Rahul Chahar

Rahul Chahar is the Corporate Pastry Chef for Taj SATS Air Catering Limited. Upon completing an IHM from Jodhpur, Chef Rahul began his career working for The Oberoi Amar Vilas Agra focusing on luxurious desserts. After a year he moved to Taj Rambagh Palace Jaipur where he worked for three years. His career has included positions as part of the pre-opening team of The Leela Palace Udaipur. In 2009 he joined Taj Lands’ End Mumbai following being a part of the pre-opening team of Hilton Bangalore as pastry sous chef.

 There he learned most of his work from Chef Rohit Sangwan whom he calls his mentor and whose work also inspires him to bring about a new change into pastry and chocolates. With work he pursued his diploma program in chocolates from Callebaut chocolate academy. Chef Rahul joined Vivanta New Delhi, Dwarka in the 2014 as Pastry chef. With a decade of experience in chocolates and pastry and chocolate as his passion, Rahul experiments a lot with chocolates. Chocolate carving, rich man bar, truffle oil chocolate, raspberry with wasabi truffle, peach gem with rosemary praline are the results of few of his experiments and signature dishes.

What inspired you to become a pastry chef? You’ve been in the industry for quite some time. Would you have done anything differently when first starting out?

• Passion for Creativity: It allows me to combine creativity with culinary skills. The artistic aspect of designing beautiful desserts and the challenge of perfecting complex techniques is very fulfilling.
• Desire to Make People Happy: I as a Pastry chef often find joy in making others happy through my creations. Seeing the delight on someone’s face when they taste a dessert is a significant motivating factor.
• Reflections on Starting Out: Embrace Mistakes as Learning Opportunities: Many chefs might wish they hadn’t been so hard on themselves in the beginning. Mistakes are inevitable and are often the best teachers.
• Focus on Fundamentals: Some might advise focusing even more on mastering the basics before diving into more complex recipes or techniques. A solid foundation is crucial.

• Work-Life Balance: The culinary world is known for its demanding hours. So you have to give extra time if you wish to earn expertise.
• Networking: Building a network of industry contacts earlier could open up more opportunities down the line.

 

What is the philosophy and ethos behind the food you create?

My philosophy centers on creating pastries that combine artistry with sustainability. I believe in using the highest quality ingredients, sourced locally and responsibly, to craft desserts that not only look stunning but also offer a memorable and satisfying taste experience. My ethos revolves around innovation while respecting classic techniques, aiming to evoke emotion and joy in every bite. I strive to create a connection through my food, ensuring that every pastry tells a story of passion, precision, and creativity, while also being mindful of environmental impact and food waste.

What’s the latest trend when it comes to baking and patisserie? What is one food (pastry) trend you wish would just go away?

One of the latest trends in baking and patisserie is the focus on sustainability and using locally sourced, seasonal ingredients. There’s also a growing demand for plant-based and gluten-free options that don’t compromise on flavor or texture. Additionally, visual aesthetics continue to play a huge role, with intricate designs and bold, vibrant colors becoming more popular, especially on social media.

While trends are important for innovation, one trend I think has been overdone is the excessive use of overly complicated and gimmicky dessert presentations that prioritize shock value over taste. Pastries with too many components or unnecessary theatrics can sometimes detract from the quality and flavor of the product. I believe that while presentation is key, the taste and experience should always come first. Simplicity and elegance can often be more impact full and memorable.

 

What is your baking style and the philosophy behind it?

My baking style is rooted in a blend of classic techniques and innovative flair. I prioritize high quality, seasonal ingredients to ensure that each pastry not only looks exquisite but also delivers an exceptional taste experience. I believe in striking a balance between tradition and creativity, ensuring that while we respect the fundamentals of pastry, we are not afraid to push boundaries and introduce new flavours and textures.

The philosophy behind my baking is to create memorable experiences. For me, pastries are more than just food—they’re a way to connect with people, evoke emotions, and create lasting impressions. I aim to craft pastries that tell a story and reflect a careful consideration of flavour, texture, and presentation. This approach aligns with the goal of elevating the brand’s product offerings, ensuring that each item resonates with customers and stands out in a competitive market.

