Prittle Prattle News In Conversation With Chef Sahil Mehta
1. Why did you decide to become a pastry & bakery chef? Tell us a little bit about your journey. Pastry & bakery chef:
I came back to India in the year 2003-2005 after graduating in hotel management, in 2008 I went back as I saw a huge potential in the bakery and pastry domain, after I ate a cake from a well reputed hotel in Delhi I realised the need of authentic products.
2. Where and how were you trained to become one of the finest chocolate and bakery experts in India?
I was trained at Lenotre which is the Mecca of bakery and pastry schools.
3. Describe your experience with multicultural and multilingual teams.
The experience has been brilliant , meeting so many professionals/ people from different cultures.
4. Have you ever trained or taught students in the past?
No, I haven’t always wanted to tie up with someone with the same vision as mine.
5. How did your collaboration with Tedco School of Culinary Arts happen? Have you created a set of recipes to teach for this particular course?
Rahul and I were introduced through a common friend and the vision , passion was the same we instantly clicked.
Haven’t created anything specific just the right techniques, authenticity and real recipes from the motherland of food france.
6. Are you looking at collaborating with more culinary schools in India?
Not
7. What are your future plans?
I’ve always worked as a consultant and shall continue doing so creating brands and teaching.
