Wednesday, April 29, 2009

Chef Khajaram Bhaduri


Royal Icing Tube Embroidery


Poured and Pull Sugar Work


Chocolate Works


Chocolate Moulding


3-Dimensional Nougatine Work


Pulled and Blown Sugar work


Pastillage Model


Nougatine Show Piece


Marzipan Moulding


Assembled Chocolate Show Piece
I am an alumni of Chennai IHM passed out in the year 1995 and started my career with the Welcomgroup Sheraton and then moved overseas to work with Sun Cruises, Uk. After working for 7 years I joined the first and premier Culinary institute in India i.e. Culinary Academy of India, Hyderabad with the sole intention of sharing my technical skills with the young generation & help them in becoming chefs in the future.
Culinary Academy of India as a platform I started exploring and experimenting new concepts in 'Royal Icing', 'Pastillage', 'Sugar Confectionery', 'Blow Sugar Works', 'Pulled Sugar Works', 'Nougatine Center Pieces' and 'Couverture Confectionery'.
My aim is to develop 3 Dimensional high rise Pastry & Confectionery show pieces and enter the record books one day. I have posted some of the pictures of my works which I did recently in Culinary Academy of India, Hyderabad.
I would be available to one and all to discuss and help Chefs, aspiring students in their endeavor to achieve something in the field of Pastry & Confectionery Arts.