During my college days I realized that my potential lies in culinary arts: Chef Mayur Eram


What inspired you to enter the world of desserts?

Chef Mayur Eram:- I was always interested in baking & chocolate making. But before the end of my college days, I never knew that I would end up choosing it as a career. I was an artist, always wanted to create something new. I realized that my potential lies in culinary arts. That is when I decided to make a career in this direction.

Chef, please tell us about your work cycle at Walt Disney World?

Chef Mayur Eram:- Starting from breakfast we have to prepare mornings bakeries. Lunch a wide range of desserts buffet. Dinner we have to prepare individual desserts plates (3 cold desserts, 1 hot dessert, 1sundae ice cream )
same as ala’ carte. Each and every plate should look the same.

How different or creative are the bakery items at Walt Disney World?

Chef Mayur Eram:- In bread, we make a lot of plain croissants, chocolate croissant, herbed focaccia, French brioche, white loaf bread, brown loaf, multigrain bread, rye bread, whole wheat bread, baguette, breadsticks, lavache the authentic way. The aroma of a freshly baked bread. The creativity that a chef develops and the passion to deliver the best of products to our customers.

Walt Disney conducts dining events. Please tell us how the menu is designed for it. Also, tell us something about the Disney characters special tables?

Chef Mayur Eram:- We have four dining restaurants. All four restaurants have different menus and dressing. Restaurants-  animator palate, royal court, Enchanted garden, Palo ( Italian restaurant). We have prince princesses menu, pirates menu, captain gala menu, see u really soon menu.

Chef, please tell us about the ingredients which you use when you create art of chocolates?

Chef Mayur Eram:- I use callebaut chocolates, cacao butter of cacao Barry, hazelnut praline I use of Barry callebaut.

Chef, please tell us how important it is to keep the art of chocolate at a maintained temperature? 

Chef Mayur Eram:- Chocolate tempering need to temper or pre- crystallize your chocolate looking for a hard, crunchy and glossy finished product,
Store in a cool, dry place when chocolate is kept at a consistent temperature below 70°F ( ideally between 65 and 68°F ) and at a humidity of less than 55 %, the emulsion of cocoa solids and cocoa buttery will stay stable for months, seal them in an airtight container.

Gluten-free, sugar-free, lactose-free and healthy confectionery concepts were known in abroad way before India. What new trends and concepts do you see rising/coming in India?

Chef Mayur Eram:- The bakery industry trends vary from country to country. We get many requests from guests who prefer healthy options and therefore we have made some changes in ingredients that are used. Ingredients with low-calorie count and with high nutritional value are used in our baked products. Healthy grains and seeds such as oatmeal, quinoa, flaxseeds, sesame seeds, and Granola bars are some healthy options for our guests. Right now in the west, the emphasis is on sustainable, organic & fresh ingredients and the pastry made with the same. the trend is to serve fresh pastries. In India, chocolate bars and macaroons seem to very popular.