#pastryschool

CHO Bee Labs is a professional School of Pastry & Culinary Arts in Mumbai offering hands-on training in baking, pastry, and culinary arts. Learn from expert chefs through practical kitchen sessions designed for aspiring chefs, home bakers, and entrepreneurs. With industry-focused programs and modern training facilities, students gain real-world skills to build successful careers in the food industry.

Week 5: Puff Pastry. The most exciting of all the weeks! #pastryschool (at Vancouver Pastry Training Center) https://www.instagram.com/p/CMVtX2knR-rIprAbCjTymeTOI63urIWT4zvFK80/?igshid=1sfvi563huo6x

#pastrypassion #pastryart #pastryschool #pastryschool #pastrychefsofinstagram #pastrylove #pastrychef #chef #cheflife ##homebakery #homemade #homebaking #learnbaking @momshomemade.in (at Navi Mumbai (New Mumbai), India) https://www.instagram.com/p/CMGnkoCDUWx/?igshid=l97b2oegkuem

#pastrypassion #pastryart #pastry #pastryschool #pastrychefsofinstagram #pastrieslover #pastries #pastrylove #homemade #cheflife #chefwords #chefsofinstagram #homebakery #homebaker #learnbaking @momshomemade.in (at Navi Mumbai (New Mumbai), India) https://www.instagram.com/p/CMBWdL8jCQ3/?igshid=69q5i4ww6yl5

#pastrypassion #pastryart #pastryschool #pastrychefsofinstagram #pastryschool #pastries #pastry #homebakery #homebaking #homemade #chocopastry #learnbaking @momshomemade.in (at Navi Mumbai (New Mumbai), India) https://www.instagram.com/p/CLitCvKj-Ok/?igshid=leqoeqlzgtmi

It feels weird to condense all of these experiences down to a series of posts because they were so life-changing, but here I am three years later writing about them. There will always be more to say. Overall, it was nice looking back on my summer abroad since it was such a defining moment of my life, and I’m glad to have finally shared them on a single platform with y’all. I’m very much looking forward to being able to travel with my passion for food again. Until then, à ta santé.

The final part of our study abroad program- The Grande Buffet. For this project, we worked with a partner to produce different items with 30-40 portions of each item along with a showpiece demonstrating what we learned in France, inviting (a limited number of) family and friends to experience our creations. It was fantastic working with one of my now life-long friends to produce an amazing menu as well as working together with the other groups as needed and seeing how their projects unfolded. Our menu: Apricot-Basil Pâtes de Fruit, Mon (Petite) Premier Amours, Lemon-Lavender Macarons, French Onion Tartes, Green Lentil Galettes.

After 90 or so hours of classroom time, living at the school, and countless experiences- we graduated. We finished our program making confectioneries (see more in update 1) in our final week for our June 2017 graduation ceremony. At the ceremony we met with our instructors and members of the school board, celebrated with confectioneries and champagne, and each obtained a Certificat d’aptitude professionnel de Pâtisserie Française from L’Ecole Nationale Supérieure de Pâtisserie. To celebrate, I ate my own chocolate showpiece created for said ceremony.