Pastry chefs in South India speak about their careers, the trends in the bakery sector and the challenges they faced in mastering this culinary art
It was my uncle who inspired me to enter this profession. I have seen him work in his bakery since my childhood and I would help out with various errands. My second inspiration was my college professor who encouraged and guided me through the early stages of my career. My senior chefs, when I started in the kitchens, also inspired and guided me.
Key challenges
While running a five star pastry and bakery department, the qualities of ingredients are extremely important. We therefore aim to get the best of the best, whether it is from India or abroad. Procuring and sourcing ingredients can be difficult and very expensive. This also means we have to ensure efficient product management to avoid wastage. There is also a great deal of planning involved in the day to day operations. As most pastry and confectionary items cannot be thrown together at a moment’s notice, there is the need for management and planning to ensure not only the execution of the day to day requirements but also the last minute necessities which crop up frequently in any hotel operation. As we get more young people joining the kitchen, their training is also important. There is a need to pass on knowledge and techniques not only to ensure that the standards do not dip, but also because only with passing of techniques and operational knowledge, can we have the next generation of chef and staff that we can always depend upon.
Bakery offerings
We work with some of the finest ingredients in the world, with our chocolates being sourced from Switzerland and France, butter from France and fruits imported from Europe. We also offer an array of choices to people with diet restrictions, such as sugar free, lactose intolerance, gluten free, vegan, etc.
Trends in India
Much of the clientele today is well travelled and knowledgeable and their expectations are very high. The internet has made the world a small place and increased globalisation has resulted in the demand shift from simple sugar cookies to much more gourmet products. Guests also bring pictures from the internet, expecting perfect execution. The recent years have also seen an increase in café and bakery shops which are popular for cupcakes, macarons, jar desserts, marshmallows, etc. Even people with diet restrictions are not satisfied with simple pastries and desserts. They want creativity, visual appeal and taste to remain unhindered by restrictions. This includes the use of organic ingredients, fair trade ingredients, etc. The popular cakes have shifted from traditional layer cakes to mousse cakes with hidden interiors. Guests are more appreciative of the surprise layer when cutting a cake and will often request for such desserts. Therefore, much of the dessert trends are focused on providing healthful and innovative desserts that keep up with the global trends. We also sell macarons and cupcakes such as red velvet, mango which are very popular. Breads have also become more experimental with chefs experimenting and working with flours that would not have been considered in India even five years ago. Artisanal breads have also become popular.
As small plates are becoming popular, there is a greater interest in dessert samplers and degustation plates. Guests are more experimental which gives them an opportunity to try flavours and combinations that they would not otherwise. Nontraditional ice cream flavours such as caramelised white chocolate and ricottas are also becoming popular; people would not have even considered them a few years ago. With restaurant desserts, the art of plating has become very important and the guest expects elegant and modern desserts.
– Chef Veeramani Kuzhanthiyan, Pastry chef, Taj Coromandel
(As told to Sudipta Dev)
Choosing to specialise in the field of pastry was more of a cultured interest that developed during my last two years in college. I had an excellent mentor and chef who guided me and supported me and never fell short of encouragement, which I think are key elements to developing oneself. I enjoy baking and going to work every day makes me happy. It’s beautiful to see the amount of creativity involved in all fields of bakery and confectionary, from designer breads to designer cakes and gourmet chocolates. It’s a different high and is different from a conventional nine-six desk job and makes me want to better myself professionally.
Key challenges
Being a pastry chef involves continuously developing one’s skill and repertoire, which can honestly fall short if there is a lack of interest or training. It is of utmost necessity that we remain self-motivated, continuously delving into new arenas and taking inspiration from the world around. One should never feel that they cannot do the extraordinary. With the availability of the internet and YouTube videos and so many books, we can better ourselves through continuous research and practice. Practice is the key.
Bakery offerings
At the hotel’s gourmet shop, Nutmeg, we invite guests to treat themselves to an exotic display of desserts and specialties from the bakery that are not only delicious but visually appealing too. With house specialities like Desire, a cake which has 64 per cent rich dark chocolate mousse and vanilla creme brulee, or Maharaja, which is a mango and coriander cremeaux layered in coconut dacquiose, Koing Amann, a caramelised pastry layered with butter and sugar, and our perfectly paired macaroons, we promise you cannot go empty handed after you step in. We take pride in what we serve, and are continuously upgrading our products to ensure repeat visits from our guests.
