Anything is good if it is made of chocolate.
1.Tell us about your background and journey?
I have been working in pastry for almost 9 years. I belong to a middle-class family in the small city of Durgapur. I started my career during my school. My first job in a hotel the beginning when I started the job I got stuck with a department that who gives more opportunity to create my creativity then I choose the pastry department to make my career. I got select in master chef India session four. After one year later I got an opportunity to work In Paul French restaurant I saw what a real pastry chef do. I would hang out in the pastry shop and loved everything that they made such as cakes, cookies, chocolate, and pies. I wanted to be more artistic, and I thought I would be happy doing something where I could use my creativity.
I worked hard for almost 14-15 hours a day to learn fast and get a little more money to take a baking masterclass with champion chefs like chef Bedrose Kabranian taught me Viennoiseries, chef Dimitri Chronopoulos taught me a pastry and chef Hans Alexis Ovando taught me bean to chocolate bar.
2. What led you to take up this career?
My grandfather was a cook. He cooked for the British. he is the one who inspires me, also some cooking Tv show like master chef India even from childhood I use to cook with my mum.
3. Dose one’s approach change when cooking professionally and at home?
When you cook at home you feel relax and easy but when you cook like a professional is different so let me tell you Being a chef requires dedication and discipline. This is what you need to know about being a chef. It’s a common misconception that chefs can cook whatever they like. One very shift chef follows the same recipes. They have to, so they create perfect meals every time. Each job has its own high and lows but if working as a chef is your dream job, you’ll love it.
Every chef who works in a professional kitchen has to wear a uniform for work from the white chef jacket to the work shoes .dating can be nearly impossible when you are a chef unless you find someone who works the shift. Skipping holidays, family gathering, wedding.
4. Is there a dish you particularly associate yourself with?
Tiramisu has been one of my favourite desserts I spent months creating some versions and good recipe.
It’s contained espresso, sugar, coffee sponge, mascarpone cream, coco powder and I love the balance of bitter and semisweet.
5. Can cooking be learnt at culinary school or natural talent is required?
Culinary school is not required to become a better cook or chef. If you have a natural talent you can learn on your own if you are willing to learn. Culinary institution help to learn new skill theory and practical.
I have been cooking professionally for 9 years, in pastry. If you have been working in the kitchen a long time and have experience and have worked in a bunch of different types of restaurant and hotel kitchen over several years that might count more in favour than a culinary degree.
6. Which is your favourite book and why?
My favourite book is the Quran which I read every day because every Muslim must understand the Quran it will be proof of our faith in Allah on the day of judgment. Except that also I love chef Bachour chocolate one of the famous books to learn more about pastry.
My name is Mohammad Ayub. I am from India, west Bangle. I am a pastry chef as well as a pastry consultant I got selected master chef India session 4 top 14th
- Interviewed By Pratibha Sahani
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