<p>It’s always been a passion of mine to join the culinary world. Even after I got my masters in Fine Arts and worked as a set designer for movies, I continued dreaming about my culinary ambitions. </p>.<p>I grew up watching cooking channels and was mesmerised by the things they created. In fact, I would watch it for hours and never got bored or felt the need to change the channel. </p>.<p>One day, I finally mustered the courage and joined a culinary school. It’s been three years since I joined Whitecaps International School Of Pastry and I learn something new every day. </p>.<p>I realised that there’s so much more to making desserts that I hadn’t thought of. I always thought of a cake as something you have for special occasions, just simple frosting and designing and that was it. </p>.<p>But after my professional training, I realised that you can do so much more with these desserts. From making 3-D cakes to deconstructing simple ones, the possibilities are endless. </p>.<p>People are also open to trying new things and allow chefs to experiment with flavours and designs. </p>.<p>Having a degree in Fine Arts has also helped me look at desserts differently. It allows me to think creatively and bring it a new form that we wouldn’t have thought of otherwise. </p>.<p>If you ask me what I love about being in this field, the answer is simple — passion. You don’t have to be restricted to what you know. You have new things to learn and explore each day. It’s not just about baking a simple cake anymore. You have to make it visually appealing and bring a new life to it. You have to present it in a way that probably wasn’t imagined before. </p>.<p>It’s challenging and exciting at the same time. </p>.<p>Being a woman in the culinary world also comes with a share of its challenges. Though women are known for running a kitchen, this industry is dominated by men. It’s great that I am one of the women who is making a change and more home bakers are becoming professional chefs. </p>.<p>That’s a perfect way to celebrate the festive season too. The ‘Ginger Bread Christmas Village’ was an attempt to bring something different, unique and joyful for the holiday season. </p>.<p>(Chef Anushree)</p>.<p><strong>Eggless Gingerbread</strong></p>.<p><strong>Ingredients</strong></p>.<p>Unsalted butter – 110 gms</p>.<p>Breakfast sugar – 110 gms</p>.<p>Liquid glucose 90 gms</p>.<p>Milk – 60 gms</p>.<p>Wheat flour - 625 gms</p>.<p>Baking soda – 3 gms</p>.<p>Black Jack – 20 gms</p>.<p>Ginger powder – 3 gms</p>.<p>Cocoa powder – 10 gms</p>.<p><strong>Method</strong></p>.<p>Blend milk and sugar together, and heat it to reach a temperature of 40 degree celsius.</p>.<p>Add to it liquid glucose and black jack and blend it. Black Jack is caramelized sugar. Keep the mixture aside.</p>.<p>Cream the butter using a planetary machine or mix it rigorously in a bowl, until it softens.</p>.<p>Then add the previously made mixture at a temperature of 40-50-degree celsius to the creamed butter, and blend it all together to form a creamy consistency. Keep this mixture aside.</p>.<p>Now take all the dry ingredients, namely wheat flour, baking soda, ginger powder and cocoa powder, and mix them together.</p>.<p>Add this to the mixture kept aside earlier to form a dough like consistency. If the dough is crumbly please add little milk.</p>.<p>Sheet the dough flat, and cut into desired shapes.</p>.<p>Bake at 150 degree celsius for 22 minutes in an oven. Cool down the baked ginger bread, decorate with royal icing, and enjoy.</p>
<p>It’s always been a passion of mine to join the culinary world. Even after I got my masters in Fine Arts and worked as a set designer for movies, I continued dreaming about my culinary ambitions. </p>.<p>I grew up watching cooking channels and was mesmerised by the things they created. In fact, I would watch it for hours and never got bored or felt the need to change the channel. </p>.<p>One day, I finally mustered the courage and joined a culinary school. It’s been three years since I joined Whitecaps International School Of Pastry and I learn something new every day. </p>.<p>I realised that there’s so much more to making desserts that I hadn’t thought of. I always thought of a cake as something you have for special occasions, just simple frosting and designing and that was it. </p>.<p>But after my professional training, I realised that you can do so much more with these desserts. From making 3-D cakes to deconstructing simple ones, the possibilities are endless. </p>.<p>People are also open to trying new things and allow chefs to experiment with flavours and designs. </p>.<p>Having a degree in Fine Arts has also helped me look at desserts differently. It allows me to think creatively and bring it a new form that we wouldn’t have thought of otherwise. </p>.<p>If you ask me what I love about being in this field, the answer is simple — passion. You don’t have to be restricted to what you know. You have new things to learn and explore each day. It’s not just about baking a simple cake anymore. You have to make it visually appealing and bring a new life to it. You have to present it in a way that probably wasn’t imagined before. </p>.<p>It’s challenging and exciting at the same time. </p>.<p>Being a woman in the culinary world also comes with a share of its challenges. Though women are known for running a kitchen, this industry is dominated by men. It’s great that I am one of the women who is making a change and more home bakers are becoming professional chefs. </p>.<p>That’s a perfect way to celebrate the festive season too. The ‘Ginger Bread Christmas Village’ was an attempt to bring something different, unique and joyful for the holiday season. </p>.<p>(Chef Anushree)</p>.<p><strong>Eggless Gingerbread</strong></p>.<p><strong>Ingredients</strong></p>.<p>Unsalted butter – 110 gms</p>.<p>Breakfast sugar – 110 gms</p>.<p>Liquid glucose 90 gms</p>.<p>Milk – 60 gms</p>.<p>Wheat flour - 625 gms</p>.<p>Baking soda – 3 gms</p>.<p>Black Jack – 20 gms</p>.<p>Ginger powder – 3 gms</p>.<p>Cocoa powder – 10 gms</p>.<p><strong>Method</strong></p>.<p>Blend milk and sugar together, and heat it to reach a temperature of 40 degree celsius.</p>.<p>Add to it liquid glucose and black jack and blend it. Black Jack is caramelized sugar. Keep the mixture aside.</p>.<p>Cream the butter using a planetary machine or mix it rigorously in a bowl, until it softens.</p>.<p>Then add the previously made mixture at a temperature of 40-50-degree celsius to the creamed butter, and blend it all together to form a creamy consistency. Keep this mixture aside.</p>.<p>Now take all the dry ingredients, namely wheat flour, baking soda, ginger powder and cocoa powder, and mix them together.</p>.<p>Add this to the mixture kept aside earlier to form a dough like consistency. If the dough is crumbly please add little milk.</p>.<p>Sheet the dough flat, and cut into desired shapes.</p>.<p>Bake at 150 degree celsius for 22 minutes in an oven. Cool down the baked ginger bread, decorate with royal icing, and enjoy.</p>