Junior Pastry Chef

Team : Academy of Pastry Arts India, Gurgaon
Sakshi Grover


She is currently Intern at Academy of Pastry Arts India, Gurgaon, engaged in assisting the chefs in classes. She is capable of handling and preparing a variety of bakery and pastry products and is proficient in the use of bakery equipment and skilled in fondant decoration, icing decoration and aesthetic skills.
She did City and Guilds UK Advanced Diploma in Patisserie, Academy Of Pastry Arts, India in 2018. She had put in 420 practical hours in Pastry and Bakery arts and curriculum includes Breads, Modern French pastries, Chocolates and Pralines, Plated desserts, Petit Fours, Sugar art, Chocolate Display, wedding cake.
She also did City and Guilds UK Diploma in Patisserie, Academy of Pastry Arts, India in 2017 and completed 840 practical hours in pastry and bakery arts which includes Breads, breakfast pastries, French pastries, Modern and Classic Cakes, Chocolate and Pralines, Plated Dessert, Tea Cakes, Cookies, Sugar Art, Chocolate Display, Wedding Cake.
She did her 24 days Intensive Programme at Academy Of Pastry Arts, Malaysia, trained under Chef Ko WAi Chong for Entremet and Verrines, under Chef Kean Chuan for Petit Gateau, Petit Four, Chocolate and Pralines and Wedding Cake and under Chef Edison lee for Cookies and Macarons and Breads. She was also given the opportunity to learn from some of the best International Chefs: Chef Stephane Treand - Chocolate Display - April 2018, Chef Kanjiro Mochizuki - Japanese French Pastries - July 2018.


Team : Academy of Pastry Arts India, Gurgaon
Sonali Tandon

She is currently Intern at Academy of Pastry Arts India, Gurgaon, engaged in assisting the chefs in classes. She is capable of handling and preparing a variety of bakery and pastry products and is proficient in the use of bakery equipment and skilled in fondant decoration, icing decoration and aesthetic skills.
She did City and Guilds UK Advanced Diploma in Patisserie, Academy Of Pastry Arts, India in 2018. She had put in 420 practical hours in Pastry and Bakery arts and curriculum includes Breads, Modern French pastries, Chocolates and Pralines, Plated desserts, Petit Fours, Sugar art, Chocolate Display, wedding cake.
She also did City and Guilds UK Diploma in Patisserie, Academy of Pastry Arts, India in 2018 and completed 840 practical hours in pastry and bakery arts which includes Breads, breakfast pastries, French pastries, Modern and Classic Cakes, Chocolate and Pralines, Plated Dessert, Tea Cakes, Cookies, Sugar Art, Chocolate Display, Wedding Cake.
She is Graduated from Delhi University.

Team : Academy of Pastry Arts India, Bangalore
Vandana Balaji


She is currently Asst. Pastry Chef Academy of Pastry Arts India, Bangalore. She assited Chef Mukesh Singh Rawat at Asian Pastry Cup Singapore 2018. She was Intern at Academy of Pastry Arts India, Bangalore
She is trained at Academy of Pastry Arts Malaysia 2017 in 24 days Intensive Programme. She is Graduate of Advanced Diploma Program in Pastry and Bakery Arts from Academy of Pastry Arts Bangalore (APAB) 2017.
She did India Pastry Forum- Master Class 2017 in Chocolate Praline & Candy Making with Chef Frederic Hawecker, Cakes and Petit Fours with Chef Franck Colombie, Breads and Vennoiserie with Chef Angelo Vantoorn. She also did City & Guilds Certification in 2017 for Level 2 Food Safety in Food Catering (8065-203), Level 2 Patisserie Principles (8065-222), LEVEL 3 Food Preparation and Cooking Supervision Principles (8065-310).
Capable of handling and preparing a variety of baked commodities along with creative in designing pastry and baked goods. She is proficient in software's such as MS Word, MS Excel, MS PowerPoint, Photoshop and AutoCAD. Photoshop & AutoCAD aid in designing chocolate and sugar showpieces.
She also did her 1 year Diploma in Interior Designing from Raffles School of Designing Singapore in 2016.
Other than Pastry she also enjoy doing some culinary cooking at home and doing gardening and some crafty work. Her favourite sports are Basketball and Swimming.


Team : Academy of Pastry Arts India, Bangalore
Kush Jadav

He is currently Asst. Pastry Chef Academy of Pastry Arts India, Bangalore. He did his diploma in pastry and baking and advanced diploma in pastry and baking at Academy of Pastry Arts, Bangalore. He did India Pastry Forum- Master Class with Chef Frederic Hawecker, Chef Franck Colombie and Chef Martin Lippo.. He also did City & Guilds Certification for Level 2 Food Safety in Food Catering (8065-203), Level 2 Patisserie Principles (8065-222), LEVEL 3 Food Preparation and Cooking Supervision Principles (8065-310). He successfully completed 1 month intensive 2 training at Academy of Pastry Arts, Malaysia. He also won Junior National Pastry Cup (Pre-Selection) and best bon-bon at Junior National Pastry Cup (Pre-Selection).

Team : White Caps International School of Pastry, Bangalore
Akshay Gowda D.


He is currently 'Assistant Pastry Chef' at White Caps International School of Pastry. He believes in achieving the quality goals of the bakery and confectionery and wish to gain more experience in the field of baking with complete taste and aesthetic appeal.
After completing his Diploma in Hotel Management from IHM Bangalore, he did his Industrial Training from Sheraton Grand (Star.Wood Hotels and Resorts), The Oberoi, Bangalore and Leela Palace, Bangalore. He also did his Diploma in Pastry from White Caps International School of Pastry.
He didi his Basic training in demonstration of various baking skills in a fully equipped kitchen environment and advanced training in learning various skills in baking under Chef Arvind kumar training session. He als attended a Chocolate Master Class of Chef Francis Mestre.
He won 1st place in India Skills Competition 2016, Regionals (Pastries and Confectionery) and also won 1st place in India Skills Competition 2016, Nationals (Pastries and Confectionery)


Team : White Caps International School of Pastry, Bangalore
Dharnesh R

He is currently Intern at White Caps International School of Pastry. He believes in taking new challenges to achieve organisational goals in bakery and confectionery. He is a strong believer in the importance of Team Work.
He did his Craftsmanship Certification in Food Production & Patisseries form Institute of Hotel Management Catering Technology & Applied Nutrition. He also did Diploma in Pastry & Chocolate Art form White Caps International School of Pastry. He did his Internship from IHM Bangalore.

Team : Rustomjee Academy for Global Careers Pvt. Ltd. (RAGC)
Abhishek Patil


He is currently a student at Rustomjee Academy for Global Careers Pvt. Ltd. He did his 'Diploma in Hotel Operation' from Rustomjee Academy for Global Careers. He also worked at Sahara Star Hotel as Bell Boy and Steward. He participated in World Skill Competition and stood second in Maharashtra state.


Team : Rustomjee Academy for Global Careers Pvt. Ltd. (RAGC)
Rushi Upadhyay

He is currently a student at Rustomjee Academy for Global Careers Pvt. Ltd. He did his 'Diploma in Hotel Operation' from Rustomjee Academy for Global Careers. He completed his training at ITC group of Hotels, Vapi in Bakery, Housekeeping and Food & Beverage department, where he learnt in two months how to work under pressure and making food in bulk quantity.

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