The masterclass took students through the art and skill of making Chocolate Choux, Chocolate Craquelin, Filled Bonbons (Raspberry Ganache) and more

Chef Carsten Kej, Pastry Chef from Zealand Business College (ZBC), Denmark, engaged culinary management students of the IHM-A over a two-day masterclass in bakery and pastry recently. “Ji Chef” was the first takeaway from this masterclass. Since 2018, IHM-A and ZBC have had a partnership, making it a much-awaited annual event for the students. The masterclass took the students through the art and skill of making Chocolate Choux, Chocolate Craquelin, Filled Bonbons (Raspberry Ganache and Pistachio Crunch), Braided Challah, Stollen with an almond crumble, Danish pastries and Strawberry Pavlova.

Chef Carsten, during an exclusive interaction, revealed that his third trip back to Aurangabad has again been a fascinating one. His first thought when it comes to his trips to India is always about the hospitality he receives. He reiterated that, in his experience, no other culture has hospitality ingrained in its DNA like India. He went on to appreciate the batch of IHM-A students for their commitment and dedication to learn. His advice for every culinary enthusiast is to not just go out there and blindly hop on the bandwagon, but to sharpen their skills and knowledge.  According to him the most important question to ask oneself is "Am I enjoying this?” The answer to this is, “Ji Chef! We thoroughly enjoyed your class.”