Sunday, July 12, 2015

ARTISANAL BAKING aka a gourmet vision

ARTISANAL BAKING aka a gourmet vision
Artisanal conjures images of foods being made by hand using traditional methods. This perception is justified, considering Webster’s definition of an artisan as ‘a manually skilled worker’. That said the word gourmet is used liberally. India’s bakery scene is in evolution, with the rise of quality artisan bakery and patisserie operations all across the country!! MEET some of our celebrity pastry chefs who use the KitchenAid while creating these goodies.

Name: Avijit Ghosh
City: Bengaluru, India
Brief Background: A Gastronomic Mastermind who specializes in Pastry, Bakery and Chocolates has immense work experience in his field for 22 years. Started his career as a senior kitchen trainee at the Oberoi School of hotel Management, New Delhi. He has worked with the Oberoi group since then in Kolkata, Bangalore and New Delhi. Trained at “Le Notre” a renowned Pastry school in Paris, we can say he is one of the best in his field. He is also bringing a wide international exposure with his association with Chef Mikeal Azouz, Patissier and chocolatier from France, Chef Luc Eyrie of Valrhona Pastry school, France. He is also the ambassador of the Belgium Chocolate company “Callebaut”.  Chef Avijit Ghosh is the Corporate Pastry Chef. The Leela Palaces, Hotels and Resorts

Name: Daniel Koshy
City: Bengaluru, India
Brief Background: Chef Daniel’s culinary journey began at the Institute of Hotel Management, Chennai in 1995. Having topped the institute, Chef Daniel was selected for the prestigious Oberoi Management Training Programme. Chef Daniel joined JW Marriott, Bengaluru in 2013; a long cherished dream of working with one of the best hospitality brands in the world. At JW Marriott, he has been instrumental in opening the Bengaluru Baking Company. 

Name: Savio Fernandes
City: Mumbai, India
Brief Background: Chef Savio Fernandes has to his credit over 19 years’ of experience in Bakery operations in the hospitality industry in India and Dubai. Currently, he is the Executive Pastry Chef with JW Marriott, Mumbai. He possesses extensive experience in setting up a Pastry / Bakery unit and in creating menus. His forte is Flavours and textures which he incredible at. Chef Savio has gained his commendable experience over the years at different 5 star properties like Madinath Jumeirah: Al Qasr, Dubai, Hotel Oberoi Towers Mumbai, Ramada Hotel Palm Grove, Mumbai and Goa Marriott Resort. He became a part of the JW Marriott, Mumbai in Aug.’03 as Chef De Partie 1. He then moved on to the Goa Marriott Resort – where he spent 3.5 years - as Pastry Chef to further hone his skills. Since July ’08, Chef Savio has been creating pastry delights at JW Marriott, Mumbai and tempting the strongest of will powers to indulge in his mouth-watering creations.

NAME: Pablo Morales              
CITY:  La Coruna, Galicia, Spain (Home town) but based in Delhi
BRIEF BRACKROUND: He began his career when he was 16 years old in Barcelona with one of the best Pastry Chef around Europe “Carle Mampel”, he spent 2 years with him alongside his studies at the renowned pastry college “EPGB” (Barcelona). He moved on to working in a few classics patisseries before he got the opportunity to work in “ME” melia Hotel (Barcelona) as a Pastry Chef. His travels took him to Kuwait to work for the Real Family in the Project “I Love Food” and the last 3 years he spent in  London UK working at the “Luxury Sheraton Park Tower” Hotel , “One O One” restaurant (top 4 best restaurant in the UK) and “Harrod’s” ( the best Store of the world). Today he is with the “The Leela Ambience Gurgaon” as the head pastry chef.

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