DPGU Pune Celebrates Diwali with Pastry Workshop by Chef Sumant Sharma

Pune, Oct 26: The School for Hospitality and Tourism at Dnyaan Prasad Global University, by Dr. D. Y. Patil Group, Pune celebrated Diwali with a special pastry workshop led by Chef Sumant Sharma, a Michelin-Starred Restaurant Chef. Chef Sharma is the Executive Pastry Chef at Musaafer, Houston, Texas, USA. The workshop, titled "A Celebration of Light, Craft & Contemporary Indian Confectionery", brought together the warmth of Indian festive traditions and the art of modern pastry making.

The session began with an interaction between Chef Sharma and the students, followed by a campus tour. Students then explored how Diwali can be brought alive through décor and presentation. The chef spoke about making traditional Indian sweets and confections lighter, tastier, and healthier, while also discussing rangoli designs, diyas, and patakha-inspired elements, demonstrating how each of these can add a festive story to a plated dessert.

Speaking about the event, Dr. Somnath P. Patil, Pro-Chancellor, Dnyaan Prasad Global University, by Dr. D. Y. Patil Group, Pune, said, "At DPGU, we want our students to learn from people who are doing great work in the industry. Chef Sumant Sharma has taken Indian flavours to a Michelin-Starred kitchen abroad, and his visit gave our students a close look at what is possible with passion and discipline. Festivals like Diwali are a good time to show how our traditions can move forward with new ideas."

In the hands-on workshop, Chef Sharma guided the students to create three signature desserts:

• The Edible Diya: made with almond sablé, badam barfi lace, pecan halwa and sea buckthorn-raspberry gel.

• The Edible Patakha: a theatrical plated version of the festive firecracker, made with pistachio barfi, chocolate and golden soil.

• The Rangoli Milk Cake Tart: a festive favourite built on an almond tart with pistachio crumble, white chocolate ganache and milk cake. It was finished with chopped pistachio and a rangoli of passion fruit gel.

Students took part with great enthusiasm, asked many questions during the Q&A session, and learnt about technique, flavour balance and plating from the chef directly.

Dr. Rohini S. Patil, Chief Operating Officer, Dnyaan Prasad Global University (DPGU), by Dr. D. Y. Patil Group, Pune, shared,

"Hands-on learning is very important for hospitality students. When they work side by side with a chef of this level, they learn skills and also build confidence. At Dnyaan Prasad Global University (DPGU), by Dr. D. Y. Patil Group, Pune, we will continue to create such opportunities so that our students are ready for the industry."

The workshop was a happy reminder that food can tell a story, one Diya and one Patakha at a time.