Chef Sahil Mehta is India's First Certified Bakery, Pastry and Chocolate expert. His early life was spent in Paris, France which gave him exposure to the French Culture of Dining. He finished his education from one of the most reputed schools in Paris, L'ecole Internationale de sevres. Further to this he graduated in hotel management from Santos Dumont Paris and went on to study in prestigious institutions such as Lenotre (Harvard of bakery schools) and at 3 Michelin Alain Ducasse's institute. He is trained in Découpage de fruits de Mer et Fromage, Flambage, Blind Chocolate tasting, innovative pastry creation, bar management, restaurant, and patisserie management. He has worked with Ritz - Paris, Bristol, Salon Wilson, Travelers club m hotel Baltimore, potel et Chabot, Roland Garros and UNESCO in Paris. He returned to India in 2010 and brought a humongous change in the bakery and scene in Delhi through L'opera. He established bakeries across the country for many hotels, chefs, and standalone bakeries. He has been a part of many awards functions & has won Pastry/Bakery Chef of The Year for Artful Baker in 2015. He was the guest of honour and jury at the Magicka Bakers Awards 2017. He has been behind brands like L'opera, Choco Diva, Renaissance, Bread et More, Cravity, Honey & Dough, Tesu , Fleur De Lis , The artful baker , Red Mango , Brooklyn bakehouse, Meette , La Mia , Paris my love etc. Tedco is honoured and excited to partner with Sahil to specially curate and teach this course, by the name of “French Patisserie Masterclass by Sahil Mehta”
Himanshu Priyankar, Graduated from IHM Gwalior, joined as Management Trainee in Carlson group (Radisson Hotel) in Kitchen Department. He joined as Assistant Professor in Food Production Department in Kurukshetra University and after that worked at MDU, SRM as a Head of Department. He is specialised in continental and Indian kitchen. He has done Masters in Marketing and Finance. Also is a MCG certified Hospitality trainer and now he is working with Tedco education as Head of Department.
Chef Adityan is the Head Instructor at Goodrich-Tedco School of Bakery Arts. He graduated from IHM, Pusa, New Delhi and did his MBA from NMIMS, Mumbai. He joined Sahara, India as a Kitchen Management Trainee and moved across Mumbai and Lonavala. The major phase of his training was at Aamby Valley City, Maharashtra, where he worked as a Chef De Partie. He specializes in Breads, Modern French Pastries and Plated Desserts.
Chef Saurabh Baghel has done his graduation from IHM Meerut in B.sc in Hotel and Hospitality Administration. He has done his Internship in Hyatt Regency Gurgaon and has a working experience in pastry production from Lavonne Food and Beverage Pvt Ltd, Bangalore. He also participated in different types of pastry competitions in IHM Chandigarh, Dehradun, AAHAR (Pragati Maidan) where he won Gold Medal in state, regional and national organised by India Skills and SkillIndiaMission. He got trained for sugar art from Malaysia and South Korea and some of the international achievements and got Gold Medal in Scotland conducted by WorldSkills UK 2019 Bronze Medal in Global skill challenge Australia conducted by WorldSkills Australia 2019 and he grabbed Medallion of excellence in WorldSkills Kazan, Russia 2019.
Neha Oberoi is the Assistant trainer at Tedco School of Culinary Arts. She has completed Diploma in Culinary Arts affiliated by City & Guilds. The major phase of her training was at Shangri-la Eros Hotel, New Delhi. She is running her own home bakery under the name Glutenastic.
Chef Jaya is Assistant Culinary Instructor at Tedco School of Culinary Arts. She has graduated from IHM Lucknow in Hospitality & Hotel Administration. She joined Hyatt Regency, Delhi as a Hotel Operation Trainee in Culinary. She did her Masters Degree from IHM Pusa in Hospitality and Hotel Administration and joined SIHM, Siddhpur as Assistant Professor. She has also worked with Godrej Gourmet Chain as Food Specialist. She specializes in Garde Manger & Italian cuisine.