Trends in India
With travel becoming more affordable, and restaurants more diverse, people in India are keen on being at par with the tastes and innovations of other countries. Some recent trends include – smaller portions packed with new flavours, artistic plating, use of indigenous ingredients that bring about a local flavour, minimalistic components with each best complimenting the other and so forth. It’s amazing to see so many pictures across social media, popularising the art and craft of the pastry world and makes you want to venture out further to better yourself. Sugar art, chocolate art, cake designing are becoming popular in India now, and it is wonderful to see such talented people.
– Chef Michelle Peris, Bakery chef, ITC Grand Chola, Chennai
(As told to Kahini Chakraborty)
I have always enjoyed cooking, but had never thought of it as a career until I was in college. After culinary school, initially I did not think about pastry until the completion of my training. Subsequently I realised the challenges, creativity and complexities that a pastry chef’s job involves and started getting drawn towards it. Pastry chefs can create wonderful breads, pastries, and desserts and are blessed with artistic presentation skills. People admire the desserts as a treat to their eye as well as their palates. Eventually I realised the special reputation that engulfs the creativity of a pastry chef. Now I have several years of experience with different hotels and I am really enjoying it.
Key challenges
Working as a pastry chef definitely has its rewards and challenges. A pastry chef needs to understand the chemistry of food preparation at a level that no other culinary career requires. Some find this aspect of being a pastry chef frustrating while others enjoy the challenge. With the opening of so many hotels different opportunities are available for skilled chefs which has increased job retention. It’s very challenging to hire new chefs and train them to a level.
Bakery offerings
We at Novotel Hyderabad Convention Centre generally try to keep our food fairly simple and subtly highlight the key ingredients of the dessert, making it the star of the evening. We are also popular with guests for fancy cakes which are made to order as per guest specifications. We develop and deliver theme cakes and are constantly innovating. We also have a variety of freshly made breads served for each meal. In our Mexican restaurant, La-cantina, we have a very popular dessert called Tres-leches which has been on the menu for the last four years.
Trends in India
The Indian bakery industry is one of the biggest sections in the country’s processed food industry. There is a demand for various wellness related food which include low calorie food, food without particular allergens and also vegan desserts.
– Chef Manumon, Sous-chef, Novotel Hyderabad Convention Centre & HICC
(As told to Sudipta Dev)
My biggest inspiration to be a chef was my mother. Being a chef was something that just happened and was never a well thought out plan. While in school it was a little bit of a necessity and probably the love for food that got me to start trying my hand at cooking. My mother was a professor and she would always keep lunch ready for me when I would come back from school. This would inspire me to sometimes try and recreate the dishes. The plan was always to become a doctor and I almost got to taking it up. When I cleared the Oberoi hotel management programme, the inquisitiveness and interest to learn was what got me to choose hotel management and I have never regretted the decision. When pursuing my career in hotel management, the chef that I most admired was Chef Raghu Addagada. His pastry finesse and sense of art is what got me to be a pastry chef.
Key challenges
The challenges in being a pastry chef are a lot less today than they were a few years ago. Earlier sourcing the right ingredients was a Herculean task as the number of suppliers were considerably less and quite a few ingredients were not conducive to be grown or sourced in India. For example, the flour available in India is not as gluten rich and hence baking certain kinds of breads were not really an option. Certain kinds of berries were also imported. Today these ingredients are more readily available, due to demand among Indian consumers. Another challenge was baking equipment, but well-travelled and well-read home cooks taking on baking today has resulted in most equipment being available here. But the one challenge that every aspiring chef, looking to take up baking is ‘patience’. Baking requires immense patience and the need to be accurate is also extremely important. There is a constant need for each element of the dish to be perfectly made for your output to be flawless and hence the lack of patience seems one of the biggest challenges in this industry.
Bakery offerings
At the JW Marriott Hotel Bengaluru, we have the Bengaluru Baking Company our deli patisserie that specialises in freshly baked gourmet cakes and pastries. The concept of a baking company originated in India and many of the Marriott properties across the country have one. This innovative concept involves bringing an interactive baking experience for our guests right from a live baking station to masterclasses with our chefs. A particular signature specialty of the BBC are unique, quirky and themed designer cakes for special occasions that are extremely popular.
