Here is a little tete-a-tate with Chef Arvind where he takes us through his journey and association with Callebaut and how he hopes to take forward this legacy.
When asked about his experience of working chocolates & why Callebaut has been different, he said, “In my journey from an intern to a pastry Chef and now to the director of Academics at Whitecaps International School of Pastry, I have come across almost all the brands of chocolate naming a few- Vanleer, Morde, and Van Houten, Valrhona, Felchlin, Carma, Cacao Barry and yes definitely Callebaut.
I am fond of chocolate and working with it lifts my mood and the feeling becomes special while around the chocolates. I like trying it in different applications and creating new things with chocolate every day
Callebaut is special to me because I have started understanding the behaviour of the Callebaut chocolate well and I feel it allows me to work with it flexibly, it has brilliant taste and aroma. And its easy availability never stops me from working with it.
The selection process and criteria of selecting a brand ambassador for Callebaut is nothing short of an exam! They were looking for a profile with a relevant and yet diverse, internationally recognized chocolatier.”
The highlight of his career has been setting up Fabelle chocolate boutique for ITC, World chocolate Master 2014, and representing India in ‘chocolate star in Italy 2016’, and these aspects of his profile were found to be credible and attractive to Callebaut.”
Chef expressing his joy; “When you are associated with one brand of chocolate for the past 18 years and suddenly you become the brand ambassador of that brand, the feeling is like a dream come true and it felt like I am on cloud nine, but yes all these come with responsibilities and determination to do more.”
When asked what is ahead of this partnership at Chef’s culinary institute, Whitecaps, he said, “I will love to share the knowledge of its uses, applications and the magic the Callebaut chocolates can do to the Chef’s recipes with all the aspirant Chefs or the future generation of the Chef’s world.”
When asked if he imparts his chocolate knowledge to his students at Whitecaps and here is what he said;
“As a Director of Academics at Whitecaps International School of Pastry, Bangalore, it’s my responsibility to share all the knowledge of the Pastry industry which I have gathered from my experience with my students. The chocolate being my favourite I always talk to them a lot about its origin, how they can easily work with chocolate at their home and how to make good business from Chocolates. They also learn how to make chocolates with their best friends.”
The joy of creating a delectable art is beyond words; when created with chocolate, the experience is out of the world. Chocolate might seem very basic, but it is a very interesting ingredient that has the ability to become something magical. We at Whitecaps are constantly experimenting with new techniques; amalgamating different flavours, creating new textures. Our aim is to keep learning and evolving and experimenting. What remains constant? Our love for baking with our whitecaps on!