Editorial Team

The Extraordinaire Chef Balendra Singh, the well-trained pastry chefs in India, with a flair for innovation and acumen of international pastry cuisine received an honorary doctorate degree in “Hotel Management and Catering Science” by International Internship University – IIU.

This honour has been awarded to him for his work, sincerity, dedication and determination towards the development of “Bakery & Pastry Arts Education” along with development of Indian “Home Makers to Home Bakers”.

Dr. Chef Balendra Singh said “dedication towards the goals helps to achieve the passion.  It’s been a long journey for about 18 years of cooking & researching. I feel  Eating fuels the body, but eating good food fuels the souls. The key to running a successful kitchen is what I call the ‘3 F’s.’ Be Firm, Be Fair, and Be Friendly with your staff, your guests, and yourself. If cooking is what you love, do it with great vigor, pride, and excellence. It pleases me when I see guests conversing, noshing, happy and satisfied. I savor all the flavors of life.”

Dr, Balendra Singh initially studied his art in the IHM Dehradun with a focus on bakery and confectionery. Finessing his skills as a pastry chef and chocolatier, he returned to his roots in culinary education and held a position as an Executive Pastry Chef at the International Institute of Culinary Arts IICA-New Delhi teaching cooking and management courses.

An endeavor to impart this knowledge of his, ‘Excellence’ program has been introduced, which consists of a melange of Pastry, Chocolate, and Entrepreneurship. He started his own INSTITUTE OF BAKERY & CULINARY ARTS (New Delhi) and also started online live sessions every month in the skill category of bakery and pastry arts.

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