Young Chef Report 2017: Girish Nyak

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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.
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