The Trustees report on feedback from the 2017 Symposium
After the Symposium this past July, we asked Symposiasts to leave us feedback in our online Visitor’s Book. Thank you to everyone for your many constructive and insightful ideas! We are in the process of looking into the feasibility of your suggestions, great and small.
Girish Nayak. Photo credit: Nanna Rögnvaldardóttir
Girish Nayak, one of the 2017 Young Chefs, reflects on his experience at the Symposium
Please tell us about your career to date.
I started baking when I was 18 years old in my college bakery and I wasn’t really interested in taking it up as a profession during my time there. Once I finished college, I started working in local halwa shops and bakeries in a Southern coastal part of India called Udupi. It was here that it got really interesting: the products that were created from just flour, water, yeast and salt were just amazing. Wanting to get more knowledge in this field. I enrolled in the Culinary Institute of America, Hyde Park, New York. I used to bake bread part time at the school and during my time in New York I got to work and intern under some of the best pastry chefs in the country at Jean George, Gotham Bar and Grill, Bouchon Bakery, Amy Bread Bakery. I left NYC and came back to India to try and help develop an Indian pastry/baking program. Now I help run a bakery which caters to two restaurants called Olive Beach and Toast and Tonic in Bangalore. I am also an adjunct professor in the baking and pastry program at the Manipal University.