Culinary Achievers

EDIBLE ASPIC WORKS Culinary Artistry or food decorations are used to enhance the overall visual impact of the foods or the places where the food is being served. This emerged as a full-fledged operations of the kitchen brigade specially the Garde-Manger department of a A-grade food establishment . At Culinary Academy of India I have learned the fine art of making ASPIC-LOGOS with pure melted gelatin and food colours. After picking up the basic aspic logo making techniques from Chef Sudhakar N Rao I started experimenting and brought in my own ideas and today , I started making aspic displays with new and highly acceptable techniques keeping in mind the rules of food decorations and presentations. Apart from what I learned in CAI,( http://www.iactchefacademy.com/ ) I started using techniques such as the “inlay”, ”ensemble” and “embedding” and gave my aspic logos and works a three dimensional outlook. Today I can say that aspic is one of the best and most difficult mediums which can be u

26 Feet Multi Block Assembled Ice Sculpture Vertical and Horizontal locking method of Ice Sculpting Final Display of the ICe Sculpture Final Display of the ICe Sculpture 3-Dimensional central vertically assembled Ice Sculpture Multi form 3-dimensional assembly by Tongue & Lever method 15 Feet Vertically Locked 3-dimensional Ice Sculpture Symmetry & Balance - Ice Sculpted Alphabets Understanding Multiple forms and Balancing Understanding Multiple forms and Balancing Life Size 3-D Ice Sculpture with Brand CAI inlay Our Batch Final Exam product Abstract Ice Sculpture used as a back drop in one of the national level competitions Ice Sculptures Sculpture, Carving, Moulding whatever you call… addition method or subtraction method whatever the approach, 3-dimensional or 2-dimensional these were the words I always loved and wanted to make a career with these. In my 7th Class my drawing teacher named me as an artist of my class since then there was no looking back and I al

Indian Sweets packed exactly like European Marzipan Packing and New Look Traditional Indian Pudding - Phirnee Indian Dessert & Savoury Display Indian Sweet Dumpling - Chandrakala Indian Dessert - Barfi presented more like a roulade in European style on a Mirror Indian Sweet Marzipan Style Indian Sweet is known to speak the language of Culture, tradition & love, yet its very presence can make the strongest of hearts melt into infidelity... for when your eyes see more than one variety, it is tough to stay loyal to a single flavor. The raid of Indian sweet boutiques, designer sweets has set up strong competition to the flower culture in India. And now with India on a health drive, sugar-free and healthy, nutritive sweets are becoming the latest rage. As people are traveling out more than ever they are able to savour a variety of sweet meats in Europe & America. When they come back, they look for similar flavors and quality here. It is this awareness and demand that has made

With Chef Gupta, Corporate Sr. Executive Chef, The Ashok Group With Chef M. S. Gill, Director-Food, ITC Hotels and President, Indian Federation of Culinary Association With Chef Ferdinand Metz, President, WACS With Chef Bill Gallagher, Honarary Life President, WACS and Chef Ferdinand Metz, President, WACS WINNING HANSBUESHKENS WORLD’S JUNIOR CHEF CHALLENGE Every individual wants to win, to get what they think they deserve but a mere handful of them get lucky enough to be at the right place at the right time. I am, thankfully, one of them. I have realized a fantasy at a very early stage of my life - representing my subcontinent at a different level before the world, proving more than just a point to the so called ‘intimidating’ nations. The day my principal Chef Sudhakar announced the competition, I was as excited as all others in my batch were. I felt a wave of anxiety and the pressure to perform before my mentors overpowering me. I was determined to please the judges' palate (