The hunt for the best pastry chef duo under 23 ended on a sweet note with Academy of Pastry Arts (Bangalore) winning the 2nd edition of JUNIOR PASTRY INDIAN CUP 2018 held in Mumbai, this weekend. The team of Vandana Konidala and Kush Jadav will be representing India at Junior Pastry World Cup during SIGEP show at Rimini, Italy in January 2019. Keeping the main theme of flying in mind, they chose the theme of aviation. Large, tall, impressive chocolate and sugar sculptures were carved as the choppers. With all the minute details of blades, clouds, fog a vast impressive representation was made by Kush and Vandana at the finale buffet. The Junior Pastry Indian Cup was co-hosted and facilitated by Bakery Review magazine, Epicure Frozen Food & Beverages Pvt. Ltd and School for European Pastry, Mumbai.
Teams from various parts of the country like Bangalore, Gurgaon and Mumbai took part in this 2 day tournament. The winners will be competing with 9 other countries at the Pastry World Cup. The competition was ably supported by Epicure Food and Beverages Pvt Ltd who been part of Junior India Pastry cup to support the younger generation of Indian Pastry chefs.
The Winning Team Vandana Konidala and Kush Jadav mentored by Chef Mukesh Singh Rawat from Academy of Pastry Art (Bangalore) shared, “This win will give us a new identity as we will be known as Junior Indian Pastry chefs. It will add value to our future and at this young age getting this recognition is a great experience overall. It will boost our career and will help us getting a perfect career for ourselves. JPIC is a perfect platform for all the junior chefs to represent their skills and get a chance to brighten their career. We are now all geared up for the world cup competition to be held in Italy which will require a lot of effort and time to be put in to represent our country with our creations”.
Special categories were also awarded like the Desert in Glass to Sonali Tandon and Sakshi Grover from Academy of Pastry Art India, Gurgaon and the Best Dessert on Plate, Best Sugar Sculpture, Best Chocolate Sculpture were won by the winning team Kush Jadav and Vandana Konidala, Academy of Pastry Art India, Bangalore.
Day one also saw guest jury consisting of stalwarts from industry like, Kainaz Messman -Harchandrai, Theobroma Foods Pvt ltd, Vimal Sharma, Founder& Chief Evanglist, Bliss Chocolates, Ajay Chopra, Chefprenuer/Consultant, Rushina Munshaw-Ghadiyali, Author and Food teacher. They were present judge the wonderful creations as well as to boost the morale of the participants. Kainaaz Messman-Harchandrai, Theobroma Foods Pvt Ltd said “I am here to celebrate the 2nd edition of Junior pastry cup. It is nice to see the kids making some amazing desserts and pastries, I would like to wish them all the best for their future. Rushina Munshaw-Ghadiyali, Author and Food teacher, further added “Today was a wonderful experience, Indian bakery and pastry is at it’s best right now. Happy to see Indian kids being a part of this wonderful trend of making European pastry.”
Mr. Sanjay Anand, Director, Hammer Publishers Pvt Ltd, the host organization shared, “It was exciting to see the young chefs showcase their pastry talents at the national Qualifying rounds. It was an entertaining 2 days of tough and intense competition. The objective of the Junior Pastry Indian cup is to set up a global outreach and a training ground for large international events, thus creating a younger generation pastry-chefs entrepreneurial ventures and add to the economy of the country”.
Co-presenter Sanjay Tandon, Managing Director Epicure, shared “It was a pleasure to be associated with this event. It is a perfect platform for young Indian pastry chefs to make their mark on International pastry scene”.
As Chef Vikas Bagul, Director, School for European Pastry, who is also one of the jury members, opined “We are happy that School of European Pastry could be part of this pastry world cup qualifying rounds. We got to see the talent and ideas on par with international standards. I wish the winners all the best for the Junior Pastry World Cup and hope they will make the country proud”.
Participants underwent seven grueling rounds which showed their creations in the following category of Sugar Sculpture, Chocolate Sculpture, Individual Chocolate Bonbons, The Felchlin Chocolate Cake, Dessert on a Plate, Dessert in a Glass, Mini Pastries and more. The participants should be proficient in Sugar art, which includes, Boiling sugar, Casting sugar, Pulling Sugar and more. The participants were graded on artistic representation, technical skills, flavor and texture.
