Modern French Pastry (Egg And Eggless)

Being from the family of food lovers, I was always attracted to the culinary world and in no time the attraction took the form of passion. It started with cream cakes and pastries and made its way into the chocolate world soon. In a few years after international exposure I divulged into variety of cuisines from various parts of the world and there was no looking back.

Friends and family who saw me growing up wrapped in the miasma of food art started coaxing me to go professional with my passion and convinced me to start my own classes to share what I learnt. It’s more than thirteen years since I am imparting the skills of creating cuisines to the interested people and it’s time you also awake the dormant gourmet in you.

Though primarily it’s passion that takes you to the various echelons of the food world, professionals need to learn certain guidelines that help in sustaining the passion. It was this thought that made me pursue the course at IHM and I came out with flying colours from the institute. At our academy you will also get the required certification along with the world class training facilities. It’s time you let your passion take the wings and create the culinary delights you always wanted to make. Just go for it.