Balendra Singh currently belongs to the well-trained pastry chefs in India! With a flair for innovation and acumen of international pastry cuisine. He is a dedicated Pastry chef, who initially studied his art in The IHM Dehradun with a focus on bakery and confectionary. He worked With top luxurious International Branded Hotels, UmaidBhawan Palace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW Marriott New Delhi, Pullman and Novotel New Delhi, The TajMahal New Delhi & cruise ship around the world. Expenses knowledge in casual & fine dining, a-la-carte, buffet & Banquet and pastry shop setup homemade ice cream and handmade chocolates. After enjoying 17 years with the industry and finesse his skills as a pastry chef and chocolatier, he returned to his roots in culinary education and held a position an Executive Pastry chef at International Institute of Culinary Arts IICA-New Delhi teaching cooking and management courses. As he believes "Eating fuel the body, but eating good food fuels the soul". An endeavor to impart this knowledge of his, 'Excellence' programmed has been introduced, which consists of a melange of Pastry, Chocolate, and Entrepreneurship. He started his own INSTITUTE OF BAKERY & PASTRY ARTS (New Delhi) and also started "Balendra's Baking Classes"(BBC), every month in different five-star hotels all over India. As a culinary educator, he draws from his many years of culinary experience to pass along to students not only the skills for success in the kitchen but also for life. He feels those life skills are the most important things they can learn: teamwork, cleanliness, organization, respect, integrity, compassion and being able to laugh and enjoy what you are doing.
Chef Ishwar Rawat joins IBPA, Institute of Bakery and Pastry Arts New Delhi teaching professional and Hobby Chef Programmes for Bakery and pastry. He has done his Diploma in Bakery and Confectionery from Delhi institute of hotel management (Lajpat Nagar). He has a vast range of experience in fine dining, buffet and à la carte. Chef Iashwar has worked in the Bakery profession for more than 17 years. In the last 17 years, he has worked with top luxurious International branded hotels in India, The Grand New Delhi, Crown Plaza Today Gurgaon, Carnival Cruise lines USA, Jumeirah Beach Hotel, Dubai (UAE). He continues to hone his own educational skills during his down time from school by reading, practicing new techniques and running the different sets of classes and events we have at IBPA New Delhi.
Chef Tavleen joined IBPA as an Asst. Chef Instructor. Her portfolio includes taking hobby classes for home baker's and also everyday classes for students who are opting for the Diploma in Pastry Arts Chef Tavleen has also trained and gained experience from JW Marriott Hotel,New Delhi making her able to tackle any problems that aries in the baking field. It has also made her confident and able to take independent decisions in the baking kitchen. After completing her one year diploma in Level-2 Food Prepartion and Cooking(patisserie) affilated from City & Guilds, London she is now pursuing her graduation in b.com from Delhi University.Her work allowed her to develop her home bakery and taking up orders for small events. She started baking out of sheer passion and which eventually became her profession. She has now returned to her educational roots by being a teacher at IBPA,New Delhi. At the end of the day she is happy and content with what life has given her.
Chef Surbhi joins IBPA as an Asst. Chef Instructor. Instruct Home Professional Pastry Programmes and Hobby chef Cooking classes. Chef Surbhi Gupta has also trained and gained experience from Indian Habitat Centre, New Delhi. She has done her graduation and Completed her 1 year Diploma in Bakery and Pastry Program Level 2 from City & Guilds, London and advance diploma from institute of bakery and pastry arts. Her work allowed her to hone catering skills as well which also include running VIP catering opportunities for Celebrities. She has now returned to her educational roots by running hobby chef cooking at IBPA, Vikaspuri, New Delhi.
She started her culinary journey in her grandmother's kitchen when she was 5 and has come a long way since. She has trained in Singapore under Chef Nick of the White Ombre and has then taught a high school culinary course at the Mountain institute, Arizona. Currently living in Delhi, she is a visiting professor at the Institute of Baking and Pastry Arts in Delhi and is taking orders for vegan, gluten free and other speciality baked goods.
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