Junior Pastry Chef

Jury Committee



Avijit-Ghosh
Chef Vikas Bagul
Director & Teaching Faculty
School for European Pastry


He is currently the Director & Teaching Faculty at 'School for European Pastry' at Mumbai. In 2016 he was voted as the ‘Pastry Chef of the Year’, India. In 2015, as Skills Expert he represented India at the World skills competition, conducted by the National skills Development Corporation of India (NSDC India). An initiative by the Ministry of skills development of Indian government, was invited by Honorable Prime Minister Mr. Narendra Modi to be a part of his initiative programme "Skills India".

He represented India in 2015 at the Oceania World skills competition in pastry at New Zealand, as a mentor and coach for a candidate selected by NSDC. The candidate won the silver Medal. He represented India at Brazil Sao Paulo for the World Skills competition as a coach & mentor selected by the NSDC India (August 2015).

He was the winner of the title for "India Chocolate Master" 2012-2013 and 2014-15, was selected to represent India at Taiwan for the World Chocolate Master's 2015 Asia Pacific selection.

In 2011 he was the first Indian Pastry Chef to represent the country at World Chocolate Masters at Asia Pacific selection held at Taiwan.

He also crafted the award winning chocolate show piece at the Great Indian Culinary challenge held at B.K.C in Mumbai. In 2010 he was Gold medal Winner for the chocolate show piece at the bakery and pastry challenge held at the World Trade Center Mumbai and Gold medal winner for petit fours at the Great Indian Culinary challenge held at B.K.C Mumbai.

He was the Team leader of the group that won award for the "Best Hotel Culinary Arts" (2006) - The Oberoi Hotels & Resorts Mumbai. He was also the winner of ‘All lndia Pastry Championship’ by IFCA & H/C Category (Petit Fours) and Category (pastry show piece). In 2005 he was conferred an Award "Humare Sitare" for star performance for the year 2004 - 2005 by Mr. Rattan Keswani, President The Oberoi Hotels & The Hilton Towers Mumbai. He won Gold medal in All India Pastry Championship by IFCA & H/C Category (Pastry Show Piece).

He won First runner-up Trophy in 2004 at ‘National Association of Bakery in India & I.H.M MTIMBAI’ in Category - Cake Decoration. He regularly won Medals at ‘Nestle Young Star Chef of the Year’ Category (Cake Decoration) in 2001 (Silver), 2002 (Gold) & 2003 (Silver).

Chef Avijit Ghosh
Corporate Pastry Chef
Hotel LeelaVenture Ltd.


A Gastronomic Mastermind Chef Avijit Ghosh specializes in Pastry, Bakery and Chocolates, having immense work experience of 25 years in his field. Chef Ghosh started his career as a kitchen trainee at the Oberoi School of hotel Management, New Delhi.

He has worked with the Oberoi group since in Kolkata, Bangalore, New Delhi for 20 years. Trained at "Le Notre" a renowned Pastry school in Paris, he is one of the best in his field. He is also brings in wide international exposure with his association with Chef Mikeal Azouz, Patissier and Chocolatier from France, Chef Luc Eyrie of Valrhona Pastry school, France.

Currently Chef Ghosh is associated with the Leela Hotels Palaces and Resorts since last 5 years, as their Corporate Pastry Chef, taking care of all the Leela hotels based out of Leela Palace Bangalore.

He is also a brand Ambassador for Callebaut Chocolates of Belgium.



Mentor/Jury



Chef Eureka Araujo
Academy of Pastry Arts India, Gurgaon


She is currently Pastry Chef at Academy of Pastry Arts India, Gurgaon. She did her Bachelor of Science through the Institute of Hotel Management, Catering Technology and Applied Nutrition, Goa, India from 2009- 2012.
She has excellent communication & interpersonal skills and is self-motivated and has ability to take initiatives and ability to work well under pressure.

She interned for 5 months from The Goa Marriott Resort, Goa, India in all the major departments and at Bakehouse Myles High Bakery, Goa, India for a duration of 45 days.

