Introducing Girish Chander, CEPC

Introducing Girish Chander, CEPC

It is with great pleasure that I introduce you to Girish Chander, Executive Pastry Chef Canadian Inn New Delhi, India. One of the luckier folks to have realized his dream of being a pastry chef in 5 star hotels & restaurants. Many people don’t realize the level of the expertise in this country…..some of the best chefs in the world! I was very impressed by his resume, some noted hotels such as the Taj Mahal hotel, and the The Grand Hotel, New Delhi, additionally Holiday Inn (Intercontinental Hotels group). In the pastry trade it is actually more important to have a hotel foundation for your education, more so than for culinary chefs. The reason being, you really need a dedicated department to execute all the products produced for restaurants, catering and banquets. Read on to learn a little about Girish’s journey.

Executive Pastry Chef

Lets have a look at some of his work, and areas of specialization.

Chocolate showpiece

The apprenticeship for pastry cook is 8000 hours or four years in Canada, the standard in India is similar because it is based on the European model. Of course as you know, India was a colony of the UK for many years before they became In August 1947, the Union of India. Also at this time there was a mass migration of nationals to Europe and the new World. Some of the best cooks and chefs I have had the pleasure of working with in Canada are from India and Bangledish. Wonderful, hard working and trustworthy people.

Lets move on with a little of Girish’s story. You might say that Girish had what you would call a middle class upbringing, not wealthy, but a reasonable life. As you know India has what is called a cast system. Varna literally means type, order, colour or class  and was a framework for grouping people into classes, first used in Vedic Indian society. It is referred to frequently in the ancient Indian texts. The four classes were the Brahmins (priestly people), the Kshatriyas (also called Rajanyas, who were rulers, administrators and warriors), the Vaishyas (artisans, merchants, tradesmen and farmers), and Shudras (labouring classes). The varna categorisation implicitly had a fifth element, being those people deemed to be entirely outside its scope, such as tribal people and the untouchables. Although this system is said to be gone, it’s not forgotten. Girish’s upbringing was typical of any Canadian middle class person, his father also worked in the hotel business, his mom a stayed at home to manage the home. His youth was also typical of any young man, full of adventure and mischief…lol. Girish began his apprenticeship at 18 years at the Grand lily Resort in Punjab. as a Commi 1. In our journey to chefdom these are what I like to call the formative years. The influences gathered during these years are really what determine our outcome and success. Girish was fortunate to have a good foundation to move, and continue his 5 star journey. Many pastry chefs will elect to specialize after gaining there ticket. Girish chose showpiece work….a very difficult art to master. In this area you can specialize further, be it sugar, chocolate, pastillage or gingerbread…..below, and above.

I’d like to share some of Girish’s wisdom with you, still a young man, now married and established in his career. Here is Girish’s 7 habits of highly effective chefs!

 Improve my growth mindset,  live according to my values.

  Be more proactive.

 Learn to understand myself.

 Be persistent despite obstacles.

 Learn how to make effective decisions.

 Practice gratitude.

Stay open minded to new opportunities.

 Learn something new.

CONCLUSION

It was a great pleasure interviewing Girish, at some point it would nice to meet, and perhaps work with him on a professional level. I’ve included his CV and contact information for any perspective employers looking for a quality pastry chef. Cheers, and happy Monday!