Pune (Maharashtra) [India], February 28: Dnyaan Prasad Global University (DPGU) – School for Hospitality and Tourism by Dr. D.Y Patil Unitech Society organised a two-day master workshop on “Innovative Indian Sweets and Confection” on February 15 and 16 at its Tathawade campus in Pune. The session was conducted by acclaimed culinary expert Chef Sumant Sharma, Executive Pastry Chef at Musaafer, a Michelin-starred restaurant in the United States.
Chef Sharma delivered a dynamic session that reimagined traditional Indian sweets through a contemporary global lens. Demonstrating advanced techniques, innovative plating styles, precise ingredient balancing, and modern reinterpretations of classic confections, he emphasised creativity rooted in authenticity. Students gained firsthand exposure to international culinary standards and the discipline required in Michelin-star kitchens. The masterclass brought together hospitality industry leaders, faculty members from institutes across Pune, and aspiring culinary professionals, reinforcing DPGU’s commitment to strengthening industry-academia collaboration.
This session featured chefs preparing multiple dishes, giving students the opportunity to learn and practice new culinary techniques. The recipes such as Aamras Coorg, Rasmalai, Bessan Ladoo pebbles garden, Til Gajak- Nameleka, Chai Biscuit, Paan Pasand, Golden Milk Fromboise, Mukhwash and Filter Coffee Truffle.
Dr. Somnath P. Patil, Pro-Chancellor, Dnyaan Prasad Global University (DPGU) on this occasion highlights, “Welcoming industry leaders to our university creates meaningful learning opportunities and inspires our students to strive for excellence. While classroom education builds strong foundations, exposure to real-world techniques, precision, and global standards is essential in shaping true professionals. Chef Sumant Sharma’s master workshop reflects our continued commitment to delivering industry-integrated, high-quality global education.”
The presence of distinguished industry leaders added immense value to the occasion, underscoring the strong bond between academia and the hospitality sector. DPGU was honoured to welcome an esteemed panel of hospitality professionals, including Ramkrushna Chaskar, Pastry Chef at Conrad Pune; Chef Aman Kumar and Chef Rahul Patil from Courtyard by Marriott, Arvind Singh Bartwal, L&D Manager, and Executive Chef Pradipta Panda from Crowne Plaza Pune City Centre; Chef Darshana, Bakery & Pastry Chef at Radisson Blu Pune Hinjawadi; Chef Juhi, Head Chef at IBIS Hinjawadi; Chef Anuj, Head Chef at IBIS Viman Nagar; Chef Rushikesh from Paashh Restaurant; Tushar Mandal and Kamal Singh from Fern Amanora and Chef Hanmant Pawar from DoubleTree by Hilton.
Their gracious presence reflected the robust industry-academia collaboration fostered by the DPGU School for Hospitality and Tourism and reaffirmed the institution’s commitment to experiential learning and professional excellence.
About DPGU:
Dnyaan Prasad Global University by Dr. D. Y. Patil Unitech Society, based in Pune, Maharashtra, is a multidisciplinary University committed to excellence in education, research, and innovation. DPGU offers globally aligned programs across diverse fields, combining academic rigour with real-world learning. Guided by the values of knowledge and purpose, the university aims to nurture globally competent, socially responsible graduates.
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