She worked as Senior Chef-De-Partie Bakery, Patisserie & Confectionery at Umaid Bhawan Palace and Management Trainee at Taj Group. She did one year of intense training in the basic sections of the kitchen at Taj Mahal and Taj Palace hotel, New Delhi, India. (Gardemanger, Butchery, Commissary, Banquet, Bakery) and On - the - Job Training and theory basics of the major cuisines of the world at Taj Mahal and Taj Palace Hotel, New Delhi, India. (Oriental, Indian, French, European, Bakery and Confectionery), She experienced 18 weeks specialization in Italian cuisine at Il Camino, Taj Fort Aguada, Goa, India and 19 weeks specialization in Bakery, Patisserie & Confectionery at Taj Krishna, Hyderabad along with 6 weeks Shadow Managers training in Bakery, Patisserie & Confectionery at Taj Krishna, Hyderabad.

She did Chocolate workshop with Chef Christophe Morel, Artistic Sugar Display with Chef Jean Francois Arnaud - MOF, Artistic Sugar Display with Chef Emmanuele Forcone, Eggless & Vegan Desserts with Chef Toni Rodriguez.

She is the Winner of Second edition Pastry Queen India Competition 2017 held at the Academy Of Pastry Arts, Gurgaon, India. She was awarded the 'Best Glass Dessert', 'Best Tart', and 'Best Mini Pastry Finger Ring' at the Pastry Queen India Competition 2017. She was Team Manager (Team India) - Junior World Pastry Championship, Sigep 2017 and Team Manager - India Junior Pastry Cup 2016. She won the second place in the Le Boulanger competition held in the institute of hotel Management Goa in the year 2010 and won the first place all Goa cake decorating competition held by Bharat Petroleum, Goa in the year 2011.

Chef Mukesh Singh Rawat
Academy of Pastry Arts India, Bangalore


He is currently the Executive Pastry Chef at Academy of Pastry Arts India, Bangalore. He has vast experience in Pastry arts and specialise in pre-opening teams as Pastry Chef of various leading hotels in India like - Hilton, Chennai, Radisson, Alibaug, Claridges, Delhi including Academy of Pastry Arts, Malaysia. He also served as Sr. Chef de Partie at Taj Westend, Bangalore and as Commis Chef at The Oberoi, Bangalore.

His activities include - To assist Executive chef in directing all food preparation in Bakery & Patisserie to ensure consistency, quality, cost-effectiveness, and high levels of sanitation. Pre-opening set up for the entire kitchen department under the guideline of the Executive Chef. Develop and implement a comprehensive menu management program for all cost centers based on the unit's market focus, customer preferences and nutritional considerations; recipe designs, appropriate ingredients and individual serving portions.

His achievements include - Best Dessert in Chef competition in 2003, 2005, CII partnership Certificate of appreciation, 2007, Life saver Certificate in 2008, Chocolate Academy Callebaut, Patisserie and Chocolate Training, Diploma 2007, RHW Certificate, Breads and Pastry workshop in 2007, Star Chef of the Month 2009 (The Claridges Surajkund), Bronze medal in Asian Pastry Cup 2016, Most Promising Talent Award in Asian Pastry Cup 2016, Represented India at Coupe du Monde de la Patisserie 2017.

He has 3 yrs. Diploma ITI in "Bakery & Confectionary" Govt. ITI College, Bangalore

Chef Arvind Kumar
Director of Academics
White Caps International School of Pastry, Bangalore


Chef Arvind Prasad entry into pastry wasn't actually intentional. He joined Hotel management in 1998 and decided to be chef. His love for eating dessert and sweet tooth made him choose Pastry as a career. His Father wanted him to become an engineer though he was always fascinated to do things differently. Adapting colour technique and flavour profile started his carrier of Pastry Chef.

Soon he got an opportunity to begin his career with International chefs at Hyatt. His basics were set right at Hyatt Regency Mumbai. He was always fascinated about chocolate, and science behind baking. It wasn't long before when he was transfer abroad and made core member of pre-opening Team of Park Hyatt Dubai working with world chefs from different countries.

