Gurugram is not where most aspiring chefs in Delhi NCR think to look for serious culinary training. That oversight is costing them. By default, meaningful culinary education in NCR region is presumed to be available in South Delhi, Noida or central Delhi – areas with established reputations and visible institutional presence. This conversation often leaves...
Most culinary schools in Bangalore will teach you to cook. Very few will prepare you to work anywhere in the world. That distinction sounds like marketing until you see what it means in practice. An international culinary placement – be it a five-star hotel in Dubai, a fine dining restaurant in Singapore, a cruise line...
Mumbai has no shortage of food ambition. What it has historically lacked is a training infrastructure serious enough to match it. The city’s restaurant industry has exploded over the last decade – cloud kitchens, hotel dining, competitive casual concepts, patisseries, and large-scale catering operations are all hiring and hiring constantly. “But a lot of the...
Ask most people what a professional baker does and they will draw a pretty narrow picture: cakes, bread, pastries, and maybe desserts. What won’t be described is the sheer scope of environments a working pastry professional navigates through a career, because most cooking programmes don’t teach it this way. Hotels have banqueting operations that require...
There is a myth, perpetuated in culinary education, that molecular gastronomy and sous vide cooking are the province of a narrow category of elite, experimental kitchens, the kind that use syringes and liquid nitrogen and charge four hundred dollars a head. That myth is costing culinary students real career ground. The truth is that modern...
Every pastry student hits a point. It’s usually between the third attempt at tempered chocolate and a sugar sculpture that went wrong in humidity. It’s the point they realize advanced pastry is not a creative pursuit. It is an engineering discipline that sometimes produces beautiful things. That difference is relevant when you’re deciding where to...
Here’s a question to sit with before you sign up for any culinary arts course: What kind of chef does the market really need at this moment? The restaurant scene has come a long way in the last decade. Hotels are operating multi-concept kitchens. On any given weekend, independent restaurants are welcoming guests from 40...
Let’s be honest about something that most pastry school brochures won’t tell you: there’s a huge difference between knowing how to bake and knowing how to think like a pastry chef. Courses sell with pretty pictures of croissants and shiny plated desserts. But what gets you through in a professional kitchen is technical depth, and...
You are standing in a kitchen. You are making a dish look really good. You think to yourself. I was born to do this. This feeling comes to you a lot. Maybe it is time to do something about it. If you are in Delhi NCR there is news for you. You do not have...
So you want to be a chef, right? You imagine yourself in a kitchen, hearing the sizzle of a hot pan, smelling fresh herbs, and seeing people enjoy the food you make. Then you think, “How much do chefs actually earn in Mumbai?” It’s a good question, and to be honest its not discussed enough....
