Bakery and patisserie workshop

“A recipe has no soul. You as the cook, must bring soul to the recipe.”

– Thomas Keller.

On the 14th of February, 2025, a Bakery and Patisserie Workshop was conducted in the Concept Hall of The Bhawanipur Education Society College from 10:00 A.M. onwards, led by internationally trained chefs of the IIHM’s Institute of Pastry and Culinary (IPC). This workshop featured the preparation of two delightful savoury items along with two exquisite desserts, showcasing techniques, and skills that undoubtedly captivated and inspired all. The desserts were prepared by Chef Arun Vijaya Kumar, who has 15 years of experience as a Pastry Chef with assistance from Chef Adil, a student chef currently studying at IIHM IPC.

The first dish was a German dish called Mushroom and Spinach Quiche (Eggless) for which Chef Arun explained the ingredients which included the ingredients for the crust and the ingredients for the Filling. The crust was made up of an assortment of flour, cold butter, salt and cold water whereas the filling included mushrooms, spinach, onion, garlic, olive oil, flour, milk, heavy cream, cheese, cornstarch, black pepper, nutmeg and salt. Chef Arun explained the beauty of the dish and informed the audience of the process of assembling the filling in the crust till it was time to bake.

Blueberry Clafoutis (Eggless), a French dessert, was the second item that was prepared. Blueberries, flour, granulated sugar, milk, melted butter, vanilla extract, baking powder, and salt were the ingredients and both chefs demonstrated how the ingredients together, formed the mouth-watering dish of the Eggless Blueberry Clafoutis.

While the preparation of cooking was going on, students were called on the stage to witness the procedure and at the same time, questions related to the world of culinary arts were asked to the audience. One of the students from the BESC even got the opportunity to attend a culinary class by IIHM after delivering a correct answer. At the end of making two dishes, the audience had the opportunity to taste them and with that, the journey of being a culinary expert came to an end at noon.

Reporter – Moubani Maity
Photographer – Gourav Chowdhury