Trends in India
One of the growing and well appreciated trends in baking as an industry is the sudden rise of standalone pastry shops that strive to produce the optimum quality of products to their consumers. India as a country was closed off to a lot of bakery food that was available abroad, but today that is changing with an increasing number of individuals tasting, experimenting and appreciating the food abroad. Today home cooks are taking up baking at a very professional level and ensure that they in no way compromise on the quality of the products. Today macaroons, cup cakes, cookies have become everyday choices and it’s constantly gaining popularity. So the one bakery trend that is definitely here to stay would be small-scale bakeries providing high quality baked goods.
– Chef Daniel Koshy, Executive sous chef, JW Marriott Hotel Bengaluru
(As told to Kahini Chakraborty)
Being born in a Christian family, cakes were always part of the festivities at home for Christmas, Thanksgiving, etc. While I was growing up, the memories of my mother whipping up cake batter still remains fresh. I would say my inspiration and keen interest in baking was discovered back then. I joined the catering college – MGR Institute of Hotel Management in Chennai and later, worked with Park Sheraton followed by a stint with the Oberoi Trident in Chennai. Further on, I joined P&O Cruise Lines as chef de partie. The learning on the cruise was tremendous as the menus offered on the cruise were global cuisines which changed based on the locations where the cruise sailed.
After my stint on the cruise, I joined The Park Chennai in 2002 as chef de partie under the leadership of Chef Willi Wilson and later Chef Rajesh Radhakrishnan who helped me hone my own style as a pastry chef. There has been no looking back since.
Being in this industry, it is important to have a good foundation and be formally trained as baking is considered to be a culinary science of its own and can be quite technical involving subjects like food science and kitchen math. All you need is passion and fascination for food with a mix of science and creativity.
Key challenges
Pastry art still has a long way to go in India in terms of producing world class bakery products. There is a parallel gap between the quality of pastry art in India and the level of skill available. This is primarily due to lack of infrastructure at the basic level, quality of trained instructors, and sufficient exposure to world class baking. There are very few culinary schools in India that offer professional training in pastry or bakery. Most employees end up learning on the job.
Besides, since ingredients used in bakery goods play a vital role in developing good quality products, locally produced ingredients are not sufficient and do not contribute to international pastry standards. Even basic products like cream and butter that are locally sourced differ vastly from European produce in taste and texture. Most equipments are still imported and local brands are not preferred which can be challenging. Pastry being a science, it is important to think out of the box, but yet be exact, geometrical, consistent and pristine in all we do and create.
Bakery offerings
At The Park Chennai we specialise in custom made designer cakes and speciality desserts which are very well known in the city. Our pastry products are ordered and used by customers who wish to have our cakes for their special occasions held even at other venues outside the hotel. We also boast of churning our own homemade gelatos and sorbets with no limitations in combining unique flavours to suit our customers’ liking. We also specialise in fusion flavoured chocolates and customised desserts. We have introduced various hi-tea concepts like hanging stands and a unique floating buffet with food suspended from helium balloons which have been very well received. We have also introduced a variety of liquid nitrogen desserts merging Indian flavours like tender coconut which are hugely popular and requested by our patrons regularly.
Trends in India
Earlier guests were happy with traditional puffs and pastries, whereas now there is an increasing demand for macaroons and fancy French pastries. Hi tea concepts are getting more sophisticated and advanced with guests wanting traditional English style menus which include delicately prepared scones, canapés, cookies and finger sandwiches. In India the industry is flourishing to an extent that we will soon have edible 3D printers that will print your favourite cake!
– Chef Santhosh, Executive sous chef, The Park Chennai
(As told to Sudipta Dev)
With an experience of around 12 years in the hospitality industry, I believe I had a great start since I have worked with many local and international bakeries and hotels including spending two years in Dubai. I was given ample opportunities in my field of work and had lot of chances to interact with many influential and experienced chefs from around the globe. Even though I have been with The Zuri Kumarakom for just a little while, I have always been passionate about cooking and the culinary arts and bakery segment.
Key challenges
Being the land of spices, almost all the raw materials, in terms of flavours and spices, that we require, are available in Kerala locally and the rest are also available at local stores through imports. However, one of the main issues that are being faced by pastry chefs in South India is the lack of proper equipments, especially for small and mid segment properties, due to hefty investments. Equipments like chocolate printers are very expensive and therefore we are not able to adopt and produce intricate techniques which are only possible through such technology.