What’s your favourite comfort food? What’s your favourite pastry or cake or baked product?
My favourite comfort food is a typical south Indian Dosa, Sambhar and coconut chutney. I love the simplicity and versatility of Indian Cuisine, and it’s a dish that brings back fond memories of family gatherings. It’s comforting because it’s familiar and deeply satisfying.  As a pastry chef, I appreciate the balance of flavours and textures, which I try to bring into my own creations.”

My favourite pastry would be a classic Pineapple Pastry. I admire the skill and precision that go into making the perfect Pineapple Pastry – the delicate layers, the fulfilling layering of pineapple chunks, and the soft Sponge. For cakes, I’m particularly fond of a rich and moist chocolate cake, like a sachertorte, because it combines deep flavours with a luxurious texture. It’s a dessert that, when done right, is both comforting and elegant, which is exactly what I aim for in my work.

Who or what was your inspiration to become a pastry chef?

My inspiration to become a pastry chef comes from a combination of personal passion and professional influence. Growing up, I was always fascinated by the creativity and precision involved in baking. I was inspired by renowned pastry chef Rohit Sangwan, whose innovative approaches to pastry challenged the conventional boundaries of flavour and presentation. Their work showed me that pastry is not just about following recipes but about pushing creative limits and constantly evolving techniques.

This blend of personal and professional inspiration led me to pursue a career in pastry, where I could combine artistry, precision, and the joy of creating memorable experiences for people. In my role as a corporate pastry chef, I am driven by the same passion to innovate and inspire others through my creations.

What is your advice to aspiring pastry chefs?

My advice to aspiring pastry chefs is to never stop learning and to stay curious about the craft. The world of pastry is vast, and there’s always something new to discover, whether it’s a new technique, flavour combination, or trend. Build a solid foundation by mastering the basics, but don’t be afraid to experiment and push boundaries. Patience and attention to detail are key, as pastry requires precision and care. Also, seek out mentors and be open to constructive feedback—it’s invaluable for growth. Lastly, remember that passion and creativity are your most important tools. Let your love for pastry guide you, and always strive to bring joy to others through your creations.

Future Plans?                                                                                                                             

My future plans as a corporate pastry chef involve staying ahead of trends in the pastry industry. I aim to bring innovative and creative dessert concepts that can enhance our brand’s reputation as well as to set up a big cloud kitchen from where we can supply all breads and pastry requirements to all hotels in the city. I also see myself taking on more leadership responsibilities, such as mentoring junior pastry chefs and collaborating with other departments to develop new product lines. Ultimately, I want to contribute to the company’s growth and success by pushing the boundaries of what we offer and ensuring we remain at the forefront of the culinary world.

Would you consider yourself as an artist? Are you inspired by artists when you create your pastries? When you create different products everyday where do you get inspired from?

Absolutely, I do consider myself an artist. In pastry, just like in any other form of art, creativity and a keen eye for detail are essential. I’m often inspired by various forms of art, such as painting, sculpture, and even architecture. For instance, the way colours blend in a painting can inspire a unique flavour combination or decoration technique in a dessert. Similarly, the structural elegance of a sculpture can influence the way I approach the construction of multi-layered pastries or showpieces.

When it comes to creating different products every day, I draw inspiration from several sources. Nature is a big one—seasonal ingredients often guide the flavours and themes I explore. I also find inspiration in cultural traditions and global cuisines, which can offer new perspectives on flavours, textures, and presentation styles. Moreover, staying attuned to trends in the culinary world and understanding consumer preferences helps me innovate while still appealing to a broad audience. Ultimately, my goal is to create pastries that are not only visually stunning but also evoke emotion and deliver a memorable experience through taste and texture.

The topic of local food, from smaller, specialized and personally known producers, is becoming more important. What are some of your local partners from whom you source?

We prioritize sourcing ingredients from local, smaller-scale producers whom we know personally and trust. This not only supports our community but also ensures the highest quality and freshest ingredients for our creations.

By working closely with these local producers, we not only elevate the quality of our pastries but also contribute to a more sustainable and community-focused food system. This approach is fundamental to our philosophy and is something we continually strive to expand upon.

What would you say is the key/winning feature of your creations?

