Blessey Grace
Chocolatier | Baker | Winemaker
- Role
- Chocolatier at Artisanté
- Location
- Bengaluru, KA, IN
- LinkedIn followers
- 500 followers
About Blessey Grace
During my time at Radisson Blu Atria Bengaluru, I developed strong skills in patisserie and baking, managed live cooking stations, and contributed to innovative menu development. My education from the City & Guilds of London Art School provided a solid foundation in culinary arts, allowing me to blend creativity with precision in kitchen management.Previously, I was working at Toit Brewpub as a Commis in the bakery department. I was handling daily production, from baking fresh breads to preparing desserts. I also used to create unique desserts for the monthly specials board, adding variety and creativity to the menu.Passionate Baker and chocolate professional currently working as a Chocolatier at R&A Artisanal Foods Pvt Ltd, Bengaluru.With a background in bakery and pastry at Toit Brewpub and an apprenticeship at Radisson Blu Atria, I bring hands-on in:Chocolate making & Bread Baking Kitchen operations & hygiene standardsI hold a City & Guilds Level 3 Diploma in Patisserie & Confectionery, and my career vision is to craft innovative, artisanal desserts & breads while continuing to grow as a Baker & Pastry chef.Always open to learning, experimenting, and connecting with fellow professionals in the F&B and hospitality industry.With experience in both food and beverage operations, I am committed to delivering high-quality culinary experiences. My goal is to craft dishes that reflect both diversity and refinement, shaped by training and a genuine passion for gastronomy.
Experience
Chocolatier
Aug 2025 — Present · Bengaluru, IN
Craft and develop a wide range of artisan chocolates, pralines, and confections with precision and creativity.Assist in the preparation of chocolate products as part of the production team.Ensure high-quality standards in taste, texture, and presentation, aligned with the brand’s artisanal philosophy.Maintain strict hygiene, safety, and food handling practices in compliance with FSSAI standards.Support in recipe execution, experimentation, and innovation for new product development.Collaborate with senior chefs and production staff to meet daily production targets and customer demands.Compliance, Following HACCP (Hazard Analysis Critical Control Points) and company-specific food safety standards.
Education
City & Guilds of London Art School
Level 3 Diploma in Professional Patisserie and Confectionery , Baking and Pastry Arts/Baker/Pastry Chef
Bangalore University
PUC, CEBA
City & Guilds of London Art School
Level 2 Diploma in Food Preparation and Culinary Arts , Culinary Arts/Chef Training
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