I also feel that the Indian bakery industry suffers in terms of trained and skilled manpower, not for lack of training but mostly due to better opportunities which are available overseas with international catering companies providing better remuneration even to beginners. However, at The Zuri Kumarakom, we are able to train the staff according to our needs and provide skill based, on-the-job training to them.
Bakery offerings
Being an eco-friendly resort, The Zuri Kumarakom focuses on creating authentic Kerala cuisine. However, keeping up with the growing demand for fusion items, we have also created and introduced fusion dishes like Masala Chai Pannacotta, Cardamom Jamun Cheesecake, Chocolate Mink Truffle, Carrot Cake with Cream Cheese Frosting. These items have been added to the buffet and are available through a la carte as well due to their popularity amongst the guests.
Trends in India
The industry and clientele are looking towards individual portions of desserts, even in the buffet. Also, since people are gradually moving towards trying new and unique dishes, we have incorporated South Indian spices like cardamom and cinnamon in the desserts menu. Also we are trying to utilise local herbs and spices in the dishes, in an effort to make unique and different items because people are looking for a change from normal desserts.
– Chef Boban Thomas, Pastry chef, The Zuri Kumarakom, Kerala Resort & Spa
(As told to Archana Sharma)
With over 18 years of experience, I started my career from Kochi and have gained significant experience by working in India and abroad. I worked for a catering company in Kuwait, spent a year and a half in Maldives and worked with hotels like Sahara Star in Mumbai, The Leela Kovalam A Raviz Hotel before joining Holiday Inn Cochin around two and a half years ago. I got an early interest in cooking as both my parents were working and being the elder brother, I was given the responsibility of making breakfast at times and since people considered me talented in the field, I focused my training to becoming a pastry chef.
Key challenges
Bakery is a dynamic industry and with many new brands or chains entering the India market, we have to keep up with the competition. Regularly updating our menu is the main challenge here and therefore, keeping with the innovations in the field is also imperative. Another issue we face, is the lack of ingredients and introduction of new trends. At times we are unable to source even local materials and people are not able to access better machinery or molds. In India, people are more focused towards reducing costs which affects quality. The reason for better bakery sales in other countries is because of their focus towards quality rather than cost.
Bakery offerings
Being interested in fusion trends, we at Holiday Inn Cochin, are trying to incorporate the taste of Kerala flavours like jackfruit, cardamom, mango with western dishes and create items like the Payasam Terrine. Recently we made Jackfruit and Cardamom Ice cream, also Coconut and Mango Mousse Parfait, Gulkand and White Chocolate Cake. We are looking at adopting the essence of Kerala like spices and fruits, in our desserts.
Trends in India
People are moving away from the traditional rice and chapatis and are visiting bakeries more often. They are also eating out more and gradually moving away from traditional desserts. And as people are becoming more health conscious, even though they are consuming more desserts in terms of pastries, they are limiting their intake of calories by avoiding more sweet dishes, fattening sweets and opting for lesser cream.
– Chef Regi P George, Pastry chef, Holiday Inn Cochin
(As told to Archana Sharma)
I graduated from Sri Balaji Institute of Hotel Management, Tamil Nadu after which I began my career from the Radisson Group of Hotels in Chennai. I then went on to be a part of reputed hotel groups like Holiday Inn, Le Meridian, Cruise Line Carnival where I spent eight years of my career serving Indian and international guests. My previous assignment was with Crowne Plaza before I joined Alila Bengaluru as an assistant pastry chef. I have immense admiration for Chef Mayur Thapa, executive chef of Crowne Plaza for his passion for the profession and his ability to bring new ideas to the table.
Key challenges
The world of baking is getting complicated as the global guest portfolio is well traversed and exposed to global cuisines and has an extremely good understanding of the things presented on the table. It is an endless pursuit of innovation and creativity to keep the guests happy and present dishes that satiate their taste buds due to superlative guest expectations.
Bakery offerings
At Alila Bengaluru, we offer the Farm to Table experience to our guests which highlights the significance of local food production to present fresh yet quality rich culinary delights to the end consumers. The menu features distinct Indian flavours but are crafted ingeniously to lend a global flavour and character making it appeal to our global guests. Some of the recipes are Tiramisu with Poached Fig and Espresso Foam, Baked Yoghurt infused with Dark Palm Jaggery, Baked Lady Kenny – channa stuffed with raisins soaked in sugar syrup and baked.
