Exclusive interview | Niklesh Sharma Founder & Managing Director, Academy of Pastry and Culinary Arts

Overview of APCA and Journey so far?

APCA is an esteemed group of Professional Culinary & Pastry Schools with a Pan-Asian presence in Singapore, Malaysia, Philippines, Indonesia, Delhi NCR, Mumbai and Bengaluru. Our journey started in 2010 with the flagship school in Malaysia and we are evaluating new possibilities to increase our footsteps .We are the largest and one of the most awarded Pastry Schools in Asia. 

How has hospitality education changed post pandemic- Are students still looking at it as a career ?

Ideally there is more keen interest in the Culinary and Pastry arts as almost every one realized that home chefs/ bakers did manage to survive by establishing home business during the covid times and now the business is back with a  vengeance  and there is a heightened demand of chefs.

Our courses are both for food enthusiasts, home bakers and people who are looking to learn it professionally and either establish their own bakery/ restaurants or work for large hotel chains.

Hospitality education is back on track at the same level as pre pandemic and we are in the process of expanding our geographic presence as APCA is getting heightened queries for tie ups and new academy proposals from all over. We are currently Looking for more opening in Middle East and Certain cities in India

Does the Academy develop its own curriculum? If so, How does it differ from other Academy 

APCA develops its own curriculum keeping in mind the ways that the buddying chefs need to be taught the basics of cooking followed by traditional / authentic recipes and then to keep up with the trends of world cuisines. We have our course curriculum divided into 3 stages – basic/ intermediate and advanced and each stage build on the previous stage through upskilling , theory classes and hand on practices. Our curriculum is not only delivered in the classroom setting, our chefs give a live demo at  the beginning of the day and then supervise our all chef students as they practice the cooking in our lab kitchens and then they have the recorded demo of the  dish along with the written recipe available to them through APCA Chefonline learning platform for an ease of access 24/7 , 365

Also we have course curriculum structured by the various different world cuisines and by the masterchef series and we also have specially curated course curriculum for Master chef series that gets conducted as a part of Asia Patry Forum in Malaysia once every year by award winning chefs from across the globe.

What are your thoughts on cloud kitchen and struggle faced in India Market ?

We understand the cloud kitchen challenges / struggles faced in India are as follows

•       Standardized production

•       High attrition of cooks/chefs

•       New cuisines ideas

•       Sustainable cooking - Waste management/Apt menu planning

•       Demand for food festivals and special events

•       Develop skill pathway – generic and specific

•       Lack of  bulk cooking mechanized equipment and delivery infrastructure

What we are offering at APCA

•       Menu planning & recipes standardization

•       Skill development for high potential chefs/staff

•       Support your Learning & Development agenda

•       Develop and deliver hybrid skilling model

•       Introduce in-demand diets like Keto, Vegan

•       Sustainable cooking practices

•       Support in planning and organizing events and festivals

•       Online platform to follow recipes, track progress and utilization

What is a buffet style approach to learning ?

APCAchefoneline,com is the best example of buffet style learning approach – we have our courses well structured and any chef student / learner can pick up the courses they need either as a short course or a long duration coupled with weekend classes , long duration courses at the academies and having a chef on call for clarifying their doubts

Exclusive Interview | Chef Playton Dias, Kamaxi College of Culinary Arts, Goa

Baking is an art form, with a bit of maths thrown in:

Chef Playton Dias

Working for 18 years in this industry has been a roller-coaster ride for Chef Dias. He has worked in a variety of trying job conditions facing labour scarcity, job stress and dealing with the complexities of working alongside colleagues from over 46 different nationalities. 

How did it all start? Share your culinary journey with us

Watching a baker in action can lead one to perceive baking as an art form, with the baker as the artist who combines a variety of flavors, textures, and aesthetics to create edible masterpieces. 

An art form, yes, but according to Chef Playton Dias, who is a faculty at the Goa-based Kamaxi College of Culinary Arts (KCCA) Bakery & Pastry section and the person in-charge of shaping the careers of young bakers for the future, to become a good baker, one needs to know a little bit about number crunching too. 

