Walk into any high-end bistro in Cyber Hub or a luxury dining room on Golf Course Road, and you’ll see that what diners get on their plates is not just food but a piece of art. It involves thinking like a designer right from conceptualizing and sketching the design to executing an idea. This is...
Taste or looks, what matters the most when people go to dine out in a city like Bangalore? This question would have held no substance half a decade ago, as the focus of chefs earlier was clearly aligned towards creating lip-smacking food. Today, things have changed. What diners in Indiranagar, Koramangala, or Lavelle Road get...
If you ask this question to any seasoned pastry chef, they will tell you one common thing: that the kitchen is a laboratory, but the plate is a canvas. The moment a guest sits down at a high-end restaurant, there is a distinct “hush” that falls over the table when the dessert arrives. That moment...
If you find yourself walking into a kitchen in Treviso and try asking for a “Tiramisu Cake,” you might get a peculiar look. To the local purist, Tiramisu isn’t a cake; it’s a spoon dessert (al cucchiaio). It isn’t meant to stand up like a stiff wedge of supermarket cheesecake. It must be a soft,...
If you’ve ever watched a YouTube video of Jacques Pépin deboning a chicken in under a minute, or sat through Anthony Bourdain’s deep dives into the back alleys of Lyon, you know that being a chef isn’t about memorising a list. It’s about building a “culinary passport.” You start in one place, but you pick...
Bangalore has outgrown its reputation as simply a technology capital. The city now stands as a premier destination for culinary enthusiasts seeking serious training. The explosive growth in Bangalore’s restaurant scene, artisan bakeries, and specialty cafés has created unprecedented demand for professionally trained chefs and bakers. For aspiring culinary professionals, the path typically begins at...
A decade ago, anyone interested in pastry training considered moving abroad. Paris, maybe Singapore, sometimes Australia. Mumbai wasn’t even part of the conversation at all. One baked at home, maybe took a quick weekend class somewhere, but professional training? That happened elsewhere. The landscape of Bandra or Lower Parel looks completely different today. Proper artisan...
Precision or passion—what truly defines a baker in today’s competitive culinary landscape? A few years ago, baking was often viewed as a secondary craft, something that happened in the back of a kitchen to supplement a main meal. Today, that perspective has shifted entirely. When a guest walks into a high-end patisserie in Delhi or...
If you’ve spent any time watching Gordon Ramsay’s Boiling Point or scrolling through the high-speed “day in the life” reels of line chefs on YouTube, you’ve seen the intensity. You’ve seen the sweat, the blue band-aids, and the frantic “Yes, Chef!” echoes. But if you’re asking, “How can I become a chef?” you need to...
Taste or looks—what matters the most when people go to dine out? This question would have held no substance half a decade ago as the focus of chefs earlier was clearly aligned towards creating lip-smacking food. Today, things have changed. What diners get on their plates is not just food but a piece of art....
