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  • Callebaut Patissier of the Year 2024 announces its finale chefs line-up

    Callebaut Patissier of the Year 2024 announces its finale chefs line-up

    Mumbai: Callebaut, renowned for producing the finest Belgian chocolate, concluded the regional qualifying rounds of its flagship event, Callebaut Pâtissier of the Year 2024 for India in Mumbai, Delhi, and Bengaluru. The third edition of the competition aims to create a platform in India that enables chefs in the country to craft their signature creations and showcase their creativity.

    Each round announced two winners who qualified to compete in the finale event, which will be held in Mumbai in May 2024.

    Representing the West region are Chef Nilesh P Dewulkar, Pastry Chef of Sofitel BKC, and Chef Yash Chhabria, co-founder of Cacaobleu Haute Chocolaterie, Mumbai. Chef Anshul Grover, Pastry Chef, Indian Habitat Centre, and Chef Millan Shoran, Chef De Partie, JW Marriott Aerocity will represent the North region. Last but not least, Chef Sandeep Sharma, Commis Chef – JW Marriott Kolkata, and Chef Krishanu Dey, Chef De Partie, Ritz Carlton Bangalore will represent the South region.

    Talking about the competition, Chocolate Academy Mumbai head Chef Pratik Deshmukh said, “The Callebaut Pâtissier of the Year event is a prestigious event for chefs and chocolatiers to showcase their expertise and make a mark nationally. The 2024 theme ’Craft Your Signature’ is aimed at encouraging creativity and originality. The qualifier rounds were highly impressive, and we witnessed excellent designs and unique styles of creating signature dishes using the Callebaut chocolates. Now, we eagerly look forward to the magic our six finalists will unfold at the finale event in Mumbai.”

    “Callebaut’s aim is to enable chefs to craft at their best! With CPY, we are going a step further and providing a platform for talented Indian pastry chefs in India to showcase their craft to the larger community nationally and globally. Through the qualifiers, we’ve seen some really innovative thinking from the chefs in terms of bringing together flavour pairings and textures to represent their individual journeys. Callebaut Patissier of the Year upholds our commitment to supporting the chef community with not only great tasting chocolate but also a platform to showcase their signatures crafted using our Finest Belgian Chocolate”, said Barry Callebaut Cocoa & Chocolate Ingredients India managing direction Dhruva Jyoti Sanyal.

    After the intense qualifying rounds, the action is set to shift to Mumbai for the finale rounds. The 2-day finale will challenge the contestants to craft great tasting, signature dishes that reflect their originality across bakery, pastry, confectionery, and showpiece categories.

    Chocolate Academy Dubai head Chef Romain Renard and Chef Arvind Prasad, Founder & Executive Pastry Chef at Whitecaps International School of Pastry and Indian ambassador for Callebaut Chocolates, will join Chef Pratik Deshmukh as the jury for the final event to be held in May 2024.

    The qualifying events were organised in association with The Chocolate Academy as “Knowledge Partner,” Kitchen Aid as “Appliance Partner,” BW Hotelier as “Media Partner” & Zee Zest as “Lifestyle Partner.”

  • Callebaut partners with Chef Arvind for the second consecutive year in India

    Callebaut partners with Chef Arvind for the second consecutive year in India

    Mumbai: Callebaut, renowned for its authentic Belgian chocolates with a 100-year legacy, is thrilled to announce its continued collaboration with acclaimed chef Arvind Prasad as their brand ambassador in India for the second consecutive year. This partnership holds significant importance for Callebaut as it aims to fortify its connections with partners and showcase the diverse applications of its products.

    Over the past year, Chef Arvind has represented the brand across several platforms. Some key highlights of last year are representing Callebaut at prominent events like India’s largest trade show, Aahar in Delhi, engaging with the chef community and influencers in the food industry, and participating in the CIBUS Parma trade show in Italy representing India.

    Chef Arvind shared, reflecting on his collaboration with Callebaut, “In my culinary journey, I’ve worked with numerous renowned chocolate brands, but it’s with Callebaut that I’ve found a truly reliable partner. What excites me most about Callebaut chocolates is its workability, versatility, and unique Belgian Chocolate taste, enabling me to craft my best creations.”

    For Diwali this year, Chef Arvind has conceptualized an exciting entremet, ‘Diya,’ an egg-free creation that pairs the richness of dark chocolate with saffron and a blend of nuts. He noted, “For this creation, I really wanted to create an indulgent dessert, pairing Belgian Chocolate with ingredients synonymous with Indian festivities, in this case, a blend of pistachios, almonds, and cashews, which are used extensively for Diwali gifting.”

