Exclusive Interview | Avnii Maleeyvar, Pastry Chef, Vivanta by Taj, Bengaluru
/ Editor HospemagHow did it all start? Share your culinary journey with us.
My passion for becoming a pastry chef goes way back to my childhood, watching my mother bake amazing cakes. Once I finished my 12th grade, I was dead set on this career path. The turning point was when I got to do my training at The Oberoi New Delhi, and let me tell you, seeing their patisserie was like seeing a dream come true.
What are your earliest memories of the kitchens you worked in?
My first job there was at The Oberoi Sukhvilas, but to be honest, I was a bit disappointed that I wasn't put in the bakery and pastry section. But my chef said something that stuck with me, about not being a "handicapped chef" and the importance of learning across different areas. It didn't make sense at the time, but it turned out to be a blessing in disguise. Then came the chance to be a part of the reopening of The Oberoi New Delhi, and from there, I got into the Oberoi Centre for Learning and Development (OCLD) where I got to really dive into baking and pastry.
I vividly remember my early days in the kitchen during the pre-opening of the resort. It was a whirlwind of excitement and challenges. We dived into new menu trials, set up the kitchen from scratch, and team bonding. Those days were not just about work; they were about making new friends, discovering the intricate workings behind the scenes in the heart of the house. It was a time of both immense fun and invaluable learning, where every moment felt like an adventure.
A dish your patrons/guest love
I remember a special moment during my time at one of The Oberoi hotels. A guest had a penchant for plum pudding, which led me to craft a unique twist on the classic. I decided to complement the pudding with our home churned vanilla bean ice cream, drizzled with a warm brown butter caramel brandy sauce. To my surprise and delight, this guest, during her three-night stay, couldn't get enough of this dessert, and ordered it every single night. It was a joy to witness such an appreciation for a dish I had the pleasure of personalizing.
A dish that you love but do not have on your menu
A dish I hold dear, though absent from my current menu, is the Bailey's Tiramisu. Infusing a touch of Bailey's into the classic Tiramisu truly elevates its flavors to an exceptional level. The addition of Bailey's brings a delightful twist that transforms the traditional dessert into a rich, flavorful experience.
What according to you does it take to become a successful chef?
Becoming a successful chef requires a blend of dedication, continuous learning, creativity, and resilience. Mastering culinary skills, being adaptable to change, fostering creativity in recipes, and having a deep passion for the craft are fundamental. It's also about developing leadership qualities, excellent time management, and the ability to work well under pressure. Successful chefs often emphasize consistency and a commitment to innovation while staying open to learning from experiences and mentors. The devil is always in the details.
What advice would you give to a young culinary student?
Embrace learning, practice consistently, stay curious, build resilience, and seek mentorship to excel in the culinary world.
If food could talk, which dish in your menu would have the most interesting story to tell?
If our dishes could share tales, the "Petit Antoine" would narrate a fascinating story of its creation. With its decadent blend of textures - the tantalizing crunch, the velvety ganache, and the delicate hazelnut flavour - this dessert embodies a unique journey of flavor exploration and culinary innovation. Its tale would speak of meticulous crafting, artistic finesse, and the pursuit of an extraordinary sensory experience.
If you were a vegetable, which one would you be, and why?
If I were a vegetable, I'd choose to be a potato. Its versatility is astounding! Whether fried into golden crispy fries, whipped into heavenly mashed potatoes, or elegantly transformed into fondant potatoes, the potato adapts to diverse tastes and cooking styles, allowing for both decadence and comfort in various culinary creations.
Can you describe a bizarre food trend or fad that you've observed or experienced throughout your culinary career?
In the ever-evolving landscape of culinary trends, one peculiar phenomenon I've noticed is the inclination to overload a plate with numerous components, sometimes overshadowing the essence of the main dish. This trend tends to incorporate an excessive number of elements, which, while visually impressive, can overshadow or distract from the focal point of the dish. The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.
Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.
A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.
Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.
The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.
What according to you does it take to become a successful chef? Follow the 3 D's That is -Determination, Dedication, and Devotion, these D's will help you achieve your goals. Also never give up at any time, nothing is impossible.
Good communication and teamwork are needed because cooking is a group effort. Leading a kitchen and a team takes leadership and organization.-Chef Vadim Shin
For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.
We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.
A delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.
The world of kitchens boasts its own array of superstitions and endearing traditions. A standout belief involves stirring dishes counterclockwise, believed by some to bring misfortune. While I approach these with light-heartedness, they contribute to the vibrant mosaic of kitchen culture.
If you were a vegetable, which one would you be, and why?
I think my daughter would agree if I say I would be a potato for being bit round and very versatile if I may say so.
“Embrace hard work, discipline, and time management as this industry requires all these aspects to be a way forward”
DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE
What according to you does it take to become a successful chef?
Willingness to Learn.
Genuine Passion.
Stay organised to stay in control.
Ability to Skilfully Multitask.
Creativity.
Time Management.
Teamwork.
Leadership Skills.
Resilience.
Stamina.
What is one software you would like to see?
A software which can give an insight into each recipe, from calculating the calories, protein, carbohydrates etc, to analysing the effect of each ingredient and giving a deeper understanding of the benefits and health hazards.
There is no substitute for hard work and diligence. One has to hone one’s craft with time, because the food and beverage segment is constantly evolving. Businesses that are able to innovate and stay ahead of the curve will be well-positioned to succeed in today’s competitive marketplace. Those that fail to innovate risk being left behind.
What advice would you give to a young culinary student?
Pursue your passions. I know it may sound trivial but try to work around things that you are good at. Sometimes it takes trying something to know whether you are good at it. Experience can teach you twice as much as education can. Try to partner with the right companies earlier on in your career to grasp all the necessary knowledge and learnings you need to upskill yourself.
Since I come from Nepal, there’s a specific Nepali dish that always reminds me of home - the Sekuwa. It’s a traditional dish mostly made in Kathmandu, where I stay, where the meat is mixed in hard-sought herbs and roasted in a wood fire. It’s those herbs that transfer the flavours into the meat.
One more memory I’d like to share is from my home kitchen. It was probably the first time I was cooking bhindi. My mother had kept diced bhindi for making Bhujiya. As she got busy with other work, I promptly stepped in and asked if I may sauté the okra. Her positive response made me very happy and I started cooking immediately only to realise something was wrong. The okra turned out to be very sticky. Baffled, I asked my mother why that happened, and she smiled and asked if I had washed it? Well, not only had I washed it twice, I had done it after it was cut!
What according to you does it take to become a successful chef?
Passion and your sole reason to exist is to eat (Food), learn, think outside the box, learn-unlearn-re learn and Army commando stamina
Vegan is really going to be big; people are going to be moving a lot towards healthy eating which are are already doing post the pandemic. People are really becoming conscious and choosing the food they want to eat so healthy food will really boom in India and worldwide whether it is plant-based recipes or vegan food.
Practice,Practice, Practice Till you master any skill-Chef Sunil Dutt, Culinary Director at W Goa