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Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts

 

Embark on a delectable journey of culinary mastery with our "Elevate Your Baking: Artistry in Pastry" course. This comprehensive program is divided into three levels, each catering to different skill sets, from beginners to seasoned professionals. In Level A, discover the fundamentals of baking and pastry, honing essential techniques. Level B delves deeper into advanced pastry artistry, pushing creative boundaries. Level C, the pinnacle of the program, refines expertise and explores avant-garde techniques. Throughout the course, you'll gain practical experience, learn from industry experts, and showcase your talents. Whether your goal is to open a patisserie, excel in pastry competitions, or create exquisite desserts, this course will empower you to reach your pastry dreams and elevate your baking skills to new heights. Join us and turn your passion for baking into a world of delectable possibilities.

 

At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.

Elevate Your Baking: Artistry in Pastry by João Garcia

₹22,800.00Price
  • Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
    My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
    During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
    Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

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