    Discussing the brand’s growth and the ongoing partnership with Chef Arvind, Barry Callebaut India MD Dhruva Sanyal the company that produces the Callebaut brand, stated, “Our focus is on expanding our reach among the chef’s community and promoting the Finest Belgian Chocolate across India. The collaboration with Chef Arvind has been incredibly fruitful, drawing attention to our Callebaut brand and integrating its products into well-known hospitality brands across India. We eagerly anticipate Chef Arvind’s extensive pastry expertise and reputation to elevate Callebaut’s brand awareness and market share.”

    This year, Chef Arvind is scheduled to conduct several masterclasses, with the first interaction scheduled at the Bakery Biz in Mumbai on 29 November 2023. He will also continue creating, sharing, and inspiring his best creations via Callebaut’s digital platforms and be involved in Callebaut’s pan-India competition, which is aimed at providing an opportunity for the chef community to showcase their talent and compete for the title of ‘Callebaut Patissier of the Year.’

  • Finest Belgian Chocolate Brand, Callebaut® announces the second edition of their Pan-India competition – Callebaut® Patissier of the Year

    Finest Belgian Chocolate Brand, Callebaut® announces the second edition of their Pan-India competition – Callebaut® Patissier of the Year

    MUMBAI: Extending its legacy in India, the finest Belgian chocolate brand Callebaut® has announced its search for India’s Callebaut® Patissier of the Year (CPY). CPY 2019 will start with a nationwide hunt for India’s best gourmet pastry chef via a boot camp series across Delhi, Mumbai and Bangalore, in April 2019, followed by a grand finale in May 2019, in Mumbai.

    Having celebrated talent such as Chef Alisha Faleiro at CPY’s first edition in 2017, the 2019 edition will push the creative quest for the ‘Future of Chocolate’, beyond all known boundaries thus far. This year’s theme will challenge contestants to create new flavour sensations and design new forms of desserts, pastries and confectionery, keeping in mind futuristic tastes, textures, innovation in application and presentation. 

    “Callebaut® Patissier of the year is a platform we’ve created to showcase the best pastry talents in India, making it a coveted title to win for the professional chefs to become national champions. After the successful first edition in 2017, we’re back with this year’s competition with much more interesting theme, raising the bar to exemplify professionalism and creativity. The erstwhile edition was solely dedicated to the art of chocolate celebrating Indian heritage, this year the theme of the competition is “future of chocolate”, in a world of constant change and technology being pivotal to these dynamics the realm of virtual world is merging with the real world. We expect to see chefs bring in their interpretations of this into creativity that will take chocolate to the next level!”, says Deepa Dsouza, Director – Gourmet Sales, Barry Callebaut India & Sub-continents.

    The selection process requires interested chefs who have minimum three years of experience in a reputed Academy, Bakery Chain or Hotel to submit their applications with a portfolio of images of creations and/or sketches outlining their previous work experience on cpy_2019@barry-callebaut.com by March end. Thirty entries will be selected by a top end jury of celebrated chefs such as Chef Seung Yun Lee (Head – Chocolate Academy, Singapore), Chef Sarah Todd (Masterchef Australia Contestant Season 6), Chef Vinesh Johny (Co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, India), Chef Avijit Ghosh (Corporate Pastry Chef, Hotel LeelaVenture Ltd.) and Chef Minette (Head of Chocolate Academy – South Africa).

    Following the portfolio review, a chosen few will move on to compete in ‘chocolate task’ boot camps across Mumbai (at the Callebaut Chocolate Academy), Delhi (at Academy of Pastry Arts, India) and Bangalore (at Lavonne Academy) on April 5th, 7th and 14th respectively.

    Two out of ten participants from each city will be selected for the finale on May 3rd and 4th in Mumbai, where each chef will be put through rigorous tasks to create Cake of the day-Entremets, Moulded praline/Bonbons, Chocolate bars, a Chocolate display and a final mystery challenge, all themed across expressing what they feel will be the ‘Future of Chocolate’ in India.

    Three promising chefs will be crowned the CPY 2019 winners and will stand to win all expense paid educational trips to learn from world renowned experts at Chocolate Academy™ center Wieze Chocolate Academy™ center Singapore and a master class with an international chef at the Chocolate Academy™ center Mumbai respectively.

    CPY 2019 will give Indian patissiers the perfect opportunity to glean techniques from some of the best chocolatiers and pastry chefs in the world. It is all about diving deeper into the world of chocolate and developing an increased capacity to enjoy the finest chocolates available. Chocolate Academy™ centers are venues for the exchange of technical skills, dialogue and the sharing of love for all aspects related to chocolate. Whether you’re a pastry chef, professional cook or simply a chocoholic, really, who couldn’t use this kind of training?