The hunt for the best pastry chef duo under 23 ended on a sweet note today with Academy of Pastry Arts (Bangalore) winning the 2nd edition of JUNIOR PASTRY INDIAN CUP 2018 held in Mumbai, this weekend. The team of Vandana Konidala and Kush Jadav will be representing India at Junior Pastry World Cup during SIGEP show at Rimini, Italy in January 2019. Keeping the main theme of flying in mind, they chose the theme of aviation. Large, tall, impressive chocolate and sugar sculptures were carved as the choppers. With all the minute details of blades, clouds, fog a vast impressive representation was made by Kush and Vandana at the finale buffet. The Junior Pastry Indian Cup was co-hosted and facilitated by Bakery Review magazine, Epicure Frozen Food & Beverages Pvt. Ltd and School for European Pastry, Mumbai.
Teams from various parts of the country like Bangalore, Gurgaon and Mumbai took part in this 2 day tournament. The winners will be competing with 9 other countries at the Pastry World Cup. The competition was ably supported by Epicure Food and Beverages Pvt Ltd who been part of Junior India Pastry cup to support the younger generation of Indian Pastry chefs.
The Winning Team Vandana Konidala and Kush Jadav mentored by Chef Mukesh Singh Rawat from Academy of Pastry Art (Bangalore) shared, “This win will give us a new identity as we will be known as Junior Indian Pastry chefs. It will add value to our future and at this young age getting this recognition is a great experience overall. It will boost our career and will help us getting a perfect career for ourselves. JPIC is a perfect platform for all the junior chefs to represent their skills and get a chance to brighten their career. We are now all geared up for the world cup competition to be held in Italy which will require a lot of effort and time to be put in to represent our country with our creations”.
Special categories were also awarded like the Desert in Glass to Sonali Tandon and Sakshi Grover from Academy of Pastry Art India, Gurgaon and the Best Dessert on Plate, Best Sugar Sculpture, Best Chocolate Sculpture were won by the winning team Kush Jadav and Vandana Konidala, Academy of Pastry Art India, Bangalore.
Day one also saw guest jury consisting of stalwarts from industry like, Kainaz Messman -Harchandrai, Theobroma Foods Pvt ltd, Vimal Sharma, Founder& Chief Evanglist, Bliss Chocolates, Ajay Chopra, Chefprenuer/Consultant, Rushina Munshaw-Ghadiyali, Author and Food teacher. They were present judge the wonderful creations as well as to boost the morale of the participants. Kainaaz Messman-Harchandrai, Theobroma Foods Pvt Ltd said “I am here to celebrate the 2nd edition of Junior pastry cup. It is nice to see the kids making some amazing desserts and pastries, I would like to wish them all the best for their future. Rushina Munshaw-Ghadiyali, Author and Food teacher, further added “Today was a wonderful experience, Indian bakery and pastry is at it’s best right now. Happy to see Indian kids being a part of this wonderful trend of making European pastry.”
Mr. Sanjay Anand, Director, Hammer Publishers Pvt Ltd, the host organization shared, “It was exciting to see the young chefs showcase their pastry talents at the national Qualifying rounds. It was an entertaining 2 days of tough and intense competition. The objective of the Junior Pastry Indian cup is to set up a global outreach and a training ground for large international events, thus creating a younger generation pastry-chefs entrepreneurial ventures and add to the economy of the country”.
Co-presenter Sanjay Tandon, Managing Director Epicure, shared “It was a pleasure to be associated with this event. It is a perfect platform for young Indian pastry chefs to make their mark on International pastry scene”.
As Chef Vikas Bagul, Director, School for European Pastry, who is also one of the jury members, opines “We are happy that School of European Pastry could be part of this pastry world cup qualifying rounds. We got to see the talent and ideas on par with international standards. I wish the winners all the best for the Junior Pastry World Cup and hope they will make the country proud”.
Participants underwent seven grueling rounds which showed their creations in the following category of Sugar Sculpture, Chocolate Sculpture, Individual Chocolate Bonbons, The Felchlin Chocolate Cake, Dessert on a Plate, Dessert in a Glass, Mini Pastries and more. The participants should be proficient in Sugar art, which includes, Boiling sugar, Casting sugar, Pulling Sugar and more. The participants were graded on artistic representation, technical skills, flavor and texture.