Chef Shaikh Shafique, Pastry Chef, Indore Marriott Hotel
He began his career with the iconic brand Taj as a Management trainee and worked for the brand for 6 years across India. Post that, chef Shafique worked with various hotel brands including Marriott, Radisson and Upper crust in India and abroad. He is recognized for his preparation of healthy breads and desserts that are gluten-free, vegan, and sugar-free. In an exclusive interview with Sharmila Chand he talks about current trends and his work philosophy
What are the current hot trends in Indian Bakery industry?
Classical cakes and pastries, with a touch of modern style, gluten free, vegan and sugar-free.
How did you become a Pastry Chef?
I was always keen on following art and indulged in abstract, portrait and canvas art forms. This bent of mind coupled with my interest in cooking lead me to pursue the line of a pastry chef. I must add that Pastry Chefs are like artists who play around with colours, flavours, shapes, textures, and sizes in minute details. Hence, my interest and hard work paid off, and collectively worked to nurture me as a pastry chef.
What is your working philosophy?
I go by a simple philosophy - Keep your basics right and all things will fall in place eventually. Do not cut corners on quality, hard work, and keep gaining knowledge. Every day try to learn something new.
This story is from the February - March 2022 edition of Bakery Review.
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This story is from the February - March 2022 edition of Bakery Review.
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