Institute of Bakery & Pastry Arts is a leading institute for learning Bakery and Pastry Arts in Delhi,India. We are offering Pastry and bakery diploma and certificate courses. The founder Chef Balendra Singh holds 18 Year of professional experiencein pastry industry. The courses here are internationally certified for making a bright career in Bakery profession
Institute of baking and pastry arts (IBPA) provides Bread Baking classes in Delhi. Our faculty members hold 20+ years of global experience in bakery industry. Learn from the best at IBPA! More info visit: http://www.chefibpa.com/
Institute of Bakery & Pastry Arts is a leading institute for learning Bakery and Pastry Arts in Delhi,India. We are offering Pastry and bakery diploma and certificate courses. The founder Chef Balendra Singh holds 18 Year of professional experiencein pastry industry. The courses here are internationally certified for making a bright career in Bakery profession
Institute of baking and pastry arts (IBPA) provides Baking classes in Delhi. Our faculty members hold 20+ years of global experience in bakery industry. Learn from the best at IBPA! More info visit: http://www.chefibpa.com/
Shineroad’s chef training and workshop program is more than just learning and nurturing the art, it’s about brewing friendship and baking new ideas. Chef Shao Jun, a certified senior chef by China Bakery Association and the winner of “The Best Creation” in Shanghai Expo 2010 was in India to provide an insight of the mainstream gastronomic to the budding bakers from the Industry.
The training session was organized at the bakery unit of Shineroad at kundli, Haryana. Chef Jun trained the chefs to make scrumptious cakes and also provided a session on garnishing and presentation of palatable to perfect trainees on cake decoration skills. All the cakes were made from scratch during the session to ensure that every piece of cake was not only beautiful but also tasty. Chef Jun did not limit himself to demonstrate cakes but also passed on his knowledge to run a successful commercial kitchen.
The training module involved a workshop; the trainee chefs were showed unique piping techniques and usage of various icings, rolled fondants and marzipan in decoration of cakes.
The last session entailed training on butter crème filling, leveling and splitting of the cakes and various ways of crumb coating. All the trainee chefs were more than satisfied after the session,