Leading the team in setting standard for pastry was his key motivation to learn new technique. While he continues to push the boundaries of the sweet course, he was offered to join Panini-The Pastry Shop in Grand Hyatt Dubai. He was engaged with Hyatt most celebrated Pastry - Chef Gottfried Schutzenberger. He is still his role model. Coming from both savory and pastry training, he created desserts marked with interesting textures and thoughtful integration of savory and sweet.

He later moved to ITC for pre-opening property and set the new International style dessert throughout operations. He also continued and extended support to other ITC hotels in country. In 2014 he received the title for “Best Chocolate Showpiece” in the country, in World Chocolate Master. Later he opened Fabelle Chocolate Boutique. In November 2016 he opened the acclaimed Pastry School in Bangalore, as a platform for spreading his approach to desserts, breaking dessert boundaries and creating new benchmark and living the dream to create best pastry chefs for the industry and platform for Cake artist.

Chef Rajesh Patel
Rustomjee Academy for Global Careers Pvt. Ltd. (RAGC)


He is currently Senior Faculty (Bakery & Confectionery) at Rustomjee Academy for Global Careers Pvt. Ltd.



Guest Jury



Chef Kainaz Messman Harchandrai

A culinary journey which began at home by a little girl, helping mum bake and cook, Kainaz Messman today is a pastry chef who owns a chain of bakeries, cafés in Mumbai & Delhi NCR. Kainaz specializes in chocolates, cakes, desserts, brownies, breads and offers a wide range of products.

At the age of 16 she went to France on a cultural youth exchange programme, and that year changed her life. This made her determined who she would become. Living in the South of France with a family that owned fruit orchards, vegetable gardens and vineyards she learnt to respect ingredients, to cook with passion and to keep things simple. She learnt French and buried herself in the culinary books.

On her return to India she studied French Literature but her passion remained to become a chef. She secured admission at IHM Mumbai, India’s leading Hotel Management Institute and then went to OCLD Delhi where she simultaneously broadened her skills and found the area of specialization. OCLD fueled her passion and creativity and simultaneously gave her structure to be organised. She became Pastry Chef at the Oberoi Udailvilas but still missed small little French town and quaint little patisseries.

She opened her own little pastry shop, really not knowing what to expect, worrying about filling the four small tables. ‘Theobroma’ was conceived primarily as Dessert Destination but now provides a wide range of products and offers an eclectic menu from around the world. Kainaz is co-owner and head chef. Theobroma is a bakery and café with 13 outlets in Mumbai. It sells cakes, desserts, breads and croissants to a large customer base covering retail, corporate, tourists and expatriates.

Kainaz recently started a new venture – 'Three Chicks & a Bear' is a burgers, fries, shakes and desserts restaurant. Kainaz has developed the entire menu and oversees all aspects of production in the central & restaurant kitchens.

She periodically visits France to learn a new product, soak in the atmosphere that she wanted to recreate back home. She went back to pastry school in France and for the first time learnt nothing new but improved the products she was already making.

Kainaz was awarded ‘Entrepreneur of the Year’ by the Indian Federation of Culinary Associates. She was also invited to be on the judging panel of the Asian Pastry Cup 2010 where she was recognised for her participation and contribution by Gabrielle Paillason; founder of the World Pastry Cup. She was a jury member again at the same competition in 2012.

Chef Ajay Chopra

Chef Ajay Chopra Quirky, fun loving, larger than life!!! His motto and claim to fame is the ideologies of "LOVE ~ PRAY ~ COOK." To his credits he has been blessed to work as an executive chef with some of the biggest hotel brands. His conviction and diligence has conferred him as one of the most celebrated chefs in the Indian television and food industry. Now a "Chefpreneur"- He has taken his passion for cooking to the next level with associations in the corporate, e- commerce and the restaurant spaces.

