With close to two decades of inimitable experience in patisserie and bakery, Chef Surendra Negi, the Master Pâtissier at Taj Palace, New Delhi, have worked across a spectrum of famed brands – both international and domestic, Chef Negi’s expertise and craftsmanship in the field is truly extraordinary. He specialises in creative chocolate craft and bespoke wedding cakes, and his proficiency in classic patisserie techniques and artisanal, traditional recipes makes him a force to reckon with. His favourite desserts are the quintessential coffee-infused Tiramisu and the delicate Opera Cake – both of which are amongst his bestsellers too. In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more…
What are the current hot trends in Indian Bakery industry?
It’s interesting to see the incredible growth in the Indian bakery industry, especially over the last five to seven years. From home bakers to large brands launching dedicated bakery and patisserie arms, it is heartwarming to see the clear focus on this sub-segment of the industry.
With more and more kitchen professionals earning well recognised bakery certifications from some of the world’s finest culinary schools, the industry’s overall output has extraordinarily been enriched by leaps and bounds. So while classic cakes are an evergreen bestseller, entremets and more intricate desserts have made a mark.
Breads and bread making particularly have seen a revolution of sorts with more and more people becoming conscious of consuming freshly baked artisanal bread as against the store-bought packed variety. Specialised bakeries, offering bakes from different regions of India and the world, are also making a mark.
How did you become a Pastry Chef?
This story is from the August - September 2021 edition of Bakery Review.
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This story is from the August - September 2021 edition of Bakery Review.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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