HospitalityNews in this candid conversation with Chef Vinesh Johny pokes his brain around for the originality in his work, the role he plays on the global stage, his never dwindling inspiration, and more!

Callebaut is a renowned Belgian chocolate manufacturer, celebrated for its exceptional couverture chocolate used by culinary professionals worldwide. With a rich heritage dating back to 1911, Callebaut has established itself as a leader in the industry, renowned for its commitment to quality, taste, and innovation.

From the careful selection of cocoa beans to the meticulous crafting of chocolate, Callebaut embodies a passion for perfection. Beyond its exceptional chocolate, Callebaut is dedicated to sustainability and ethical sourcing practices. 

Fifteen years ago, Vinesh Johny took the initiative to pioneer pastry education in the country because the idea of becoming a pastry chef in India was unconventional due to the absence of dedicated educational institutions. His efforts have been instrumental in cultivating a new generation of Indian pastry talent, gaining global recognition.

Vinesh Johny’s passion for pastry is deeply intertwined with his love for chocolate, particularly Callebaut’s milk chocolates and the innovative RB2 variety. He believes that chocolate is not just an ingredient but a medium for creativity, enabling him to push the boundaries of pastry-making. 

Can you share your journey from your early beginnings to becoming a celebrated pastry chef and co-founder of Lavonne Academy?

Looking back at what inspired me to become a pastry chef, 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, I wasn't very attuned to the savory kitchen—cleaning and cutting vegetables didn't appeal to me. 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.

When I returned to college to specialize in bakery and confectionery, I felt that what we did wasn’t good enough. I wanted to find a place to fine-tune my skills, but the only options available were outside India. I felt a big void because many students like me wanted to upgrade their skills but didn't have the means or money to go to France or Australia.

That's when the idea popped up, and I felt that, at some point, I wanted to open a school that would teach aspiring pastry chefs how to make beautiful desserts. That's how Lavonne came about. Today, the school covers five floors spanning 20,000 square feet, with three top-notch equipped classrooms, an auditorium, and state-of-the-art equipment. Around 1500 students graduate each year from Lavonne.

What was your first experience with Callebaut chocolate, and how did it influence your passion for pastry arts?

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. Callebaut chocolate has taken a special place in my professional life. I use it in recipes like my signature chocolate mousse cake and chocolate truffles. It brings out all the subtle notes and pushes the boundaries of what you can do with chocolate.

For the Born Original series, I created Dilkush with Callebaut Ruby Chocolate, Tellicherry Pepper Chocolate Loaf with Callebaut Dark Chocolate, and Rocky Road with Callebaut Milk Chocolate. Baking is my passion. There is no greater joy than creating new recipes and constantly innovating and learning.

The 'Born Original' campaign celebrates unique culinary journeys. How do you define originality in your work?

Originality in my work is about always exploring and pushing the boundaries of what can be done with pastry. It's not about having a fixed style but adapting to each creation. I see pastry as a medium to learn from, incorporating everything from basics to classics. I love working with unique spices, like Tellicherry black pepper from Kerala, which adds a distinct touch to my creations. Originality, for me, is blending traditional techniques with innovative ideas, creating something unique and memorable every time.

How do you think the Indian pastry and baking industry has evolved over the years, and what role do you see it playing on the global stage?

The Indian pastry and baking industry has evolved tremendously over the last 12 years, and I genuinely believe we are a big part of that change. For many youngsters, being a pastry chef is now a viable career choice, which wasn’t the case some years ago. The industry has grown in terms of quality, innovation, and accessibility. With more specialized training available locally, aspiring chefs no longer need to go abroad to learn advanced techniques.

On the global stage, I see the Indian pastry and baking industry making significant contributions by bringing unique flavors and techniques to the world. Our rich culinary heritage and diverse ingredients offer endless possibilities for creativity and fusion, allowing us to stand out and make a mark internationally.

How do you stay inspired and continue to innovate in your craft amidst the fast-paced and ever-changing culinary world?

Staying inspired and continuing to innovate in the fast-paced and ever-changing culinary world requires curiosity, continuous learning, and a passion for experimentation. I don't limit myself to a particular style. This flexible approach allows me to adapt and innovate constantly.

I find inspiration in the diverse ingredients available in India and abroad. Additionally, staying connected with the global culinary community, attending workshops, and collaborating with other chefs helps me stay on top of trends and bring fresh ideas to my work.

Most importantly, my commitment to teaching and mentoring through the Lavonne Academy keeps me inspired. Seeing the passion and creativity of budding pastry chefs motivates me to push the boundaries of my craft and explore new horizons.

What advice would you give to aspiring pastry chefs and bakers who look up to you as a role model?

To aspiring pastry chefs and bakers who see me as a role model, my advice is simple: stay curious and keep learning. The culinary world is always changing, so never stop exploring different techniques, ingredients, and styles.

Find your unique voice by experimenting with flavors and methods to discover what makes your creations special. Focus on quality over quantity. Use the best ingredients and pay attention to details.

Most importantly, stay passionate and enjoy the process of creating. Let your love for pastry arts shine through in your work. Remember, every chef's journey is unique. Stay true to yourself and let your passion guide you.

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