Television MasterChef India Star Plus The most popular cooking competition show MasterChef does not need any introduction. Ajay co-hosted and judged MasterChef India Season 1 and 2 with other premium chefs. Hi Tea Food Food Hi Tea is a brand new series that focuses on effortless, fool proof recipes that are guaranteed to enrich your evenings. Veggistan NDTV Good Times An innovative series of glorious vegetarian foods aired by NDTV Good Times, India, Veggistan portrays Ajay's green journey in a series of enticing episodes. Chop Chop Chopra One Stop Destination to learn gourmet cooking from Chef Ajay Chopra himself who has spent thousands of hours in 5 star kitchens. Northern Flavours Season 1 & Season 2 Living Foodz Northern Flavours is a culinary journey across the Northern states and Chef Ajay Chopra explores the regional recipes of states like Kashmir, Uttarakhand, Uttar Pradesh and Rajasthan.

Chef Ajay Chopra is the Managing Director of Zion Hospitality Pvt. Ltd. Zion has an expertise in Consulting restaurants, cafes and quick service diners, Events as well as Media. As a part of the corporate consultations, Zion also consults Sodexo Food Service solutions across the country with Chef Ajay being the brand ambassador.

Rushina Munshaw-Ghildiyal

Rushina Munshaw-Ghildiyal is a corporate food consultant, food writer, food stylist and author with more than 13 years of experience in the Indian food industry. Rushina began her food career in 2004, as one of India’s pioneering food bloggers, at a time when the genre was relatively unknown. Her blog became one of the most popular food blogs in India, and grew into A Perfect Bite® Consulting, a premier food consulting firm she began in 2009.

In 2012, Rushina launched India’s first home cooking studio – the APB Cook Studio® with the aim to inspire food-lovers to explore and expand their worldview of food through various initiatives. She launched her first book, A Pinch of This, A Handful of That, which won the Gourmand World Cookbook Award in 2014. Rushina is a guest lecturer at Sophia Centre for Women’s Studies & Development for their Food & Nutrition course, and also conducts special workshops on food and cooking for students under the Teach for India program.

In her role as head of A Perfect Bite® Consulting, she has steered the company though a wide range of turnkey projects in the food publishing, hospitality and restaurant businesses. Passionate about Indian cuisine Rushina has spearheaded projects in Indian food, such as Tadka Cooking Workshops and Masala Trails food tours that focus on and celebrate Indian food in all its complexity. She also curates Culinary Legacy a series of events that document and celebrate lesser known cuisines of India. Focused on teaching children the importance of eating healthy and joy of cooking, Rushina runs kids cooking classes under the names MiniChefs and Spicecapades that teach children about cooking, food history and Indian cuisine.

Vimal Sharma

Vimal Sharma is Founder & Chief Evangelist at Bliss Chocolates. Vimal is well travelled and worked across Australia, Fiji, North America, Asia and Europe markets. The revolution started with the famed Bliss chocolates in 2008 as he brought a range of avant- garde couverture chocolates to India. In 2016 the brand was propelled to an International brand "SMOOR".

Vimal sharma derived the concept of SMOOR CHOCOLATES since he felt there was a need for a chocolate lounge concept in India. He selected Bangalore since he thought that it was an accepting and cosmopolitan city. The existence of corporate companies, lower set up cost and his network in Bangalore made the choice more firm.

He started with a passion to educate chocolate lovers in India about the world of couverture chocolate made from finest quality cocoa sourced from around the world and strives to take the brand to the next level.

In the retail segment, the Smoor lounges are designed in the premium category offering a variety of hand-crafted chocolates, chocolate beverages, exotic cakes and delectable desserts. The business has two other major verticals, private label manufacturing for high-end brands and supply to corporates and HORECA.

Vimals dream and passion is to take the brand pan India to various cities like Delhi, Pune & Hyderabad. and he plans to have 21 studio lounges by 2020 across 5 cities and 35 chocolate boutiques across eight cities. Part of this dream is already a reality with the set up of a state-of-art production facility for the manufacturing of breads, cookies, cakes & chocolates in Thane, Mumbai.

Couverture chocolates being high in cocoa butter content are now appreciated by customers who are able to distinguish clearly between compound and true chocolate. Vimal Sharma wanted this education to be spread and he tried doing as much as possible through the brand.

In Association with


Hospitality Partners