Callebaut appoints award-winning chef Arvind as its brand ambassador for India
Here is a little one-on-one with Chef Arvind where he tells us about his journey and his association with Callebaut and how he hopes to carry this legacy forward.
Asked about his experience working chocolates and why Callebaut has been different, he said: “In my professional journey, from my beginnings as an intern to a hotel pastry chef and now co-founder and director of studies at Whitecaps International School of Pastry, I have come across almost every chocolate brand just to name a few – Vanleer, Morde, Van Houten, Valrhona, Felchlin, Carma, Cacao Barry and yes definitely Callebaut.
I love chocolate and working with him lifts my spirits and the feeling becomes special around chocolate. I like to try it in different applications and create new things with chocolate every day.
Callebaut is special for me because I started to understand the behavior of Callebaut chocolate well and I feel that it allows me to work with it in a flexible way. It has a brilliant taste and aroma and its easy availability never hinders me from working with it.
The selection process and criteria for selecting a Brand Ambassador for Callebaut is nothing less than an exam!
“They were looking for a profile with a relevant but diversified and internationally recognized chocolate maker.”
The highlight of his career was setting up Fabelle chocolate shop for ITC, World Chocolate Master 2014, and India’s representation in ‘Chocolate Star’ in Italy in 2016, and these aspects of his profile proved credible and attractive to Callebaut.
Leader expressing his joy; “When you’ve been associated with a chocolate brand for the past 18 years and suddenly become that brand’s ambassador, the feeling is like a dream come true and I felt like I was on cloud nine. , but yes, it all comes with responsibility and the will to do more.
When asked what lies ahead with this partnership at the Chef’s Culinary Institute in Koramangala, Bengaluru, Whitecaps International School of Pastry, he said, “I would love to continue sharing knowledge of its uses, applications and of the magic that Callebaut chocolates can bring to the Chef’s recipes with all budding Chefs or the future generation of the world of Chefs.
When asked if he passes on his chocolate knowledge to his students at Whitecaps and this is what he said;
“As the Director of Studies at Whitecaps International School of Pastry in Bangalore, it is my responsibility to share all the knowledge of the pastry industry that I have acquired through my experience with my students. Chocolate being my favorite I always talk to them a lot about its origin, how they can easily work chocolate at home and how to do good business with chocolate. They also learn to make chocolate novelties with their best friends.
“The joy of creating delicious art is beyond words; when created with chocolate, the experience is out of this world. Chocolate may seem very basic, but it is a very interesting ingredient that has the ability to become something magical as a mood changer, aphrodisiac and for its nutritional value.
“At Whitecaps, we are constantly experimenting with new techniques; amalgamating different flavors, creating new textures. Our goal is to keep learning, evolving and experimenting. What remains constant? Our love for pastry with our white caps!
About Chef Arvind Kumar
Having worked with prestigious international brands such as Park Hyatt Dubai, Grand Hyatt Dubai and ITC Gardenia, and winning numerous awards – Young Chef of the Year, Best Chocolate Masterpiece – Indian Chocolate Master, Chocolate Star Competition, Italy – for To name a few, Chef Arvind Kumar has added another feather to his hat by being the sole brand ambassador of Belgian chocolatier Callebeut in India.
Arvind Prasad is an internationally acclaimed chef, who is not only the Director of Studies but also the Co-Founder and Head of Whitecaps International School of Pastry, one of the top 3 international standard baking schools in India.
He provides advice on many projects and activities, including kitchen set-up, menu development, recipe development, R&D in baked goods and workshops.
In addition to this, Chef Arvind also consults with major hotel chains, the most recent being the conceptualization of the dessert menu for ITC’s chocolate boutique, Fabelle.
You can follow Chef Arvind on Instagram @ChefArvind and find out more about Whitecaps International School of Pastry Diploma & Cake Engineering courses at www.whitecaps.in
Callebaut is a Belgian couverture chocolate manufacturer. The Belgian couverture is a premium chocolate finely ground to 18 microns which avoids having a grainy taste in the mouth when the chocolate melts on the tongue. This chocolate is mainly used by gastronomy and cooking professionals all over the world. Many professionals who use Callebaut couverture chocolate use it for its workability and typical taste, which has remained constant since 1911. Learn more about them at www.Callebaut.com