Dear Reader,

I pen this short letter to all of you who are just beginning to carve your career paths in this long and fascinating journey called life. In many ways, this is also a letter to my younger self — a quiet reflection on the lessons that time, work and experience have taught me.

In the early stages, life can feel overwhelming. There is so much to absorb, so many voices offering advice, and so many possibilities competing for your attention. My first suggestion is simple: Do not overthink or overanalyse. Another lesson I have learnt over the years is to ignore casual or free advice and instead consult professionals when needed. Protect your private life and your family fiercely. Life will inevitably throw you googlies — that is a given. What must never change, however, is your commitment to truth and to working hard and working smart.

My own professional journey was anything but conventional. I grew up as a physics student, immersed in the practical workings of my grandfather’s business operations. Chocolates and the art of making them were completely new to me. In many ways, it was my science education that held me in good stead. Understanding concepts such as relative humidity and production processes helped me gradually find my footing in the world of chocolate.

Along the way, I began discovering the fascinating nuances of tasting chocolates from different zones, regions and countries. Even today, it continues to amaze me how cacao grown in the same area can produce entirely different flavour profiles depending on the components used — whether milk or alternative milk — or even the environment in which the beans grow, whether closer to fields or gardens. The flavours shift and evolve in remarkable ways.

For me, the journey with chocolate has always been one of discovery and experimentation. I remain deeply inquisitive and curious, and my advice to young people is this: Never lose the child within you. Keep experimenting, keep learning and keep asking questions. Over time, you will gain mastery over the many intricate elements that shape chocolate — temperatures, fermentation, particle textures, grinding methods, and the many processes that transform the humble cacao bean into something extraordinary.

I do not know if I am India’s original chocolatier. What I do know is that I may well be among the most curious and experimental. I work with seasons, moods, wedding celebrations and everyday occasions.

Seasons are particularly important because they influence temperature and humidity — two critical factors in chocolate making. I also work with the delicate ingredients that form the heart of pralines and ganaches. In many ways, I see myself as a chocolate sommelier — someone who tastes, studies and understands cacao, while also working closely with farmers, producers and young, aspiring chocolatiers.

On the entrepreneurial front, my formal qualification is simply a B.Com degree. I am now 60, and nearly 40 years have passed since I graduated in my early 20s. What has truly shaped me, however, is hands-on experience combined with constant learning. Over the years, I have worked in every vertical of the business — from the most basic tasks like operating telephones and typing forms to launching products, understanding marketing and learning to connect with people.

One area that required particular effort was accounts. Understanding financials is essential in any business. Although I did not initially have the time to master it, I worked closely with chartered accountants and gradually built my understanding. My advice to young professionals is simple: If time and finances permit, invest in smaller courses and continuous learning. If you cannot pursue long-term programmes, seek out opportunities to enhance your knowledge wherever you can.

Life is a continuous process of learning and discovery. Stay curious, stay disciplined and stay grounded. Pray, sing, dance and love with abandon.

Sincerely,

Zeba Kohli

Chocolate Sommelier & Entrepreneur