The brand champion for the Born Original Campaign of Barry Callebaut, chef Vinesh is the co-founder of ‘Lavonne Academy of Baking Science & Pastry Arts,’ and he founded this academy when he was only 24 years old. He has worked with prestigious establishments like ‘The Oberoi Group’ and ‘The Starwood Hotels and Resorts’. As a chef, entrepreneur, and educator, he has won numerous awards, like in 2016 ‘Forbes 30U30 Asia’ and in 2017 and 2019, ‘Forbes All-Star Alumni.’ CNN’s ‘India 20 Under 40’ also featured him. He represented India at WorldSkills Abu Dhabi 2017 as the WorldSkills Expert, securing India’s first Silver Medal in Pastry Skills. In 2022, he was recognized by the World’s 50 Best as part of ’50 Next,’ and he was named Pastry Chef of the Year by the Restaurant Awards in 2023. His passion for pastry extends beyond the bakery. He co-authored the cookbook ‘New School Sweets’ with Chef Andres Lara and was also featured among India’s Top 30 Chefs by Culinary Culture in 2022 and 2023. Chef Vinesh Johny’s career is a testament to his unwavering commitment to the culinary arts and education, with achievements that continue to shine on the global stage.
What inspired you to become a chocolatier?
When I look back at what inspired me to become a chocolatier, I realize it was a very logical choice. It wasn’t one of those dreamy stories about baking with my grandma in the kitchen as a child. I grew up in a simple middle-class family, and my parents believed that a good education was the key to our future. My brother and I went to the best schools in Bengaluru, but I struggled to find my way. Eventually, I switched to culinary education, and hands-on learning worked for me. However, the savoury kitchen didn’t appeal to me much, so I tried my hand at bartending, and then, years later, by accident, I was offered a job as a pastry chef at the Oberoi. The experience was liberating. The smells of vanilla and caramel, along with the cleanliness of the kitchen, made everything click. I knew this was my calling.
Did you face any challenges along the way?
It wasn’t a common career choice when I decided to become a pastry chef about 15 years ago. There were no pastry schools to turn to in India, which was a major challenge for me. I had to learn through my own experiences, which was tough but incredibly rewarding. The lack of formal training and the absence of a supportive community were significant hurdles. However, these challenges eventually inspired me to start the Lavonne Academy of Baking Science and Pastry Arts. Through the academy, we aim to encourage and teach budding pastry chefs in India, providing them with a platform I have never had.
What distinguishes you vis-a-vis other chocolate chefs?
My style as a chocolatier is not confined to a particular theme. It evolves with each creation, as I view pastry as a canvas for exploration. My repertoire spans from the fundamentals to the classics, with a particular fondness for incorporating unique spices. The Tellicherry black pepper from Kerala, in particular, holds a special place in my heart. I love the perspective of experimenting with unique spices as they throw up something new and unexpected each time; this is the ultimate joy of baking, discovering something new each time.
Your journey with Callebaut?
I discovered Callebaut chocolate while working as an apprentice in the pastry kitchen of a high-end hotel. The taste was mind-blowing to me. In my early days as a chef, it was only used for specific recipes and special occasions. Today, Callebaut chocolates have become widely accessible in many kitchens across the country, which is a testament to how kitchens are becoming conscious of high-quality chocolate and desserts. Callebaut chocolate has taken a special place in my professional life. I use it in recipes to bring out all the subtle notes and push the boundaries of what you can do with chocolate. It’s a medium to create ideas, so I recommend their products. My association with Callebaut results from their commitment to quality and innovation, aligning with my values as a chef. I am excited to be a Born Original chef and look forward to inspiring the community with Callebaut Chocolates.
Your top chocolate creations?
In my career, I’ve created many desserts, which are my favourites. But my current favourites are the ones I created for the Born Original series, which include Dilkush, made with Callebaut RB2 Ruby Chocolate, Tellicherry Pepper Chocolate Loaf, made using Callebaut Dark Chocolate; and Rocky Road, made with Callebaut Milk Chocolate.
Your plans as a brand champion and why it excites him
The collaboration with Callebaut seems very organic to me. Right from the start of my pastry career, I’ve found a medium that allows me to push the boundaries of creativity with Callebaut Chocolates. I’m thrilled to be a part of the Born Original campaign and represent the brand in India & Asia. We have some exciting creations that I’ve worked on using Callebaut’s Finest Belgian Chocolates and pairing them with local ingredients/creations that inspire me. I’ve done a Tellichery pepper pairing with the 811 Dark Chocolate, a ‘Rocky Road Fudge’ with the 823 Milk Chocolate, and lastly, my take on the traditional ‘Dilkush’ pastry using the newly launched RB2 Ruby Chocolate. These recipes are available on Callebaut’s website, and I will also be conducting a special Born Original Workshop at the Chocolate Academy Mumbai in September 2024, recreating these recipes and more.
