Note: Having been invited to this event, I'm covering it since it is a positive for the Chennai food scene. Not paid to cover it except in parting cupcakes. ;) Any food sampling done was free of cost since this was an open house meet for press and bloggers.
...........................................................................................................................
When it comes to the baking scene in Chennai, we know there's a lot of room for improvement especially among the more common bakeries. And improvement happens when the upcoming chefs are educated by experienced chefs in the industry. Right now there aren't too many great catering colleges focusing on quality and practice. But now Food Consulate is offering a Diploma in Baking and Pattisserie from this month onwards. A six month course that is affiliated to City & Guilds UK a leader in vocational training.
Presentation and Preparation
As part of the inaugural ceremony for the course, Food Consulate showcased the plethora of dishes that the students of the course will be trained to create. It was a wonderful sight and an achievement by itself to bake more than 60 dessert and bread items over the period of just a few days. Having been there the previous day, I had seen the chefs and staff busy at work to shape and bake the baguettes, mold the chocolates from the world famous Callebaut couverture chocolate and build some of the cakes on display layer-by-layer in a short duration. The end result was splendid as you can see.
People and thoughts behind the course
Mr. Mohamed Ali who owns Food consulate, Velachery where the course will be held said since the diploma is highly focused on the practical and conceptual aspects students who pass out will be able to venture even into entrepreneurship if interested. Food Consulate as the name suggests, is a modern fully equipped kitchen set up with everything necessary to cook and bake anything. They usually hold baking/cooking classes and are open for corporate events.
Chef Antonio Maximilian was in his element shaping the tender bread dough skillfully while keeping an eye out for the various forms of bread proofing and baking too. The Chef-in-charge for Pantry d'or in Chennai which has rave reviews, Chef Max as he's usually called has more than 30 years of experience worldwide on cruiseliners and his guidance will be critical for this project.
I spoke to him to know his views on the current situation of catering education in India and he had some interesting things to say. The average catering student from a rural background in Chennai lacks a good knowledge of English he said, and since most of the great baking recipes are in English, they are at a disadvantage since they cannot easily experiment and improve. Hence communication is also given equal focus in this course and this seems a very sensible move to me. A chef who can communicate well in the global language will not be limited in any way because of language constraints.
Also, when I asked him to explain what would be different about this course, he mentioned the plan was to focus not just on recipes or practice but to teach the concepts behind baking and cooking itself. This makes perfect sense and especially so in cooking because individuals have different tastes and may require customization and a true Chef will be able to tweak and do wonders.Do hope to taste the difference this kind of teaching makes a few years down the line.
Next, I spotted Mr. Keshav Krishna who also owns a Chocolate making business, Cheers chocolates and was busy handling the chocolate making. The truffles I had the next day were amazing. Some of the credit of course has to go to the amazing Callebaut couverture chocolates that were used in creating these beauties.
What is taught?
The course itself focusses primarily on baking and dessert making with cakes, cookies, patisserie products, puddings, hot desserts, cold desserts, breads and viennoiserie being covered.
Importantly, the course is more focused towards those who wish to open their own cafes and interested in food entrepreneurship.
Brochure:
Guests
Some of the well known names of the food industry had graced the occasion like
Dharmen Makhwana - Executive Chef The Leela Palace
...........................................................................................................................
When it comes to the baking scene in Chennai, we know there's a lot of room for improvement especially among the more common bakeries. And improvement happens when the upcoming chefs are educated by experienced chefs in the industry. Right now there aren't too many great catering colleges focusing on quality and practice. But now Food Consulate is offering a Diploma in Baking and Pattisserie from this month onwards. A six month course that is affiliated to City & Guilds UK a leader in vocational training.
Presentation and Preparation
As part of the inaugural ceremony for the course, Food Consulate showcased the plethora of dishes that the students of the course will be trained to create. It was a wonderful sight and an achievement by itself to bake more than 60 dessert and bread items over the period of just a few days. Having been there the previous day, I had seen the chefs and staff busy at work to shape and bake the baguettes, mold the chocolates from the world famous Callebaut couverture chocolate and build some of the cakes on display layer-by-layer in a short duration. The end result was splendid as you can see.
People and thoughts behind the course
Mr. Mohamed Ali who owns Food consulate, Velachery where the course will be held said since the diploma is highly focused on the practical and conceptual aspects students who pass out will be able to venture even into entrepreneurship if interested. Food Consulate as the name suggests, is a modern fully equipped kitchen set up with everything necessary to cook and bake anything. They usually hold baking/cooking classes and are open for corporate events.
Chef Antonio Maximilian was in his element shaping the tender bread dough skillfully while keeping an eye out for the various forms of bread proofing and baking too. The Chef-in-charge for Pantry d'or in Chennai which has rave reviews, Chef Max as he's usually called has more than 30 years of experience worldwide on cruiseliners and his guidance will be critical for this project.
I spoke to him to know his views on the current situation of catering education in India and he had some interesting things to say. The average catering student from a rural background in Chennai lacks a good knowledge of English he said, and since most of the great baking recipes are in English, they are at a disadvantage since they cannot easily experiment and improve. Hence communication is also given equal focus in this course and this seems a very sensible move to me. A chef who can communicate well in the global language will not be limited in any way because of language constraints.
Also, when I asked him to explain what would be different about this course, he mentioned the plan was to focus not just on recipes or practice but to teach the concepts behind baking and cooking itself. This makes perfect sense and especially so in cooking because individuals have different tastes and may require customization and a true Chef will be able to tweak and do wonders.Do hope to taste the difference this kind of teaching makes a few years down the line.
Next, I spotted Mr. Keshav Krishna who also owns a Chocolate making business, Cheers chocolates and was busy handling the chocolate making. The truffles I had the next day were amazing. Some of the credit of course has to go to the amazing Callebaut couverture chocolates that were used in creating these beauties.
What is taught?
The course itself focusses primarily on baking and dessert making with cakes, cookies, patisserie products, puddings, hot desserts, cold desserts, breads and viennoiserie being covered.
Importantly, the course is more focused towards those who wish to open their own cafes and interested in food entrepreneurship.
Brochure:
Guests
Some of the well known names of the food industry had graced the occasion like
Jugesh Arora - President of SICA - South India Culinary Association
Chef Ashok Kumar - Executive Chef Aloft Hotels
Chef Boopesh Pichaimani - Corporate Chef French Loaf/ Le Chocolatier
Chef Geethakrishnan - Managing Director Concept Bakers
Details of the course:
Title of course: Diploma in Baking & Patisserie
Number of students per batch: 15
Accreditation center: Affiliated to City & Guilds UK. (Manipal Global)
Duration: 6 months (480 hours of hands on experience)
Course fee: 3 lakhs
Scholarship: Available for promising patisseries.
Assistance with entrepreneurship after course: Yes
Contact:044-42630001
Photos taken at the event
Showcased Items
Tarts - fruit tart
The Crew
Chef Antonio Maximilian
Details of the course:
Title of course: Diploma in Baking & Patisserie
Number of students per batch: 15
Accreditation center: Affiliated to City & Guilds UK. (Manipal Global)
Course fee: 3 lakhs
Scholarship: Available for promising patisseries.
Assistance with entrepreneurship after course: Yes
Contact:044-42630001
Photos taken at the event
Showcased Items
Breads
Pastries
\ Chocolates
Truffles
Tiramisu
Tarts - fruit tart
Peach Crumble
Macaroons
The Crew
Chef Antonio Maximilian
It's really most important article, for more visit dark chocolate gifts online in Nagpur
ReplyDeleteGreat Blog! For any information in reference to Baking Courses do visit SEP.
ReplyDelete