What are your earliest memories of the kitchens you worked in

He smiles as he recalls how he lived to relish his childhood dreams of becoming a chef on a cruise ship. 

“I had big dreams as a child. I always imagined myself working on a cruise ship,” says Dias who hails from Rivona village, a tiny, but picturesque hamlet in South Goa. 

After completing his studies and plying his trade as a chef at various starred hotels in Goa, Chef Dias embarked on a journey aboard on one of the many luxurious cruise liners operated by Princess Cruises, sailing along the US coastline and living his childhood fantasy to the fullest.  

His drive to reach the top is what enabled him to persevere in the face of adversity. There have been good times too, as he was able to travel to multiple countries and forge friendships across the globe. 

Name chefs, you find amazing or chefs’ work you admire

He holds great respect for Chef Andrej Brzeskot, a noted Corporate Pastry Chef. He spent a significant amount of time working as an Executive Pastry Bakery Chef with Chef Brzeskot at Princess Cruises. As a mentor, Chef Brzeskot has earned his admiration due to his work ethic and willingness to impart his knowledge to colleagues. He has gained valuable insights from Chef Brzeskot, particularly in areas such as chocolate art, entremets, and flavor matching. 

Your favorite ingredient is…

Dias states that his preferred ingredient is dark chocolate. He explains that dark chocolate has a more intricate flavor profile than milk chocolate due to its lower sugar content, which can improve the taste of baked goods. 

Dias believes that maintaining a healthy relationship with food is crucial for one's overall well-being, and dark chocolate can be a part of that balanced approach. Moreover, consuming dark chocolate has been associated with decreased stress levels and enhanced brain function. It's essential to remember that indulging in a chocolate treat should not lead to feelings of guilt or stress, and maintaining a positive and balanced attitude is key to a healthy relationship with food.

After several years of sailing the seas, Chef Dias decided to return to Goa and spend his days imparting knowledge to youngsters wanting to make a career in the global culinary industry at the KCCA.

“Teaching skills and techniques to the students here at KCCA gives me immense satisfaction. I see myself in these young students as they work towards learning the skills which will make them leading chefs of tomorrow, " says Chef Dias. 

What according to you does it take to become a successful chef?

He went on to talk about the four essential skills that a baker needs to adapt to for a successful career, which are patience, organizational skills, stress management, and the use of mathematics. "It may be surprising that I mentioned maths!', he says and quickly adds, "The use of maths and fraction conversion helps immensely while measuring ingredients." 

Referencing his time as a pastry chef on a luxury cruise liner, Chef Playton stresses the importance of adaptability in this industry.  

There are several difficulties one could run into in the kitchen on a ship, he says and there is always a need to work around challenging circumstances and come up with adequate solutions. 

“Being a baker can be rewarding, but it also requires a lot of effort, making problem-solving abilities crucial,” Dias says. 

What books should every chef read?

Cookbooks are a valuable source of knowledge that contains diverse information on ingredients, techniques, and ways to combine flavors. They also provide an understanding of the cultural and historical importance of different cuisines, making them a valuable resource for budding chefs. By learning from the experiences of successful chefs, young aspirants can enhance their craft and gain a deeper understanding. Chef Playton recommends several books, including all the editions of 'Professional Baking’ by Wayne Gisslen, ‘The Professional Pastry Chef’ by Bo Friberg, and ‘Making Dough’ by Russell van Kraayenburg, to help budding chefs improve their skills.

Keeping himself updated with the latest baking trends has helped Chef Playton to keep abreast of the ever-evolving food industry. There is always a demand for chefs, especially bakery chefs. Many are also venturing into starting their own entrepreneurial ventures and skilled chefs are the need of the hour.

What advice would you give to a young culinary student?

Dias urges his students to "learn with zeal and push their limits.”. He advises young talent to make notes about all the tricks they learn along the way which will come in handy in the future, perhaps when they jot down their own book of recipes. 

"Avoid the use of machines as much as possible as it will allow one to learn and perfect the handcrafting of all products. Finally, every little recipe you put together deserves to have its own place in your personal recipe book,” he says.