Trends in India
Molecular gastronomy is one of the most happening trends on the food scene which lends unique dining experiences to guests. Deconstruction of a particular recipe is an interesting trend which is catching up in India.
– Chef Santhanam, Assistant pastry chef, Alila Bengaluru
(As told to Rituparna Chatterjee)
Being in the industry for over 14 years, I have worked with various major hospitality brands in India as well as abroad, ranging from The Oberoi in Agra, Crowne Plaza in Bengaluru, Hilton in Chennai to the US Carnival Cruise Lines gaining great exposure and unique learning experiences.
During my school days, I observed celebrity chefs like Chef Sanjeev Kapoor and Chef Sultan Mohideen, which initially got me interested in the kitchen and later, with the help of my hospitality management institute, I started to understand and learn the proper art of cooking. And now cooking has become more than just a passion for me – it has turned into a way of life.
Key challenges
The pastry and bakery sector is mainly about understanding the ingredients. Without having the proper working knowledge and skills, one cannot learn the potential of different materials and the ability to create something unique and utilise the ingredients in the right way.
I feel that the main challenge being faced by any chef is the lack of quality manpower in our country. Also getting the right quality ingredients and raw materials is an issue. However, at Ramada Resort Cochin, we are able to deliver quality products and dishes with the help of the knowledge and focus of the staff, while enabling training on the job.
Bakery offerings
Being a resort property, our offerings cannot be matched by other properties in the region. We mainly focus on providing simple and light desserts rather than presenting grand and elaborate dishes, making us unique in the entire Kochi region. Our most popular bakery offerings include the Apple Pie, Tiramisu and Mocha Crumble.
Trends in India
Earlier, the Indian bakery industry wasn’t given much focus but with recent developments, the bakery industry is gradually gaining increased importance and people are realising that bakery is more than just bread manufacturing and are understanding the efforts, knowledge and skills that are required for being a pastry chef. Also the focus of the Indian clientele is shifting and they are starting to look for different and enhanced flavours and dishes, even in terms of bakery.
I believe that people are also gradually starting to prefer lighter desserts. For the past four to five years, the buffet used to be a grand area with voluminous cakes and desserts but lately, the same is decorated and filled with individual portions and smaller pastries, which seems to be enjoyed by all.
Also people have started looking into alternatives of butter and are reducing the quantity of the same, in order to cut on calories. The bakery industry has started exploring various other alternatives which will enhance the taste, while reducing the fat and calorie intake.
I feel that even though we are moving forward in a positive direction, we are still not in a position to compare ourselves to other Asian markets like China which are better developed in terms of knowledge towards the bakery industry, have better, skilled and trained manpower and are in a closer proximity to better technology.
However, despite facing all these challenges and more, India has been able to create a mark in the international market and make a name for itself in the global bakery industry, just on the basis of the quality of bakery offerings.
– Chef Arun Sivakumar, Sous chef, Ramada Resort Cochin
(As told to Archana Sharma)
Honestly, my 18 attempts to join the army were unsuccessful and I became frustrated because of it. A branch of IHM Pusa had just opened in Faridabad, so I decided to join the diploma course in confectionery and pastry arts. I got so involved in the course that it made me forget my dream of serving the nation and I started enjoying the world of flour, sugar, eggs and milk.
Key challenges
Training new people in this art and seeing them leave when they have learnt their basics, then further training new guys to see the same thing happen over again is a challenge. There are a few handful of people who once trained will stay with us to practice their skills and perfect them.
Bakery offerings
Wedding cakes in particular are gaining ground. A lot of guests have gotten into three dimensional cakes and theme cakes. They come with their ideas and suggestions of how they would like the cake to be decorated for their loved ones.
Trends in India
With changing habits of consumers there has been a transformation. Paying heed to health consciousness while at the same time maintaining the taste has been one of the new challenges. Health consciousness has also given rise to smaller portions. The ‘free-from’ trend is also gaining ground in the in-store bakeries. It includes bakery products which are free from gluten, allergens, trans fats and animal products. They are hot items in these times, as are organic and non-GMO products.
Besides experiencing growing demand for healthy bakery products, the mushrooming of bakery cafes is also the new trend. The concept of bakery cafés, although has gained traction during the recent years, is not new to India.
