Chef Abhinav Singh, the Pastry Chef at Hyatt Regency Dehradun, personifies great attention to detail and creativity. With an in-depth knowledge of sanitation principles, food preparation and baking techniques and nutrition, the chef brings the most mesmerizing breads, pastries and cakes at the hotel. His ethos as a proud baker is that the different varieties of flour used in baking makes all the difference. He follows basic food chronology, focusing on contemporary style baking techniques in the kitchen.
In 2012, Chef Singh set foot in the culinary world at Hyatt Bangalore as a Commis Chef in bakery and pastry department. He then joined Taj Lake Palace Udaipur, Crowne Plaza Jaipur, Novotel Pune and Double Tree Ahmedabad and later Conrad Bengaluru before joining Hyatt Regency Dehradun.
During his free time, chef loves to drive around and explore undiscovered routes, listening music. As pet lover, he joys ding time with his pet.
In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more.....
What are the current hot trends in Indian Bakery industry?
People are opting for healthy food that also includes vegan, sugar free and gluten free breads as well as pastries without hampering the taste and richness of product is in trend right now.
How did you become a Pastry Chef? You were interested or by default?
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My Approach is Both Strategic and Creative, Aiming to Inspire and Innovate
Ravi Rawat is the newly appointed Assistant Pastry Chef at Sheraton Grand Bengaluru Whitefield Hotel and Convention Center.
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