Dr. Balendra Singh currently belongs to the well-trained pastry chefs in India! With a flair for innovation and acumen of international pastry cuisine. He is a dedicated Pastry chef, who initially studied his art in The IHM Dehradun with a focus on bakery and confectionary. He worked With top luxurious International Branded Hotels, UmaidBhawan Palace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW Marriott New Delhi, Pullman and Novotel New Delhi, The TajMahal New Delhi & cruise ship around the world. Expenses knowledge in casual & fine dining, a-la-carte, buffet & Banquet and pastry shop setup homemade ice cream and handmade chocolates. After enjoying 17 years with the industry and finesse his skills as a pastry chef and chocolatier, he returned to his roots in culinary education and held a position an Executive Pastry chef at International Institute of Culinary Arts IICA-New Delhi teaching cooking and management courses. As he believes "Eating fuel the body, but eating good food fuels the soul". An endeavor to impart this knowledge of his, 'Excellence' programmed has been introduced, which consists of a melange of Pastry, Chocolate, and Entrepreneurship. He started his own INSTITUTE OF BAKERY & PASTRY ARTS (New Delhi) and also started "Balendra's Baking Classes"(BBC), every month in different five-star hotels all over India. As a culinary educator, he draws from his many years of culinary experience to pass along to students not only the skills for success in the kitchen but also for life. He feels those life skills are the most important things they can learn: teamwork, cleanliness, organization, respect, integrity, compassion and being able to laugh and enjoy what you are doing.
Chef Sireesh Saxeena have 45 years of vast experience with the hospitality industry. He graduated from IHM Pusa in1975 and worked with India Tourism Development Corporation (ITDC) and role to Vice President (Hotels) cum corporate Chef. Chef has won great accolades and recipient of number of Awards which includes the ''Golden Hat'' and the National Tourism Award as ''Best Chef '' in The five star category. He has mastered a great number of chefs and hospitality professionals who now occupy high positions in the industry. He has been advisor to quite a few Hospitality and Culinary institutes. He has adapted the book ''Cookery for the Hospitality Industry''.
Chef Satish Chandra, Sous Chef Instructor at Institute of Bakery & Culinary Arts. He has Completed hotel management from SAMS Institute of hotel management Varanasi (U.P). Also additionally qualifies as (C.H.T.) CERTIFIED HOSPITALITY TRAINER from I.H.M. PUSA (N.C.H.M.C.T.). With over 13 years of experience with 4 years of industry experience and 9 years of academic. Experience in the industry with properties like The City Park and TGI Fridays and with specialization in continental cuisine. Chef has represented India in Spain at the world's 3rd Tapas Championship.
Chef Diksha Khandelwal have joined IBPA as management trainee. She has completed her level 2 in Food preparation and cooking (patisserie) affiliated to city and guilds London. She has a intend to build a career with leading bakery of committed & dedicated bakery institute, who help us to explore herself fully and realize her potential. She has completed her degree course B.A French honours from Amity University. She has also did job in Accenture for 2 years.
Chef Deepak has joined the Institute of Bakery and Culinary Arts as a Pastry Chef Instructor. The Chef has made a name as a young pastry chef in the hospitality industry with 15 years of experience. The chef began his career at Crowne Plaza Today (Gurgaon) and then advanced to the pre-opening stage. He then moved on to the pre-opening of The Park Plaza Shahdara and Rotana Hotels Resorts & Spa in Fujairah, UAE. He left the kitchen at the peak of his career as a sous chef in charge of pastry at The Surya Hotel, New Delhi. Despite his successful position in the kitchen hierarchy, he wanted to pursue his long-term interest in teaching. Deepak wanted to develop his career as a pastry instructor so that he could share his knowledge and inspire the next generation of professionals in the field.
Chef Prateek Aggarwal Appointed as a Second Pastry chef with the Institute of Bakery and Culinary Art. He have been an avid fan of baking and cooking for a long time and his creativity has also been channelized through his profession. By means of great aptitude to pay Close attention to details and a steady hand, Prateek an IHM Pusa, New Delhi graduate, have had a considerable experience of 14 + years in the culinary industry. Started his journey as Kitchen Management associate with Carlson Rezidor Hotel group and thereafter eleveted as a junior sous chef with Radisson MBD Hotel Noida, then Joined Crowne Plaza as a pastry sous chef , and then moved to Double tree by Hilton, and elevated to a Pastry Chef position there. The last assignment was with ITC Welcom hotel dwarka as a Pastry Chef. With such a successful name and career in the industry as a young Pastry Chef, somewhere the desire to become a culinary instructor was tickling him. Prateek’s aspiration to share the culinary knowledge to the next generation and to pursue his desires, prompted him to join our academy .