– Chef Pramod Singh Negi, Pastry chef, Vivanta by Taj Yeshwantpur
(As told to Kahini Chakraborty)
I have had the good fortune to work under accomplished chefs in the kitchens of Grand Hyatt Mumbai, then Four Seasons Hotel Mumbai moving on to the resort style property of Four Seasons Resorts Maldives. Then back with Hyatt at Grand Hyatt Doha, The Ritz-Carlton Abu Dhabi, Grand Canal and finally arriving at Park Hyatt Chennai. Most of these hotels are well-known brands, and large properties. At Park Hyatt Chennai, the presentation is very different as it is more on a personal note, and for me, it is a great learning.
Key challenges
The pastry kitchen is all about planning and strategising beforehand. So that is a really important aspect. You have to be creative all the time, and think of new ways of creativity.
Bakery offerings
Park Hyatt, as a brand is all about keeping it very simple, but using the finest of ingredients and the same style is reflected in our desserts as well. It could be something classic like a Pavlova, but the meringue should be perfect – the cut fruits artistically presented on the top. Or it could be a dessert with a contemporary twist like the Lemongrass Pannacotta, an Italian classic with an Asian flair.
My own speciality is a Handmade Chocolate Praline with sea salt. Something very unusual, but well appreciated. Our desserts are creative, but simple. The ingredients are something we don’t compromise on and the finest imported ingredients are always used.
Trends in India
Bakery trends in India are on an all-time high trajectory. Guests are well travelled these days and are always seeking something authentic. If we present macaroons, they have to be the very best melt-in-the-mouth variety, exactly what you would find in Paris. If it is a tiramisu, it better be a true replica of the ones you could eat in Italy. Also, handmade or artisanal bakery items are in demand, as guests want to see true creativity and a chef’s pure passion flowing through their desserts. Bakery is a very fast evolving dimension in the entire foodscape of India.
– Chef Dinesh Pai, Assistant pastry chef, Park Hyatt Chennai
(As told to Rituparna Chatterjee)
My journey as a chef started in 2004 when I joined IIHM and completed my Diploma in Bakery and Confectionery in 2006. Post this I gained my first experience of working at the Taj Rambagh Palace, Jaipur as an industrial trainee for six months. After that I became a full time commis chef at Trident Hilton, Jaipur in 2007. Then I became DCDP of Vivanta by Taj – Connimara, Chennai in 2009, and continued my career in The Westin Hyderabad Mindspace as CDP and now I am the pastry sous chef for Marigold by Greenpark, Hyderabad.
As I have a sweet tooth, I was fascinated looking at my mother baking cakes for me when I was a kid, which was my hobby and later became my passion. My mother is my inspiration for me becoming a pastry chef.
Key challenges
The primary challenge is selecting and retaining the team who can understand and implement my ideas and thoughts and updating myself and implementing the same. Assuring the quality of raw materials constantly and therefore keeping up with innovative ideas and requirements of the customers, and giving them quality products is another challenge. We are always trying to implement fusion desserts like Gajar Swiss Roll, handmade Mehandi Cookies, Gulab Jamun Cheesecake, etc.
Menu planning and budgetary control is another challenge. We need to give guests a variety of desserts and pastries everyday, so planning the menu plays a very important role in hotels where every dessert and pastry should look, taste and be presented differently. Above all while planning the menu, I have to keep my budget in control and not exceed it.
Bakery offerings
The USP of our hotel is the variety and unique selection of desserts – Green Tea Tiramisu, Red Velvet Warm Chocolate Pudding, Apple Pouch with Rosemary Syrup, Indonesian Layered Cake.
Trends in India
In the past 10 years, the Indian bakery and confectionery field has grown rapidly but still there is a need to meet the standards of the global bakery and confectionery industry. With rapid growth and changing eating habits and spending power of the people, bakery products have gained popularity among the masses. The sector typically constitutes pastries, cupcakes, breads and breakfast rolls, croissants, pain au chocolate, and a variety of doughnuts. According to research and market reports, the confectionery industry is the third largest revenue generator in the processed food sector.
– Chef Rajesh Yadav, Pastry sous chef, Marigold by Greenpark, Hyderabad
(As told to Rituparna Chatterjee)
With over 10 years of working experience in the industry, I have been trained and employed with many local bakeries, and got my first break at Grand Hyatt Mumbai after completing a diploma from the Institute of Hotel Management in Mumbai, providing me with a great experience and learning platform and giving me the opportunity of gaining proper working knowledge under several culinary experts.
