Interview

Committed to quality and creativity, Chef Ashish has been a passionate baker for more than a decade now. Armed with a professional qualification in Bakery and Confectionery from B.T.C. Pusa New Delhi, he has thoroughly enjoyed working with various well known brands in hospitality like The Claridges, New Delhi, The Park Plaza Hotel Noida, Clarion Collection Hotel New Delhi and Mosaic Hotel Noida. Currently leading the bakery team at Crowne Plaza New Delhi Mayur Vihar Noida, Chef Ashish likes to prepare his products like pieces of art with sweet, meticulous confections. He has an eye for details and loves to use seasonal ingredients. Above all, he aspires to prepare at least one signature dish to wow his guests so that they round up their meal in a memorable style. In an exclusive interview with Sharmila Chand, he talks more about himself and his work: Thinking Out of the Box Ashish Kumar, Bakery Chef, Crowne Plaza New Delhi Mayur Vihar Noida

What are the current hot trends in Indian Bakery industry?

Bakeries today are not limited to just simple pastries and cakes. Chefs like to think out of the box and present exotic range of desserts. Creativity is taking a huge leap with interesting flavours and colours. Social media is playing an important role in exchanging ideas. Today’s guests want camera-ready food; hence chefs have to be creative in taste, of course, but also in presentation.

How did you become a Pastry Chef?

Well it all started when I joined Hotel Management industry and I developed an interest towards bakery and I felt most passionate, lively and happy about the same.

Who are your idols, who all have inspired you?

I am always inspired by Abdul Wahid, Pastry Chef, Westin Gurgaon and Sanjay Bahadur, Pastry Chef, ITC Hotels.

What are your Hot Selling bakery items?

All our guests swear by the Chocolate Truffle Cake and Carrot Cake. In addition to our signature truffle cake, we are constantly experimenting with flavours from different regions which have been appreciated.

What is the demand these days in Bakery?

Health is taking a centre stage in the country where more and more consumers are choosing the healthier options and gradually the industry is also adopting practices to deliver to this trend. This is being done by moulding and using ingredients and creating offerings that are healthier.

What about the health quotient? How do you take care of that aspect? There have been plenty of introductions of dessert hybrids in the market recently. In addition to these hybrids, there is a good demand for vegan, gluten free products, less cream desserts and low calorie desserts as well. The consumer market itself has grown in the aspect of more health oriented products. There are also other introductions of sweet and spicy desserts as well as sweet savoury items on the menu create a value addition as well.

Your favourite tool? My favourite tool has always been Chocolate Tempering Machine as it helps in utilising jacketed bain-marie bowl heating and incorporates a refrigerant compressor for cooling to allow for a perfect tempering of any type of chocolate or compound coating. philosophy of leading chefs and bakers of the present times in the field.

Evolving Customer preferences: Over a course of time, guests have evolved in their preferences and are looking for more innovative concepts in bakery. That can be a challenge to constantly keep pace with the new ideas.

What do you like about your job? Chef’s job is to present food in a manner that makes guest happy. A bakery chef is to take this to next level and make the customer’s experience memorable enough to set the tone for the guest’s day as the dessert is the last course of the meal.

What is your strength as a bakery chef?

My passion for my work is my core strength.

What are the challenges a bakery chef has to face in his job?

Creativity and imagination is a must for creating all kinds of sweets, and sometimes, other non-sweet desserts as well. This being said, this constant need for new, aesthetically pleasing and tasty desserts, where every little detail counts, is what makes competition such a challenge for bakery chefs.

Understanding the process of modern technology: The present day bakery industry has gone through a sea change in the range of bakery products and confectioneries. Modern bakery machinery and equipment are clearly the result of innovations and constant research that have revolutionised the industry. If one wants to survive in the midst of cut throat competition, it is important to adapt one to the changing trends, which is the firm

What is your working philosophy? There is no shortcut to success. One must work with passion and commitment.

What are you passionate about besides baking?

I love reading books on general knowledge and playing cricket.

How do you like to de-stress? I prefer to de-stress myself by unplugging from work when I am at home and play with my kids.

What are your dreams? To create a fun and productive work environment.

Lastly, what is your mantra for success?

Dream big and work towards it.

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