Dr Chef Avin Thaliath, Director & Co-founder of Lavonne Hospitality Pvt Ltd, is a celebrated figure in the world of baking and pastry arts. Hailing from Kerala, his culinary journey began in his mother’s kitchen and has since blossomed into a profound passion. With a Bachelor of Hotel Management degree from Bangalore University and accolades from esteemed institutions worldwide, including Chocolaterie and Sugar at Feves and Vatel Scholarship in France, Chef Avin has honed his skills across the globe. As the co-founder of Lavonne Academy of Baking Science and Pastry Arts, he has pioneered culinary education in India, nurturing aspiring entrepreneurs and shaping the future of the F&B industry. His recent literary masterpiece, “A Baker’s Journey,” promises to unravel the intricacies of baking, blending history with science. Through his expertise and visionary leadership, Chef Avin continues to inspire and elevate the culinary landscape, bridging tradition with innovation.
Q: What’s the difference between viennoiserie, boulangerie, and patisserie?
A: In French culinary terms, “viennoiserie,” “boulangerie,” and “pâtisserie” delineate distinct categories of baked goods and their respective establishments. Viennoiserie encompasses pastries like croissants and brioche, crafted from enriched doughs for a flaky texture. Boulangeries focus on traditional bread varieties like baguettes, alongside viennoiserie, while pâtisseries specialize in sweet pastries and desserts, often requiring a certified pastry chef.
Q: Through Lavonne Academy, how are you preparing the next-gen entrepreneurs?
A: Lavonne Academy cultivates the next generation of culinary entrepreneurs through a multifaceted approach. Their curriculum spans business planning, finance, marketing, and management, supplemented by real-world experiences like internships and projects. Mentorship, innovation, leadership, and sustainability teachings are integral, empowering students to navigate challenges and embark on entrepreneurial endeavors confidently.
Q: With the surge of new-age chefs and pop-ups, how is India competing globally in the food industry?
A: India’s burgeoning food scene, propelled by new-age chefs and pop-up restaurants, competes on the global stage through culinary innovation and fusion. While driving tourism and market demand, sustainability remains paramount for long-term viability amidst evolving trends.
Q: How does the trend of hyper-local cuisine impact tourism in India?
A: The rise of hyper-local cuisine enriches tourism by offering authentic experiences and supporting local economies. However, challenges such as consistency and managing expectations underscore the need for balance to sustain its impact.
Q: Should India be considered as a Michelin-star destination, given the boom in the hospitality sector?
A: India’s dynamic hospitality sector positions it as a potential Michelin-star destination, driven by culinary diversity, innovation, and growing tourism. However, achieving Michelin recognition requires stringent consistency, awareness, and infrastructure development to address regional disparities.
Q: What are the alternative sustenance plans for entrepreneurs in the food industry?
A: Entrepreneurs in the food industry have diverse sustenance options, from running ghost kitchens to providing consultancy services or pursuing academia and food-related media. Each path offers opportunities for growth and innovation, fostering a vibrant ecosystem within the industry.