I have also worked as chef de partie at ITC Windsor Bengaluru and The Westin Hyderabad Minspace, from where I joined the Hyatt Regency Chennai as sous chef, and took charge of the pastry and bakery section. Currently with the Hilton Chennai, I am responsible for guiding the team and also creating innovative and unique concepts for our outlets like Vasco’s, an all day dining global cuisine restaurant and Est, a 24 hour contemporary café.
I believe my parents have been my biggest inspiration throughout my life journey as they have taught me the importance of hard work and sacrifice in order to succeed in life.
Key challenges
The bakery industry requires a great deal of skill and knowledge due to its precise and exact nature and therefore chefs need to put forth great attention to detail. Being a part of this industry for a while, I have been a participant as well as the leader for many teams and have witnessed their passion for the industry which helps them to come up with extremely innovative dishes, a challenging task by itself.
At present, I feel that the main issue that is being faced by any pastry chef in the country is the changing focus of the industry towards re-inventing and re-creating the concepts and dishes and being able to stay on top of the competition. Creating a dish in itself isn’t easy but with that comes the uncertainty about the success of the dish as things work differently in different regions. As guests are well aware about techniques and dishes, it is becoming more challenging to create something new, unique and innovative in the kitchen for our guests.
Bakery offerings
In order to focus on the bakery offerings, Hilton Chennai has established a live counter as part of Est cafe in the lobby of the hotel, providing an opportunity for the guests to observe the bakery section and the team at work during the final stages of baking breads and cookies, which is a really interesting process for the guests. We have a lot of popular dishes in the menu and we keep coming up with new ones. Presently, the Raspberry Chocolate Cake and the newly conceptualised mango desserts are doing really well.
We also use natural ingredients in our desserts, which is appreciated by most of the guests as they are looking for healthier options. Our team has also created many fusion desserts out of which the chettinad and gulkand ice cream, showcasing the original flavours of South India, are well received by the guests.
Our team at Hilton Chennai always strives to create a ‘wow’ factor with our dishes and we undertake many innovative creations like during Christmas, we created a 12 ft Christmas tree, completely made of chocolate, which not only highlighted the creativity of the staff but also implied that guests can expect a lot more from the bakery section.
Trends in India
The bakery industry is undergoing many changes and is gradually becoming very competitive, especially with a lot more talented youngsters entering the culinary side and choosing a career in the pastry and bakery segment. The industry is moving forward and I believe that innovation and creativity is the way ahead for all of us.
– Chef Murugan Sailappan, Sous chef – bakery and pastry, Hilton Chennai
(As told to Archana Sharma)
My career path started from home about a score of years ago, the affiliation came from the desserts made by my brother. I have tried my own desserts using the basics learnt from him. It was at the age of 17 that I realised my passion was baking and creating new desserts and this made me enter the industry at the age of 19.
It was not until I worked under Chef Ronald Neumbar that I found my natural skills towards the profession. However I was given an opportunity to further develop these skills under Chef Neumbar in the process. My career includes positions at the Centaur Hotel, Juhu Beach in Mumbai, Le Royal Meridien Mumbai, J W Marriott Mumbai Juhu, Rama Roma restaurant Landshut, Germany, Novotel & HICC Hyderabad and The Westin Hyderabad Mindspace.
In time, I have elevated from commis cook to pastry chef, first presenting my creations to my brother. Over the years I have experimented extensively with all desserts recreating famous desserts and bringing out something new in the process.
Key challenges
Working as a pastry chef definitely has it positives as well as challenges. One of the main challenges would be consistency. Mastering the techniques to obtain the same consistent result is most important. It gets a bit tougher, because it involves teaching others. Apart from this, to understand correctly what the guest/patron really wants and to be able to deliver it to him is a challenge for any pastry chef. Another region specific challenge that a pastry chef in India faces is the availability of ingredients. Not all ingredients are readily available to make desired products which restrict the creativity sometimes.
Bakery offerings
Some of the products that attract guests are croissants, macaroons, customised cakes, chocolates, lavish dessert buffets for breakfast, lunch and dinner. Some of the unique selling products of our hotel are Bamboo Charcoal Bread, Bamboo Charcoal Macaroon, Prego’s famous Mud Pie, Tiramisu and the list goes on.
