A patis­serie, of course!

Hindustan Times (Delhi) - HT Education - - Front Page - Aye­sha Ban­er­jee

What do a stu­dent of fi­nance, an en­gi­neer and a banker have in com­mon? They love food so much that one fine day they de­cide to chuck it all and join a world fa­mous school to be­come pas­try chefs. Ask them about fu­ture plans and all you get is ex­cited chat­ter about pas­tries, flans, tarts, petit fours, mac­a­roons... ev­ery­thing that makes some­one with a sweet tooth die and go to heaven. Tanvi Maniar, who has stud- ied fi­nance from HR Col­lege Mum­bai; Rupa Bhowmick, a banker; Aditi Goyal, an en­gi­neer; and Ak­shay Gu­jral, who has worked for a top ho­tel, are all stu­dents at the fa­mous cui­sine school, Le Cor­don Bleu Paris, French for ‘the blue rib­bon’, named af­ter L’Or­dre des Che­va­liers du Saint Es­prit, an elite group of French knights that was cre­ated in 1578. The crosses that th­ese knights wore would hang from blue rib­bons. They were also known for their love of fab­u­lous ban­quets, which be­came known as the “cor­dons bleus”. Founded in 1895, the school boasts of chefs who have been awarded Miche­lin stars and the best stu­dents have the chance to in­tern with top Parisian es­tab­lish­ments and per­fect their skills. In­ter­est­ingly, Ma­nian, Bowmick and Goyal have just one an­swer for chang­ing ca­reer tracks. “Cook­ing made us happy. This was what counted and not our en­gi­neer­ing and fi­nance de­grees,” they chime in uni­son. Fu­ture plans of course in­clude their own ven­tures – patis­series – so all that you have to do is wish them sweet success.

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