Anil rohira biography of williams

Did your time at culinary school alter your initial feelings on this career path at all? I always felt inclined to join the hospitality industry. I was doing my hotel management program back in India during which we were sent to work in hotels for real world experience when I first felt an interest in pastry. On my first day at this hotel job, I remember that the Chef asked me if I could work in the pastry shop as they were busy with Christmas preparation.

I agreed and the minute I pushed open the kitchen door, that was the defining moment. Time kind of stood still. I saw chefs finishing cakes and eclairs, people working with chocolate. I knew instantly: this is my world; this is where I belong.

Anil rohira biography of williams: Anil Rohira showed me how

Since then there was no looking back. You've competed in and even judged several showpiece competitions. Why did you decide to take your career down the path of such stressful contests? Quite simply, competitions played an important role in my career. It would not have been the same had I not competed. Professionally, the growth opportunity is amazing.

You strive hard to put out your best work.

Anil rohira biography of williams: Watch Chef Anil Rohira and his

In the process, you develop or enhance technical skills, work on your timing and learn to be cleaner and more organized. I was nervous, of course, but ultimately I was happy with what I had pushed myself to achieve. I immediately knew I could do better and started working on getting ready for the next competition. Competitions have also helped me grow on a personal level.

Under these challenging conditions, you realize your limits: physically, emotionally and in terms of temperament as well. The more you compete, the more these personal limitations will be in check. You learn to cope with pressure better. Was there ever a situation where you were making a showpiece, and your work was altered drastically or ultimately ruined?

Anil rohira biography of williams: Anil Rohira, India/Switzerland: Corporate

If so, what happened and how did you deal with it? Fortunately, I have not had a showpiece entirely ruined. However, there were times when things did not go as planned or when I've had to make adjustments. One time I remember quite clearly was inwhen I was trying out for the selection for the US Coupe du Monde team. I had my structural piece standing to the side while I worked on other components when suddenly, it crashed and came down.

There was sugar everywhere on the floor. I will never forget that sound.

Anil rohira biography of williams: Transmission is a core value

Luckily, I had enough time to recast the structure and get back on track. Therefore, one of its tasks is to provide the necessary tools to learn to combine ingredients, textures, and flavors, without losing sight of the presentation. Every year, MOFs, World Pastry Champions, and many other distinguished pastry chefs will be as visiting professors pass through the classrooms of the center.

Mumbai Other facilities : International facilities, cutting-edge equipment, ideal tools, a creative environment, and precise techniques. Eggless 6 weeks: specially designed training to cover all aspects of bakery, pastry, and chocolate with extensive practical training and lectures in class.