Chef Oliver Mahut’s Master Class at School of Hospitality, G. D. Goenka University, Gurgaon

Chef Olivier Mahut from Le Cordon Bleu, Paris with Mystic Foodie Mantra team

Baking is in the blood of French people. As is finesse.  So much so that during the late 1700’s, riot used to break out if bread supplies ran short, or the quality was bad. French are renowned for their ‘artisan baking’. So when a masterchef, from the land of love and baking, comes to the town, the buzz and excitement among the food lovers and hospitality professionals is palpable. It was the reason we drove down 40 kms to see him baking live.
Chef Oliver Mahut, Master of Chef of Pastry, Confectionary, Chocolate and Ice cream was in town couple of weeks back for his live cooking show for the students of School of Hospitality, G. D. Goenka University, Gurgaon. He is currently the Chef Instructor – Pastry at the Le Cordon Bleu, Paris. We were invited to attend the show and interact with him. During the session, he demonstrated Tarte Aux Fruits (Fruit Tart) and Mini Choux ET Éclairs (Choux Pastry). The interactive session was livened up with his vibrant and exuberant style.

Chef Olivier Mahut from Le Cordon Bleu, Paris

“Clients often give you only one chance. They have a lot of choice these days. You have to make sure that he keeps coming back for more”. These ‘pearls of wisdom’ for students were equally useful for professionals working with consumer-facing environment. A firm believer of adaptability and innovation, he served Tarte Aux Fruits in Kulhad (earthen pot) and garnished Mini Choux ET Éclairs with golden leaf.
The session ended with blissful exotic tea infusions from the house of Anandini Himalaya Tea blended by its Founder and Director Anamika Singh.
Humility and passion are the mark of a successful person. Seeing the masterchef in action and interacting with him has reinstated these beliefs.
The School of Hospitality, G. D. Goenka Universitydelivers a range of culinary and hospitality courses at the undergraduate, post-graduate and diploma levels. It has an academic collaboration with Le Cordon Bleu, Paris. Under the aegis of this esteemed collaboration, faculty from Le Cordon Bleu visits the School of Hospitality to impart and share the knowledge.
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I am an adventurer, dreamer, marketer, musically inclined, traveler and foodie to the core. I believe food is one of the greatest gift from GOD. I have always believed in that theory and have been trying to improve my dining experience. I am learning to appreciate various tastes, and expanding my horizon. For me, a great dining experience will be something where the serving challenges the conventional taste and stamps its authority. Be it a lavish spread of a five star hotel or a plate from a road-side shanty, my taste buds should be able to experience every single ingredient in the serving and the heart should always allure for it.

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