Academy of Pastry and Culinary Arts

I think we’re lucky, really lucky because we live in a civilized and urban world where nearly everything we wish to eat can be easily delivered to our doorstep using an app. The saying “No one knows a man better than his grocer” may well have been usurped by “no one knows a man better than his food delivery app”. Consider also that talented chef’s today are experimenting and creating Indian haute cuisine in an attempt to command respect globally. Such cuisine is truly Indian but when presented looks identical to the highest quality French cuisine . Chefs are pushing boundaries and opening boutique restaurants where Indian favourites like butter chicken aren’t even on the menu. At such restaurants, the traditional Indian naan is being served stuffed with blue cheese which at times leads first-time diners to inform the chef that the cheese in the naan is spoiled! Yet undeterred, Indian chefs continue to push the boundaries of Indian cuisine. But while the lifestyles of us big city dwell

The saying “Rome wasn’t built in a day” is true when speaking of the leading city-state of the ancient world- and nearly as true for the perfect baked food. It takes years of training to become an expert chef who can make yummy pastries and cakes. And while an outstanding baked food doesn’t take as long to be ready as did Rome, the end result can be just as gratifying.  As a skilled baker, I take pride in my work. Like people in other professionals, I also use a number of tools to help me bake food that is loved by many. By using my baking tools I provide others with edibles such as bread, cakes, pastries, cookies and a number of other baked foods almost too numerous to list. When I bake, I use tools such as a weighing scale, a whisk, a spatula, a baking pan, measuring spoons and cups, a food processor, a pastry brush, a mixing bowl, a rolling pin and a dough hook. Each of these tools is essential for baking as, without them, I would not be able to make the varie