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...
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...
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...
Have you ever taken a bite of a good croissant or a creamy crème brûlée and thought? I want to make something like that? If you still feel that way, you are probably ready to do something with your love for desserts. The good thing is. You do not have to go to Paris to...
The truth is, eggless baking has really improved a lot. We do not have to deal with flat or crumbly eggless baking anymore. Now you can find beautiful eggless cakes, pastries and desserts at expensive bakeries.. The good thing is, you can make these eggless cakes, pastries and desserts at home if you know the...
Amaury Guichon spent ten hours on a lion’s mane. Not the whole lion. Just the mane. The body had already taken four days to make and 180 pounds of dark chocolate using giant egg-shaped moulds, dark chocolate because its higher cocoa butter content makes it sturdier than milk. The tools he uses are not from...
If you walk into a high-end patisserie, the display case looks like a battlefield of terminology. To the uninitiated, everything is just “cake” or “pie.” But for a pastry student, the distinction between a Tart and a Torte is foundational. It is the difference between shortcrust and sponge; between structural snap and rich, flourless decadence....
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...
