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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


"Discover the delectable world of chocolate alchemy in our comprehensive course, 'Chocolate Alchemy: Crafting Sweet Works of Art.' Whether you're an aspiring chocolatier or a culinary enthusiast, this program will take you on a journey through the art and science of working with chocolate. In this course, you will delve into the intricacies of chocolate, learning about various types, equipment, and essential ingredients. You'll master the delicate skill of tempering chocolate and move on to creating a wide range of sweet delights, from truffles and artisanal chocolate bars to intricately sculpted creations.

Explore advanced techniques like chocolate pairing, bean-to-bar chocolate making, and even molecular gastronomy with chocolate. Delve into the fascinating world of chocolate science, quality control, and sustainability. You'll also gain insights into the business aspects of the chocolate industry, from marketing to sourcing. Throughout the course, you'll develop your sensory evaluation skills and learn to appreciate the nuances of chocolate flavor profiles.

The journey concludes with a showcase of your final projects, demonstrating your mastery of chocolate techniques. Whether you dream of opening your own chocolatier shop or simply want to impress friends and family with your chocolate creations, 'Chocolate Alchemy: Crafting Sweet Works of Art' is your gateway to becoming a true chocolate artisan."


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.

Chocolate Alchemy: Crafting Sweet Works of Art by João Garcia

  • 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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