|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Bengaluru’s Academy of Pastry Arts wins second Junior Pastry Indian Cup
|
|
Thursday, 04 October, 2018, 08 : 00 AM [IST]
|
|
Our Bureau, Mumbai
|
The hunt for the best pastry chef duo under 23 ended with Bengaluru’s Academy of Pastry Arts winning the second essay of of the Junior Pastry Indian Cup held in Mumbai recently. The team, comprising Vandana Konidala and Kush Jadav, will be representing India at Junior Pastry World Cup during SIGEP show at Rimini, Italy in January 2019.
Keeping the main theme of flying in mind, they chose the theme of aviation. Large, tall, impressive chocolate and sugar sculptures were carved as the choppers. With all the minute details of blades, clouds, fog a vast impressive representation was made by Jadav and Konidala at the finale buffet.
The Junior Pastry Indian Cup was co-hosted and facilitated by Bakery Review magazine, Epicure Frozen Food and Beverages Pvt Ltd (who have been a part of Junior India Pastry Cup to support the younger generation of Indian pastry chefs) and School for European Pastry, Mumbai.
Teams from various parts of the country like Bengaluru, Gurgaon and Mumbai took part in this two-day tournament. The winners will be competing with teams from nine other countries at the Pastry World Cup.
The winning team, mentored by Chef Mukesh Singh Rawat from the Academy of Pastry Art, Bengaluru, shared, “This win will give us a new identity, as we will be known as Junior Indian Pastry Chefs.”
“It will add value to our future and at this young age getting this recognition is a great experience overall. It will boost our career and will help us getting a perfect career for ourselves,” they added.
“JPIC is a perfect platform for all the junior chefs to represent their skills and get a chance to brighten their career. We are now all geared up for the world cup competition to be held in Italy which will require a lot of effort and time to be put in to represent our country with our creations,” the team said.
Special categories were also awarded like the Desert in Glass to Sonali Tandon and Sakshi Grover from Academy of Pastry Art India, Gurgaon, and the Best Dessert on Plate, Best Sugar Sculpture and Best Chocolate Sculpture were won by Jadav and Konidala.
Day one also saw guest jury consisting of stalwarts from industry, including Kainaz Messman-Harchandrai of Theobroma Foods Pvt Ltd; Vimal Sharma, founder and chief evangelist, Bliss Chocolates; Ajay Chopra, chefprenuer and consultant, and Rushina Munshaw-Ghadiyali, author and food teacher. They were present to judge the wonderful creations as well as to boost the morale of the participants.
Messman-Harchandrai said, “I am here to celebrate the second edition of the Junior Pastry Cup. It is nice to see the kids making some amazing desserts and pastries, I would like to wish them all the best for their future.”
Munshaw-Ghadiyali said, “Today was a wonderful experience, Indian bakery and pastry is at its best right now. Happy to see Indian kids being a part of this wonderful trend of making European pastry.”
Sanjay Anand, director, Hammer Publishers Pvt Ltd, the host organisation, said, “It was exciting to see the young chefs showcase their pastry talents at the national qualifying rounds. It was an entertaining two days of tough and intense competition.”
“The objective of the Junior Pastry Indian Cup is to set up a global outreach and a training ground for large international events, thus creating a younger generation pastry chefs entrepreneurial ventures and add to the economy of the country,” he added.
Co-presenter Sanjay Tandon, managing director, Epicure, said, “It was a pleasure to be associated with this event. It is a perfect platform for young Indian pastry chefs to make their mark on the international pastry scene.”
Vikas Bagul, chef and director, School for European Pastry, who was also one of the jury members, opined, “We are happy that School of European Pastry could be part of this Pastry World Cup qualifying rounds.”
“We got to see the talent and ideas on par with international standards. I wish the winners all the best for the Junior Pastry World Cup and hope they will make the country proud,” he added.
Participants underwent seven gruelling rounds which showed their creations in the following category of Sugar Sculpture, Chocolate Sculpture, Individual Chocolate Bonbons, The Felchlin Chocolate Cake, Dessert on a Plate, Dessert in a Glass, Mini Pastries and more.
The participants should be proficient in sugar art, which includes boiling sugar, casting sugar, pulling sugar and more. The participants were graded on artistic representation, technical skills, flavour and texture.
|
|
|
|
|
|
|
|
|
|