Crafting extravagant custom pastry & cakes for Delhi’s elite. Graduated from Kendall College, Chicago.
It covers a large spectrum of things. Fine temperature control is key for items like custards, creams etc. For plated desserts, rhythm and flow are important. Mousses and set desserts require careful folding.
Breads and yeast leavened doughs are one of the most scientific, yet creative things in the world of baking. It requires incredible precision in scaling, temperatures, responding to the needs of the dough and the yeast and immense practice in shaping. It has allowed me to learn patience, and that even with years of experience, we learn something new every day that we are in the kitchen.
In cakes, attention to detail is incredibly important. Right from construction, to coating, making sure its linear and smooth, to interesting fillings and flavor pairings, to the delicate handwork required for gum paste flowers and aesthetics in terms of flower arrangements, fondant decorations and color schemes.
As a pastry student, we only had the luxury of one savory class. However I learnt most all the basics, and some other important aspects of any good menu. Knife cuts, for me, basically encompass all things a chef should have – precision, attention to detail, uniformity, passion in perfection and dedicated hard work.z
I consider chocolates and sugars to be one of the most challenging yet rewarding things I’ve ever done. I’m seldom prouder than when I have a perfect, streak-free sample of my chocolate, perfectly in temper. Sugars require dexterous handiwork and teaches you to be more resistant to high heat, which is always beneficial in a kitchen.