Chef Arvind, Co- Founder and Executive Pastry Chef, Whitecaps International

Chef Arvind believes that food is first a feast for the eyes, and stresses upon the importance of dessert presentation and detailing. Apart from teaching, Chef Arvind also consults with leading hotel chains, most recently, conceptualizing the dessert menu for ITC's chocolate boutique, Fabelle.

Chef Arvind Prasad leads the team at Whitecaps International as a Co-Founder and Executive Pastry Chef. He has a great line of work experience with prestigious International brands such as Park Hyatt Dubai, Grand Hyatt Dubai, ITC Gardenia, etc.

A very humble Chef with a great passion for training, teaching and inspiring young  minds in the line of Bakery and Confectionery, Chef Arvind has been a recipient of prestigious industry accolades, Young Chef of the Year, Best Chocolate Showpiece in the Indian Chocolate Masters 2014 event and he also has represented India in the Chocolate Star Competition held in Italy.

Chef Arvind

BV: Why did you decide to become a chef?

Arvind: Honestly, when I opted for hotel management, my aim was not to be a chef. I chose hotel management; because I wanted to do something different than what others around me were doing.

After joining hotel Management, I got an opportunity to participant in many events and most of those were related to showcasing different cuisines around India. This is when I developed the interest to be a culinary chef, but that’s not the end, this was the beginning. Again I was in dilemma, why should I do only traditional cooking. I wanted to try something different.

There are many chefs who have inspired me to choose this carrier, but I never wanted to be like someone. I always wanted to create my own identity. I could not have chosen any other cuisine better than Pastry, Bakery chocolate, and confection. Here I got a tremendous opportunity to showcase my creativity.

I am still not done, its continuous journey. There are a lot more to learn and achieve.

BV: Did you go to culinary school? What credentials did you earn through your culinary studies?

Arvind: Yes, I did join IHM Gwalior - The institute is affiliated to National Council for Hotel Management and Catering Technology (NCHMCT).

It gave me a platform to pursue my dream.

BV: What did you like best about the education experience? What did you like least?

Arvind: I was never into theoretical learning and scoring the highest marks. For me, learning was conceptualizing and thinking out of the box.

BV: Where and how were you trained?

Arvind: I never got any formal training; it was always on Job Training for me. Many times I learned from my own mistakes.

BV: Tell me about a difficult situation and how you handled it?

Arvind: Early Morning the most special Buffet, you put entire effort to be ready for this and impress your boss.

A trolley full of pastry confections falls on the floor due to minor negligence. I was in a situation where I didn’t know what I should do, but as we always say, “the show must go on” and I did prepare everything again (of course with some help), and guests never got to know what had happened.

It was definitely one of the difficult situations but I discovered my capabilities of handling a situation efficiently.

BV: Are you a team player? Describe your usual role in a team-centered work environment? Do you easily assume a leadership role?

Arvind: Yes, for me being a team player is the most important thing. But I believe in supporting my Team without any condition, I listen to their concern and provide assistance and share knowledge.

Everything comes with experience. I won't say I am a born leader, but I have always tried my best to lead by examples.

BV: What is your favorite process while baking? And why?

Arvind: Baking is all about science.

My Favorite Process of Baking is to “Bake the way you like it” and follow the basic fundamental of Baking and it must be customized as per need.

BV: What are the everyday challenges you face in the kitchen and how do you overcome them?

Arvind: Kitchen is the most challenging operation, where we struggle to maintain the most hygienic condition and other maintenance issues and shortfall of standard ingredients, no matter how much inventory you have.

The Most challenging thing is the way you communicate. One misunderstood instruction can turn the game.

BV: What do you do to stay current on new trends? Describe two or three of the most interesting industry trends.

Arvind: “Trends keep changing” when it comes to food you can not just focus on presentation, it should go well with your pallete and local eating habits.

It reminds me Food as a Fashion but at the same time its basic necessity. We do change the style, but our objective remains the same.

Today when I Talk of Pastry trends, I think of Guilt-free, small portion to relish, innovative flavors and a new twist to traditional pastry.

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