How chefs are pushing the boundaries of tradition and innovation by Dean Rodrigues Executive Pastry Chef, Academy of Pastry and Culinary Arts

Gone are the days when people would settle for anything and everything. The modern consumers of today demand inclusivity and uniqueness in everything they consume, be it clothes, eatables, personal care, or health care products. In response to the changing demands and preferences of consumers, it has led upon industries to update their conventional strategies and adopt novel approaches and the baking industry is no stranger to it. Consequently, modern chefs today are infusing new techniques and practices into baking to satiate both peoples' cravings for sweets and their desire for a unique food item.

According to a study by IMARC Group, the size of the Indian bakery market reportedly reached $11.3 billion in 2022 and is projected to expand at a compound annual growth rate (CAGR) of 10.8% between 2023 and 2028, reaching $ 21.2 billion. This growth can be attributed to the increasing demand for unique bakery products in India. Cakes, pastries, muffins, and pies, which traditionally just satisfied the sweet craving of individuals, are now also taking into account the health-centric demands of individuals, thanks to the innovative techniques adopted by chefs. Therefore, it is pretty evident how important chefs have been in pushing the bounds of tradition and introducing innovation, which has transformed the baking industry as a whole.

New-age chefs: Leveraging the power of innovation

Embracing experimentation: Gone are the times when chefs utilized standard baking techniques for all bakery products. Nowadays, modern chefs have revolutionized their approach to various bakery products. In fact, they are essentially experimenting with ingredients to fit into the individuals' newly developed preference for healthier products. In that regard, they are primarily moving away from refined sugar and towards more naturally occurring sweeteners like honey and maple syrup as well as flavours derived from fruit concentrates and honey and coming with their own unique recipes in return.

Natural ingredients: Organic, natural, vegan, plant-based, low-calorie and sugar-free, all these terms have become the talk of the town in today's modern-day society. Adapting to these contemporary trends, chefs have moved past their conventional recipes. In place of refined grains, which have been depleted of their nutrient-rich bran and germ, chefs today frequently employ whole grains and millets when baking biscuits, waffles, and tea cakes since they are minimally processed and packed with vitamins, minerals, and fiber. Similarly, plant-based milk and dairy alternatives, nut butters, natural food colourings and plant-based oils are largely being integrated by chefs in their recipes in order to upgrade the classic bakery products with a healthy touch.

Tech-enabled tools: This goes without saying that baking is a delicate task that demands thorough comprehension of several scientific and hygienic principles. With a motive to achieve ultimate precision in their baking recipes and ultimate finishing, modern chefs are largely utilizing tech-enabled machines and tools. In fact, a range of measurement devices have also emerged, enabling them to achieve their ideal baking recipes with pinpoint accuracy. Additionally, these modern appliances work faster and produce more output of superior quality, which is something that chefs are greatly benefiting from.

Modern chefs: Striking a new era of innovation

Though a piece of cake, a scrumptious cookie, or a classic waffle still qualifies as the perfect finish to a meal, the only difference is that individuals today demand their sweat treats to be healthy at the same time. To meet the evolving needs of the public, chefs have abandoned their traditional recipes in favour of new ones that place a stronger emphasis on healthier and more organic components. Moreover, technological developments have provided chefs with the push they needed to give up the traditional method of baking and switch to a more automated one.

Given the dynamic nature of the bakery industry, it is expected that new flavours and cooking methods will emerge, providing chefs with the opportunity to experiment with new ideas and create something unique.