India, March 11 -- The Culinary Institute of America (CIA) welcomed back one of its alumni this week as pastry professional Tiya Singh Gandhi returned to campus to share her experience working at the highest levels of fine dining.

Speaking to students at the institute's Hyde Park campus in New York, Gandhi reflected on her journey from culinary student to Lead Pastry Cook at the acclaimed three-Michelin-starred restaurant Le Bernardin - widely regarded as one of the most respected fine-dining establishments in the United States.

Her visit came at the invitation of faculty members who sought to give students a closer look at the demands and discipline required to succeed in Michelin-level kitchens. During the session, Gandhi spoke about ...