The key feature of my creation is its balanced combination of flavours and textures. I’ve crafted a dessert that marries the richness of a creamy mousse with the lightness of a crisp meringue, creating a dynamic contrast that delights the palate. The use of high-quality, fresh ingredients ensures a depth of flavour that is both memorable and satisfying. Additionally, I pay great attention to the visual appeal, ensuring that the presentation is elegant and refined, which enhances the overall dining experience. My goal is to create a dessert that not only tastes exceptional but also provides a multi-sensory experience that leaves a lasting impression.

What are the most important considerations when crafting your menu?

When crafting a menu, several key considerations guide my process to ensure it aligns with both our brand identity and customer expectations:

• Seasonality and Quality of Ingredients: I prioritize using seasonal ingredients because they are at their peak flavour and freshness. This not only enhances the taste and presentation of the pastries but also supports sustainable practices and reduces costs. I work closely with suppliers to ensure we get the best possible products.
• Customer Preferences and Trends: Understanding our customer base is essential. I analyse sales data, customer feedback, and industry trends to incorporate items that will appeal to our audience. Whether it’s catering to specific dietary needs or introducing trending flavours, I aim to create a menu that resonates with our customers.
• Brand Identity and Differentiation: Our menu should reflect the unique identity of our brand. I ensure that every item on the menu aligns with our core values and stands out in the competitive landscape. This involves incorporating signature items and innovative flavours that set us apart from competitors.
• Operational Feasibility and Cost Management: I consider the practicality of executing each item consistently across all our locations. This involves assessing the skills required, the time needed for preparation, and the equipment available. Additionally, I keep a close eye on food costs to ensure profitability while maintaining high quality.
• Nutritional Balance and Menu Variety: A well-crafted menu offers a balance of indulgent and lighter options, catering to a broad range of preferences and dietary needs. I strive to provide a variety of textures, flavours, and presentations to keep the menu exciting and appealing.
• Innovation and Creativity: While honouring traditional favourites, I also focus on innovation by experimenting with new techniques, ingredients, and flavour pairings. This keeps the menu dynamic and encourages repeat visits from customers looking for something unique and memorable.

By balancing these considerations, I aim to create a menu that not only delights our customers but also drives the business forward, ensuring growth and sustainability.

Have you ever considered being a vegan chef? How practical is it being a pastry chef?

 I have considered the idea of being a vegan chef, especially given the growing demand for plant-based options in the culinary world. As a corporate pastry chef, it’s essential to be adaptable and open to different dietary preferences and restrictions. Incorporating vegan desserts into my repertoire allows me to cater to a broader audience and meet the needs of clients who follow a plant-based lifestyle.

Being a pastry chef involves creativity and innovation, and creating delicious vegan desserts presents a unique challenge that I find exciting. It requires a deep understanding of alternative ingredients and how they interact, which aligns with my passion for continuous learning and experimentation in the kitchen.

Overall, while being a vegan chef would require some adjustments, I believe it’s entirely practical and a great opportunity to expand my skills and provide more inclusive and diverse offerings.

What’s your signature dish?

My signature dish is a modern twist on the Artisanal Chocolates and Bonbons. This dish is special to me because it combines traditional techniques with contemporary flavours, appealing to a wide range of palates. It reflects my approach to Chocolates: respecting the classics while embracing innovation and current trends, like the increasing popularity of mirror textures and colourful designs. It’s been a hit in various settings, from high-end restaurants to corporate events, and it consistently receives excellent feedback for its balance of textures and flavours.

How can restaurants/ hotels/ chefs communicate the approach of innovative sustainable plant-based food/ food chains to others?

Being a corporate pastry chef, effectively communicating the approach to innovative sustainable plant-based food involves a multi-faceted strategy:

• Storytelling and Education: Highlight the journey and philosophy behind the shift to plant-based options. Share stories about the sourcing of sustainable ingredients, the innovative techniques used to create flavourful dishes, and the environmental benefits of plant-based choices. This can be done through menu descriptions, social media, blogs, or even in-person interactions with guests.
• Transparency and Authenticity: Be transparent about the ingredients used, their origins, and the impact of these choices on the environment and health. Providing detailed information on menus or through QR codes that lead to videos or articles can help educate customers. Authenticity in communication helps build trust and loyalty among guests.

