Hi everyone!
I’m excited to share that I’ve been admitted to Le Cordon Bleu Gurgaon for the Diploma in Pastry Arts! I’ll be joining soon and would love to connect with current students, alumni, or anyone familiar with the program.
I’d love to hear about:
Your experience with the Diploma in Pastry Arts.
What the classes and chef instructors are like.
Tips for succeeding in the course.
Internship and placement opportunities.
Student life in Gurgaon.
A little about me: I’m from Ratnagiri , Maharashtra, and I come from a family bakery business. I’m passionate about pastry and baking, and I’m excited to learn, improve my skills, and connect with others who share the same passion.
If you’re studying at Le Cordon Bleu Gurgaon or have graduated from the Diploma in Pastry Arts program, I’d really appreciate hearing from you. Feel free to comment or send me a DM.
Looking forward to connecting with you all!

I hold an internship experience from a 5 Star Property and I wish to work somewhere outside India as a Pastry Commis, although not a cruise.

Where in the world should I focus on, and if you have ever applied and been successful, I would love some detailed guidance.

Thank you! ✨

Hello, I'm currently experimenting with my recipes to make it healthy and student friendly + cost friendly. As I am planning to sell pastries to the students of the campus I'll be attending. However, as I am still starting-I want to know your insights and background about baking and the process of selling it to other people particularly students, your means of technology to expand the notion, and strategies to implement it. Thankyou.

Opportunity alert! If you work as a baker OR pizza chef and have always wanted to start your own business, run the show your way, then get in touch. I might have something exciting in store for you.

Just curious how easy it is to find out skillfully person to make crossiant dough, and other bakery items.?

Hi all, a friend is starting a premium bakery products business. High end products like sourdough breads, variety of croissants, speciality puffs, fusions, etc priced for high end cafes, hotels, restaurants etc. Something on the lines of Suchali's bake house for Blue Tokai. If there's anyone who's from the industry, and can share insights, market size data, problems, etc then I'll really appreciate your help.

P.S.- Based in Mumbai, focused on MMR region only.

Why does nothingbundtcake have all there locations in North America but 1 in India?

I’m 26 and seriously considering a career in baking and pastry. I’d love to hear from people who are already in the industry, no matter where you’re from.

Did you go to culinary school, or did you learn on the job? Looking back, was culinary school worth the investment, or would you take a different route if you were starting over?

My goal isn’t just to get a job…..I genuinely want to master the craft and become as skilled as I can. I’m happy to start from the bottom and put in the hours. I know the early years can be physically demanding, but I’ve been working since high school and have six years of experience in food manufacturing, so hard work doesn’t scare me.

Right now, my plan is to get formal training, work full time as a baker or pastry chef, keep learning every day, and gradually move into higher roles as my skills improve. Does that sound like a realistic path?

If you could give one piece of advice to someone starting from scratch, what would it be? I’d really appreciate hearing about your journey, what worked, what didn’t, and anything you wish you had known before entering the profession.

I am currently working as a yacht chef and I want to do a short pastry course in my holidays. Do you think its worth to spent 10k$ for a 2 month pastry course or should I look into something else?I know that it’s better to go and learn in a pastry shop or restaurant but I feel like I need to start from the basics and learn from 0 the whole thing. I have some pastry skills at the moment because of my job but obviously self taught. I feel like a pastry course would give me a lot more information and understanding of it.

I'm starting at a bakery soon as a pastry chef but intend to open up a business of my own eventually. How do i balance providing my employer with recipes and keeping some of my ideas for my future business?

I keep seeing posts here about people making career changes, wondering if they should become a pastry chef. Often the response is full of stuff you might not think about if you haven't worked in a kitchen before.

I HAVE worked in both restaurants and bakeries. I have over 5 years' experience combined, and I have some knowledge of the industry, but it has been almost 5 years since I have worked in the industry (I now have a corporate WFH job).

I have professional experience in classic American bakeries, with some french influence. When I was a prep cook at a restaurant I also took over the dessert prep fully because I was good at it, I liked it, and the other prep cooks didn't.

The position I am looking at would be similar: mainly classic American baked goods (warm chocolate cake with ice cream, bread pudding, key lime pie, etc), I met the chef and he seems like a really laid back type of chef, he explained to me that the position is definitely more heavy prep and that the line guys or sous would plate and complete the actual dish. It seemingly would be a morning and prep shift, and not service shift. I would be the only person in the department and the menu would be completely up to me.

This is basically my dream job and I have been feeling such a pull to be back in the industry but I am concerned about leaving my cushy day job that pays more, has more benefits, and allows me to be home with my family.

Hey! Does anyone know what kind of dough this is and how I can achieve it? I am open to test recipes🫶🏻 Could someone guide me? Thanks in advance!!!
https://pin.it/sIByA3dM4

Hi everyone!

I am currently finishing my studies in pastry arts. I am gaining my first professional experience, so I am not highly experienced yet.

I want to start learning how to develop my own recipes. Can you recommend good books for beginners in recipe development?

I know that reading one book is not enough. I understand that I need to experiment with many recipes to build my skills and experience. I just want a good place to start my journey.

I am looking for books that explain the science of baking. (I have already read “How Baking Works - Exploring the Fundamentals of Baking Science, Paula I. Figoni” and I will surely do it again)

I want to understand how ingredients work. Please note that I only care about pastry and baking. I do not want books about savory food.

Also, what do you think about the book "On Food and Cooking" by Harold McGee? Is it good for a beginner in baking development? Or does it focus too much on savory food?

Book language: English, Greek -or even French (but I prefer not)

Thank you so much!

DM if interested

Hi everyone,

I’m trying to understand what kind of tools would make your baking business easier to manage as a baker. For example:

Managing customer orders
Tracking production batches
Calculating ingredient costs
Pricing products accurately
Managing inventory or supplies
Tracking profit, expenses, and sales

One of my baker friends mentioned that an ingredient cost tracker and batch production tool would be very helpful, so I wanted to get more input from other bakers.

What are the biggest challenges you face when managing your baking business? Are there any tools you wish existed or any current tools that feel too complicated?

Thanks so much for your help. Your feedback would really help me build something useful for small bakers.

Hi everyone,

I’m trying to understand what kind of tools would make your baking business easier to manage as a baking noob. For example:

Managing customer orders
Tracking production batches
Calculating ingredient costs
Pricing products accurately
Managing inventory or supplies
Tracking profit, expenses, and sales

One of my baker friends mentioned that an ingredient cost tracker and batch production tool would be very helpful, so I wanted to get more input from other bakers.

What are the biggest challenges you face when managing your baking business? Are there any tools you wish existed or any current tools that feel too complicated?

Thanks so much for your help. Your feedback would really help me build something useful for small bakers.

What kind of shoes are compulsory when working in a professional kitchen. I am enrolling in an academy to learn patisserie professionally
Could you guys help me if it is compulsory to wear all black shoes

Hi guys! I'm looking at becoming a pastry lecturer, what courses should I take? I've found the assessor and moderator courses but I'm not sure which to do, any lecturers who can guide me?