Sweet Tooth has Changed Drastically: Nelson Fernandes
ALWAYS intrigued by the artistry of baking and pastry while growing up, Chef Nelson Fernandes, Executive Pastry Chef - The Lodhi, New Delhi, didn’t know anyone in the culinary field. It was far more normal for him to follow the standard path in life, but he finally went on to pursue his dream and started his journey to become a successful Pasttisier.
Fernandes was born in a Christian family which is rooted in Mangalore with Five siblings and his Parents had migrated from Mangalore to Mumbai Five decades ago. “I lost my father when I was in the third standard. Despite facing all odds in life, my mother provided me the best of what one can have at that tender age,” he told us.
Fernandes completed his certification course in Food Production from the American Hotel & Lodging Educational Institute.“Leading towards my passion of cooking, I got the opportunity to start my dream with Ambassador Sky Chef and it was the first big platform of my journey which took me to the Middle East where I got to work with some of the finest European Chefs,” he said.
“It has been a fantastic journey which taught me so much and brought me to where I am today, as a person and professional too. Gathering a wealth of elaborated knowledge on confectionaries and bakery, I came back to India in 2004 and pursued my interest further, and shared my learning with my colleagues in India,” he goes on to add.
Fernandes feels that Sweet tooth has changed drastically now as cuisines have started to travel globally, “Earlier there were very limited choices and basic offerings on the menu, but with the dynamically evolving market and changing preferences and wants of consumers, I constantly strive to come up with new ideas for more innovative desserts, breads, confectionaries and designer cake concepts,” he said.
Fernandes specializes in ‘Classic Opera’ and ‘Traditional Tiramisu’. At The Lodhi, he has introduced a new range of flavoured sweet bread and buns, high-fiber bread made from local home grains, artisan bread and even gluten-free options like nachni bread rolls and quinoa sweet loaf.
In future, he desires to own a bakery in Mumbai, “The thought of having my own business attached with my name, and the confidence to give a good fight to all my competitors, makes me very excited,” he said.