• Incorporating Visual and Sensory Appeal: Use visually appealing presentations and creative plating techniques to make plant-based dishes more enticing. Sharing high-quality photos and videos on social media platforms can attract attention and demonstrate the appeal of these innovative dishes.
• Chef-Led Engagements: Host cooking classes, workshops, or tasting events led by chefs to engage directly with customers. This allows chefs to share their passion for plant-based cuisine, demonstrate innovative techniques, and educate guests on the benefits of sustainable food practices.
• Leveraging Digital Platforms: Utilize digital platforms to share recipes, behind-the-scenes content, and videos showcasing how plant-based dishes are prepared. Engage with customers online, encouraging them to share their own experiences with plant-based foods, which can create a community around the concept.
• Menu Innovation: Regularly update menus to feature new and exciting plant-based dishes that highlight seasonal and local ingredients. Clearly mark these options on the menu to make them easily identifiable. Offering tasting menus or specials dedicated to plant-based cuisine can also encourage guests to try something new.

By combining these strategies, restaurants, hotels, and chefs can effectively communicate their commitment to innovative, sustainable, plant-based food, creating a positive and lasting impact on their brand and community.

Which is the dish you’ve created that you are most proud of and why?

I am most proud of a signature dessert ELEMENTS and NATURE SURPRISE which I developed  at most famous Chinese Restaurant named “House of Ming ”Taj Mahal, New Delhi.                                          .’

The reason I’m particularly proud of this creation is firstly, it showcases my ability to balance flavours and textures— creates a dynamic experience for the palate. Secondly, it reflects a deep understanding of our customer base and market trends. I noticed a growing demand for desserts that are not only delicious but also visually appealing and lighter in taste.

This dish not only became a favourite among our guests but also helped increase dessert sales significantly. It was featured in several local food magazines, which further boosted our brand’s profile. The success of the desserts ELEMENTS and NATURE SURPRISE exemplifies my commitment to innovation, attention to detail, and understanding of the broader culinary landscape.

 

 

 

Dark Chocolate sweet paste Tart
S. No	Item	Unit	Quantity
1	Butter Unsalted	Kg.	0.250
2	Sugar Icing	Kg.	0.125
3	Eggs	No.	0.050
4	Refined Flour	Kg.	0.325
5	Cocoa Powder	Kg.	0.050

 

Cherry Compote
S. No	Item	Unit	Quantity
1	Fresh Chopped Dark Cherry	Kg.	0.400
2	Sugar Breakfast	Kg.	0.050
3	Pectin	No.	0.004
4	Lemon Juice	Kg.	0.020

 

Pate de Feuilletine
S. No	Item	Unit	Quantity
1	Feuilletine Biscuit	Kg.	0.110
2	Milk Chocolate 38%	Kg.	0.040
3	Hazelnut Paste	No.	0.125

 

Dark Chocolate Ganache
S. No	Item	Unit	Quantity
1	Dark Chocolate 54%	Kg.	0.300
2	Liquid Glucose	Kg.	0.020
3	Cream Cooking 35% Fat	No.	0.300
4	Butter	Kg.	0.040

 

Chocolate Cherry Tart
S. No	Item	Unit	Quantity
1	Dark Chocolate sweet paste Tart	Kg.	0.700
2	Cherry Compote	Kg.	0.300
3	Pate de Feuilletine	Kg.	0.250
4	Dark Chocolate Ganache	Kg.	0.600
5	Dark cherry fresh	Kg.	0.600
6	Chocolate Flower	Kg.	0.200

 

METHOD:-

1. Make Chocolate sable first and blind bake in the round mould.
2. Cool it down at room temperature and keep aside.
3. Meanwhile make dark chocolate ganache, cherry compote and pate de feuilletine by using above recipes.
4. Make few Chocolate flowers and spray them with golden colours.
5. Now while assembling take chocolate tart put cherry compote on the base of it.
6. Topped it with pate de fuielletine and cover with dark chocolate ganache.
7. On the top put half sliced dark cherry with chocolate flower.