Sneha, straight answer including the part where the answer is no.
If what you want is to bake well for people you love and you enjoy the slow self-taught route - you don't need us. Genuinely. Plenty of excellent home bakers never took a formal course.
What structured training buys is specific. Correction speed, which Ananya nailed - a chef watching your hands catches in seconds what takes weeks to isolate alone. The tactile and volume skills video can't transmit: tempering by feel, dough by hand, holding consistency across a production run. Costing and pricing, because most people who fail commercially fail on maths, not baking. And structured exposure to things you won't stumble into solo - including a full eggless curriculum built to the same standard as the classic French work, not treated as a substitution exercise.
Our numbers so you can judge us fairly: ₹1.85L to ₹3.65L depending on track, 4-6 months, 1:8 chef-to-student ratio at the Delhi campus. That ratio is most of what you're paying for. It's what makes the correction speed possible.
The fair test: if you intend to earn from this, training generally pays for itself through pricing and speed. If you don't intend to earn from it, spend the money on ingredients and a good oven instead. Come sit in a free demo class before deciding either way.
