CULINARY & PASTRY INSTRUCTOR
CHEF PRANEETH YERROJU
Bio
Chef Praneeth Yerroju is a culinary professional with formal training in Culinary Arts, including a Bachelor's degree from the University of Huddersfield and a Master's in Culinary Management from Culinary Arts Academy Switzerland. His professional experience includes working in leading hospitality environments such as The Oberoi, Trident Hotels, and Varu by Atmosphere in the Maldives, alongside his work in culinary education.
With a strong interest in pastry, bakery, culinary technique, and professional education, Chef Praneeth brings together international culinary exposure and an education-focused approach to developing the next generation of culinary and pastry professionals.
Specializations
Chef Praneeth Yerroju specializes in culinary and pastry education, with particular expertise in bakery, bread-making, pastry fundamentals, fermentation, and professional kitchen techniques. His teaching combines hands-on practical training with the science behind ingredients, preparation methods, food safety, kitchen discipline, and professional standards. His academic and industry background also allows him to teach students how to translate culinary skills into real hospitality careers and entrepreneurial opportunities.
Key Areas of Expertise
- Bakery & bread-making
- Pastry fundamentals
- Fermentation & dough techniques
- European-inspired pastry techniques
- Culinary fundamentals
- Food safety & kitchen hygiene
- Professional kitchen operations
- Culinary science
- Hospitality & industry skills
- Entrepreneurship and career development
This positioning is also supported by his teaching materials, which include principles of baking, quick breads, yeast breads, and bread faults, alongside broader culinary and hospitality subjects.