truly trust my gut, because your gut never lies.
Any piece of advice for all the women out there?
Create lasting friendships with women, because your girl gang will always have your back. Another piece of advice I wish someone gave me is to always seek mentorship from established women in your industry, and other industries. Women supporting women with no vested interest is a much stronger tool to help you grow, than any collaboration or business partnership.
What has been your biggest pride as a doyenne?
When I first started my journey as a pastry chef in the plant-based world, I had no clue what I was doing and where it would lead me. Now, as a pioneer in this field, it brings me the greatest joy ever to see my desserts and recipes being recreated all around the world. To be able to empower the next generation of plant-based patissiers has always been the goal and everyday I am a step closer to helping and empowering more women in the F&B industry who, like me, had little to no experience when starting their journey.
