Chef Bala's Patisserie !

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HOME TO MY PASSION !

HELLO CHEF'S AND GOURMETS        

   I'M BALAMURUHAN, YOU CAN CALL ME BALA.MY HOME TOWN IS A TYPICAL SOUTH INDIAN CITY MADURAI. I'M A PASTRY CHEF AND I'M AT PRESENT WORKING FOR A CHOICE GROUP OF HOTEL,SABARI CLASSIC, NAVALUR CHENNAI, TAMILNADU, INDIA. I HAVE A GREAT PASSION TOWARDS BREADS AND DESSERT MAKING. I'VE TRAVELLED HALF THE GLOBE, WANDERING TO EXCAVATE TO TRADE AND DEVELOPE MY SKILLS.

BEHIND THE SITE

DURING THE COURSE OF TIME YOU MAY COME ACROSS VARIOUS PART OF MY LIFE STYLE, FROM MY OFFICIAL WORK TABLE TO MY FAMILY AND FRIENDS.I HAD ALWAYS FELT BETTER WITH WHAT I'VE GOT AND I'VE ALWAYS ENJOYED VARIOUS PARTS OF MY LIFE.INSPITE MY CULINARY SKILLS I'VE INVOLVED MYSELF IN OTHER FIELDS SUCH AS THE SYSTEM SECURITY AND MAINTENANCE SOFTWARE ANALYSIS.THROUGH WHICH I GAINED INTEREST IN WEBSITE CONSTRUCTION AND FINALLY www.chefbala.4mg.com WAS BORN. 

Notifying Visitors of Site Enhancements

Another idea for my home page's text is notifying visitors about the enhancements I put on my site. For example, I want visitors to sign my guestbook or fill out my survey Form E-mailer to answer questions about my site, my business, or my site's topic.

Need some extra help building your site? Here are some topics that may be helpful.

AN INDIAN INSTINCT

 AS AN INDIAN INSPITE MANY CRITICAL FAMILY SITUATION I COMPLTED MY STUDIES IN ARTS OF CULINARY AT THE KARPAGAM UNIVERSITY, COIMBATORE, TAMILNADU, INDIA. I GOT IN THE BAKING AND CONFECTIONING TRADE BY LATE 1996 DOING PART TIME JOB AT THE RESIDENCY TOWERS COIMBATORE.CHEF RAJU E.PHILIP, CHEF UNNI AND PASTRY CHEF ASHOK WHERE A GREAT MOTIVISTS OF WHAT I DID DURING THE PERIOD I WAS WITH THEM.

  THEN I WAS WORKING FOR HILTON INTERNATIONAL AND LE MERIDIEN. IT WAS THEN TIME TO WANDER SO I JOINED THE CARNIVAL CRUISE LINES. I VISTED OVER 40 COUTRIES TRIED DIFFERENT RESTAURANTS AND PATISSERIES, HAD LUNCH IN THE TROPICAL FORESTS OF BELIZE BY THE BANK OF RIVER LAMANAI AND ENJOYED THE CINNAMON ROLLS IN THE PAN COMPANY AT BARCELONA. LIFE WAS SWEETFUL AND CHOCOLATY. WORKED WITH MANY PASTRY CHEFS. MY MOST RENOWNED PASTRY CHEF WOULD BE CHEF JEAN LUC NICHOLAS. ABOVE ALL MY MOST ACCOUNTABLE CHEF WILL BE PASTRY CHEF DAKSHNAMOORTHY!! FROM ALL POINT OF VIEW.

 

A WEBSITE A REUNION

I STARTED THIS SITE TO STAND FOR ALL CHEF'S REUNION POINT AFTER NO MATTER HOW LONG THEY MISS EACH OTHERS, WHATEVER THEY DO AND WHEREVER THEY ARE! I WANT TO USE THE CULINARY ART AS A MEDIUM FOR THE CAUSE OF THE OBJECTIVE.I HAVE QUITE A CONTACT WITH THE CHEFS AND FRIENDS I WRITE ABOUT OR APPEAR IN THE WAVES OF THE PAGES. I WISH I COULD BOUND THEM LIKE A SALPICON. DO SEND YOU CONTACT INFO SO THAT I SHALL REPLICATE UR PRESENCE IN THE WEB COB. THANK YOU!