Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Believing in "Back to Basics" and using traditional techniques and ingredients with the latest trend of presentation in the style of my desserts. My style denotes a special weakness for floral ingredients and adding volume to presentations by using all sorts of elements which gives different textures to a dessert. Breads with a artisan European style baked with lots of love and passion!!
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I started my passion for cooking during my vacations at my house when my mom used to cook her specialties for guests. In my school winter breaks I started working in a local bakery in India where I decided to be a pastry Chef
Culinary Institute of America
AOS in Baking and Pastry Arts,,New York, Baking and Pastry arts & operations (Jan 2004 - Jan 2006)
Institute of Hotel Management & Catering Technology
Bachelors, Hotel Management, Catering and nutrition (Feb 2001 - Feb 2003)
Executive Pastry Chef (May 2012-Now)
Abu Dhabi - United Arab Emirates
Travel: 500 kms