BakeryBiz, Sept-Oct, 2018
Malaysia-based Academy of Pastry Arts has lined up big expansion plans for India, Singapore and the Middle East, reports Manoj John
The Academy of Pastry Arts opened its centre in Mumbai recently, taking the total number of schools in the Asia-Pacific region to five. The launch event saw stalwarts such as Chef Manjit Gill, Chef Jean Francois Arnaud and master chocolatier Christophe Morel in attendance. An array of pastry chefs prepared a dessert buffet for the guests.
Chef Niklesh, managing director of the Academy, delineated the Academy’s journey from starting the first centre in Malaysia to opening its latest school in Mumbai. He said, “The Academy’s mission is to groom aspiring chefs create good pastry makers.”
The newly opened centre is spread over an area of 10,000 sq ft, with six state-of-the-art kitchens coupled with a student lounge, cafeteria, store room and an oven room. The Academy is planning to open its next school in Kolkatta.
Chef Manjit Gill, during his speech, remarked, “Indian confectionery market has a huge potential. Indian confectionaries are today on par with International standards.” The academy was also the venue partner for this year’s India Pastry Cup, which was held later.
Chef Arnaud conducted a four-day training session in Mumbai, with a view to helping the students prepare a complete pastry buffet. He also taught them the nuances of working in a professional kitchen, which includes maintaining cleanliness and the correct use of fresh ingredients.
At the session, Arnaud explained mini pastries for buffets in restaurants or for cocktail parties. The recipes were based on French pastry techniques, and he combined flavours such as cardamom and caramel, and saffron and apple or pears. He also experimented with traditional choux.
Arnaud spoke about the shelf life of pastries, specifying that pastries taste best when freshly baked and their taste and texture change very fast, especially in the hot and humid climate in Mumbai.
The Academy, meanwhile, will expand its curriculum to include Indian and other international cuisines. Renowned French chef Guillaume Lejeune has been appointed director of pastry studies. Lejeune has worked in several Michelin Star hotels and restaurants.
The Gurgaon centre, the first in India, is teeming with new activities. It will soon set up a hot kitchen within its premises to offer more techniques to its students. The Academy, which has six kitchens spread across 9,000 sq ft, plans to add seven more. It is taking up 8,000 sq ft of additional space for the new kitchens.
The Academy started its first school in Malaysia. Currently, it has three schools in India and one in Philippines. It will be setting up another school in Jakarta by this year-end another school in Singapore next year. In India, plans are afoot to open a school in Kolkata. The Academy is also planning to expand to the Middle East.
The Academy imparts techniques for baking simple breads, pies, tarts and cookies, and teaches nuances of baking such as panning, sugar display and precision chocolate display.
The academy offers certificate courses, diploma and advanced diploma in pastry and bakery arts, besides offering several weekend courses.
Students from the academy have represented the country in several national and international events such as World Pastry Cup, World Pastry Championship, Asia Pastry Championship and Modial De Sucre.
It imports most ingredients used for baking from abroad. Chocolate, which is a key ingredient in the training process, is imported from Belgium.
