Culinary Achievers

We very well know by living in the 21 st century that, as we have evolved the things have become more and more refined. The natural processes of storage and cooking have been replaced with chemicals and microwaves etc. This has become a major health concern for people today as they turn towards healthy ways of preparing and consuming food. That is when Spa cuisine comes into picture. Spa cuisine is essentially taking our food preparation and cooking methods back to the simpler and less refined ways of the past. With spa cuisine we try to use the natural elements in food to assist the body in its day to day processes without placing unnecessary strain on it.  Hence, Spa cuisine has few characteristics which define the cuisine like; usage of natural ingredients instead of processed and refined food products. Spa cuisine uses seasonal ingredients as it ensures availability and freshness. Some restaurants may even grow their own produce.   Spa meals are...

Santosh Reddy is an alumnus of class 2008-2011 from the prestigious Indian Academy of Catering technology and Culinary Arts- Brand CAI as it is called today. He has to his credit 14years of professional experience in Indian and International hotel chains. He has trained and worked with hotels like the Taj group of hotels, Holiday Inn, The Leela, Fairmont, etc.His first assignment as a Pastry Chef was with The Park, Hyderabad after which he moved on to Movenpick Hotel & Spa, Bangalore.He is presently heading the Pastry at the Radisson Blu, MBD Hotel, Noida. During his professional career Santosh has acquired a lot of distinction to himself and the hotels he worked for. “The Chocolate Box” Pastry shop at Radisson Blu, was awarded by Times Food as the best Pastry Shop in the NCR Region (Noida) for the Year 2013 and 2014.Santosh spearheaded his team of six chefs at the AAHAR Competitions 2015 where he won 4 gold medals, 5 silver medals, 3 bronze medals in various different categori...

what do the people of the world crave for? Love? Baloney. It’s a purpose. It’s a sum total of your priorities, your memories, the people who come and go, your choices and the results of all that and much much more: mixed around like a concoction of reality and hope. It all started when I was losing myself, when I was losing touch with the world around me and being felt like I was surrounded by a sky full of dementors. Anyway. This was that point in life that probably one would say “every teenager goes through” but personally, I think what matters is how each one’s thoughts wander during such events and controls the mind and soul of a human being- the crucial state of mind that makes all the difference. I was a victim- or rather Survivor- of deception and misunderstanding- two simple words that could cause so much chaos in an 18 year old’s mind. Typing all this makes me second guess myself- is this the truth? Or am I just drowning in self pity? Coming up with an answe...

Ten years back when we started getting trained to be chefs, the practical skills we gained were only through the practical sessions under skilled Chef Trainers or through books. Even with such minimum resources available we could still learn culinary skills which helped us to grow strong in the industry. In the present era of 'Internet', everything is available to make anything and this availability of technology and know-how has become a boon for the budding chefs to gain substantial knowledge and skills. With so many talented  culinary professionals  in the industry, easy access to the online resources and the state of art culinary infrastructure in the leading hotels  in our  country we still have a long way  to make it to Culinary Olympics in general and in  Pastry & Confectionery arts in particular. Being a Chef Trainer and specialising in confectionery arts and mentoring the students hands on with various confectionery mediums like Sugar Cho...