Trends in India
With guests and patrons being highly enthusiastic and up-to-date about the global trends, we need to evolve all the time as well. It is harder to pin point a certain trend because of the huge versatility among the guests and no particular trend lasting for too long. Guests nowadays have their own preferences and likes and are also very particular and definitive in what they want.
– Chef Shashi Bhuwan, Pastry chef, The Westin Hyderabad Mindspace
(As told to Rituparna Chatterjee)
With 10 years of experience in the hospitality industry, I have learned from some of the best pastry chefs in India and abroad. After completing my graduation in hotel management, I did my MBA from IIBM in Hospitality Management and worked with Hotel Ashoka Grand and The Capitol, Bangalore and was lucky to work in Kuwait and The Leela which helped me to hone my skills as a pastry chef.
The person who has inspired me the most is my mother, pushing me, till date to learn, experiment and develop myself as a better pastry chef. When I see a guest appreciating my desserts in the buffet or on an a la carte menu, it gives me immense pleasure and inspires me to do my best. At the end of the day, in our profession, guest satisfaction is the most important thing, and only if the guest is happy we believe to have done our job properly. Another thing which inspires me is my staff which looks up to me, as they are being mentored by me. They come up with a lot of creative ideas in the kitchen inspiring me to give my best and be a part of the team and
give better products at the end of the day.
Key challenges
I feel being a pastry chef is not an easy job. We have to constantly think of new and innovative desserts and presentation options to deliver a unique experience to our guests at all times. Also, the availability of ingredients is a key challenge as it is not easy to procure a lot of ingredients since they can be expensive or are not available in India.
Bakery offerings
I am proud to be associated with the first managed Aloft property in India as a pastry chef, as it is a young, vibrant and a sassy savvy brand. During each meal, we serve 15 desserts on the buffet with a rotation menu in place so that the desserts are not repeated and our guests get to try different desserts at all times. However with popular demand and through feedback, I feel our desserts are being liked by the masses. I would say the USP of my department lies in me and my team’s ability to create special desserts as per the guests wishes.
The USP of my desserts served in our hotel is to try and use fresh ingredients and to create desserts as per the guest’s favourite ingredient which could be anything. Some of my unique creations are a Trio of dark, white and milk chocolate sensation, Apple Caramel Mousse, Chocolate Hazelnut Fudge, Pistasosia, Raspberry Macaroon Cake, Papaya Basil Parfait with berry confit.
Trends in India
A lot of guests nowadays are asking for sugar free chocolates and pastries. Making desserts with natural sugar free is also gaining popularity and guests’ demand for them in our buffets and a la carte menu. Also, people are asking for gluten free breads very often these days.
Fusion desserts are increasing in demand with Indian desserts being presented in a different style, like a gulab jamun being served coated with chocolate and gajar ka halwa being served in a chocolate cup or almon tuille.
People are also looking at smaller and individual portions to be served as guests can try a lot of desserts without the intake of too many calories. Also, smaller portions reduce wastage of food and help in enhancing presentations.
– Chef G Prasanna Kumar, Pastry chef, Aloft Bengaluru Cessna Business Park
(As told to Archana Sharma)
My parents owned and operated a successful bakery in downtown Delhi. My earliest childhood memories are of the aroma of baking bread and chocolates and I always knew that this was my true calling. My uncle Ali, a professional pastry chef, also inspired me to choose this profession.
Key challenges
Every profession has its own challenges. Being a pastry chef, it is easier to please guests but those best moments always come through certain challenges. One is creating a highly motivated team and inspiring them to create art from ordinary things. The generation gap has created a work atmosphere that is much more demanding. We need to constantly innovate to keep the team motivated and retain their interest and passion. The high cost of food materials and costly equipment and spare parts are other challenges.
Bakery offerings
Being a renowned resort and Ayurveda spa, our guests expect things to be as natural as possible. We avoid using synthetic flavours and colours. Emphasis is also given towards whole food rather than refined food. Guests can choose from a wide variety of whole grain breads besides some classic desserts made with locally grown berries and fruits. We believe in the Zero mile concept, hence we grow fruits and herbs within the hotel’s premises using organic methods of cultivation, which in turn are used in our bakery.
Trends in India
Generation Y is more conscious about what they consume. So guests are more conscious about calorie intake and are adventurous in trying out different flavours and combinations. Micro portions and variety is the current trend, besides the focus on being as natural as possible.
– Chef Amanat Hossain, Pastry chef, The Leela Kovalam
(As told to Kahini Chakraborty)
