🌿 Le Cordon Bleu Paris Alumna

Aishwarya Ramamurthy

Aspiring Boulangerie Chef
Aishwarya Ramamurthy

Passionate and professionally trained Boulangerie Chef with specialized diplomas from Le Cordon Bleu, Paris. Focused on Plant-Based Culinary Arts and artisanal baking. Hands-on experience in hotel baking operations and artisanal pizzeria production, blending traditional French bread-making with modern dietary approaches. Seeking commercial kitchen opportunities in Dubai.

Contact View Experience
Kakkanad, Kerala, India
+91 86102 73047
Born 13 May 1988
Academic Excellence

Culinary Arts Education

LCB
Diploma in Plant-Based Culinary Arts
Le Cordon Bleu, Paris
Graduated September 2024
LCB
Diploma in Boulangerie
Le Cordon Bleu, Paris
Graduated June 2024
LCB
Certification in Boulangerie
Le Cordon Bleu, Paris
Completed May 2024
Bachelor of Arts – Travel & Tourism
University of Madras
2008 – 2011
IATA/UFTAA Foundation Course
Completed 2011
Hands-On Experience

Professional Training

Baking Trainee

Residency Tower (Hotel Baking Section) · Coimbatore, India 3 Months

Assisted in daily preparation of artisan breads, sourdough loaves, and specialty baked goods for hotel service.

  • Bread Production: Daily preparation of artisan breads and sourdoughs.
  • Dough Fermentation: Monitored timings, hydration, and proofing conditions for quality consistency.
  • Viennoiserie: Supported lamination and shaping of croissants and enriched doughs.
  • Quality & Hygiene: Maintained standards aligned with HACCP and food safety regulations.
  • Recipe Standardization: Ensured uniform texture, crumb structure, and flavor profiles.
  • Kitchen Operations: Coordinated with pastry and hot kitchens during high-volume service.

Pizza & Artisan Dough Trainee

Van Dough Pizza 2 Months
  • Artisan Dough Preparation: Crafted Neapolitan-style and sourdough pizza bases via fermentation.
  • Hydration Management: Maintained proper hydration ratios for elasticity and crust development.
  • Wood-Fired Baking: Assisted in oven temperature control and precise baking timing.
  • Quality Control: Ensured uniform thickness, texture, and presentation.
  • Mise en Place: Managed ingredient preparation for toppings, including plant-based alternatives.
Gastronomy & Operations

Culinary Competencies

Plant-Based & Baking Techniques

Plant-Based Culinary Arts Artisan Bread Production Sourdough Fermentation Viennoiserie Preparation Dough Lamination French Baking Methods Dough Hydration Control Proofing & Monitoring

Kitchen Operations & Quality

Commercial Kitchen Ops Creative Menu Development Recipe Standardization HACCP Compliance Food Safety & Hygiene Quality Assurance Inventory Management Mise en Place Team Collaboration