The BusinessDay CEO Magazine August 2017
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<strong>The</strong> <strong>BusinessDay</strong> <strong>CEO</strong>, Aug <strong>2017</strong> | 34<br />
Despite the economic situation , the journey has been amazing. Some days are up while some days are not so great. But I<br />
guess that's the beauty of being an entrepreneur.<br />
Of all the things you could do in regards to food, why did you choose to be a pastry chef?<br />
I wouldn't regard myself as a pastry chef. I love to cook all types of food. I like to see being a pastry chef as the first step into<br />
the culinary business.<br />
What has been your biggest challenge so far?<br />
Running a business in a country where we lack basic amenities like constant electricity. It is really expensive to run a<br />
business on diesel.<br />
Are there any changes you would like to see in your audience's attitude to food?<br />
Not that I can think of. People are more aware of what they want. <strong>The</strong>y want the best and they are willing to pay for it.
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