JW Marriott Mumbai Sahar Holds Pastry Workshop for Group Chefs

JW MARRIOTT Mumbai Sahar recently organised a three-day pastry workshop, to provide chefs from diverse regions a platform to come together and share their expertise under one roof. "Whilst the workshop gave the chefs, from various sister-hotels, the opportunity to improve the quality of our offerings, it also gave us the scope of collective growth towards newer and elevated standards of service,” said  Chef Santosh Rawat, multi-property executive pastry chef, JW Marriott Mumbai Sahar and JW Marriott Juhu while speaking to BW Hotelier.

Raheel Ahmed, Regional Director Culinary, APEC, Marriott International and Vikas Bagul, Cluster Executive pastry Chef, Pune, also contributed in the workshop.

According to Rawat, India has seen a strong growing penchant towards the global desserts. “Pastry is one of the oldest global desserts that made its way to India much earlier than pre-Independence. It has managed to stay and today we see versions of pastry being served across the country. I seldom see a challenge in promoting pastry as a dessert and culture in India,” he stated.

Adding more to the importance of pastry, Rawat said, “Living in a country which has a sweet tooth, it is almost customary to finish a meal with a dessert. Desserts have come of age today and we see that people have begun to incorporate desserts in the most innovative ways. Amongst interesting trends, you will see Patisserie Flights as evening nibbles, Petit Fours High Teas and Dessert Buffets.”

At the JW Café, Rawat keeps on experimenting that helps him to retain the creativity and innovation. He told us about some of his recent innovations, “I have experimented with range from Designer Multi-tiered Cakes to desserts as table top amenities crafted specially for business meetings. I have also tried to innovate with customised in-room dessert amenities,” Rawat told us.

For Rawat, The USP of the pastry department of JW Marriott Sahar lies in quality of the product and the quality in ideation. “We use the high quality equipment and the latest technology in our kitchens and the bakery like controlled ice cream machines, chocolate tempering machines, guitar cutters for chocolates, blast chillers and advanced dough sheeters,” he added.

The three-day workshop brought together over 25 pastry chefs from various properties in India. “The workshop has set the tone for the year for us. I wish to ensure more impactful innovation along with laying more emphasis on enhancing quality of service within the F&B team. Also, we will hope to continue to lead the trends in the pastry and desserts space,” Rawat concluded.