This festive season, some of the top pastry chefs of India's leading hotel brands share their insights on how to master the craft and what's trending in the industry.
CHEF RAVI VARMA
Pastry Chef, La Patisserie, Taj Coromandel Chennai
Key essentials of mastering pastry craft
Pastry craft is all about creativity and the incredible taste sensations that one can create! The fascination with technique and innovation is a never ending process, and as a pastry chef, and I guess this is true of most professions - one must be a keen learner to identify and grasp new techniques and trends. At La Patisserie, Taj Coromandel- Chennai, the focus is on creating desserts that are marked by interesting textures and thoughtful mix of ingredients.
New trends in India
Today’s guest is so well-travelled and with several TV shows and magazines showcasing the current exciting trends in food and desserts, it becomes imperative for us to keep pace and reinvent our offerings to stay relevant. Patisseries today are not limited to just simple pastries and cakes. Now it is about mirror finished cakes, spider glaze using titanium dioxide, and desserts with various textures and combination of exotic flavours. Today, with the availability exotic berries and edible flowers, creativity is taking a huge leap with interesting flavours and colours. Social media is playing an important role in exchanging ideas. And not only this, with today’s guests wanting camera-ready food, chefs have to be creative in taste, of course, but also in presentation.
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Denne historien er fra December 16, 2016-utgaven av Food & Hospitality World.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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