Customization is the way forward!

Foodism Profiles Dr Chef Avin Thaliath who has ‘understood the different aspects of culinary arts such as knowing the history and culture of a place, through cuisines; and aptly grasps the importance of detail and the value of presentation, texture, colour and palate’

Educationist, author, celebrity chef / baker, trainer … Dr Avin Thaliath dons multiple hats and that too with élan! Here’s presenting a closer look at the man and his professional aspirations –

Decision to Become a Chef

Post completion of the first year of his hotel management, Avin bagged a scholarship to France. It was here that he underwent a specialized training competency mapping to check which segment would be suitable for him. What emerged was that he had an artistic perspective and he was hence counselled to get into cuisine or bakery and confectionery. He started with bakery and confectionery for a week, and then there was no looking back!Avin realized that this was something which he’d want to do for the rest of his life. Albeit he did train in other departments as well; but it was in bakery and confectionery that his productivity, creativity and comfort levels were at their zenith. 

 

Training/s Availed

This Golden Certificate Awardee of the prestigious Vatel Scholarship, Nimes, France has interned under Chef Antonio Texeira before working with Le Grenier à  Pain, Paris, Mama Mia, Institute Vatel, Nimes, Rhone Valley, France. Back home in India, he has also worked with The Taj Hotel Group and The Orchids. 

 

Signature Dish

Hailing from Kochi located in ‘Gods Own Country’ (Kerala) organically Kerala Cuisine is Avin’s all-time favourite owing to - its unique flavour; each dish having its own story to tell;every ingredient having a niche health benefit;  and the plethora of cooking methods.

Elaborating on his signature dish, Avin says “It is croissants with Bengal Tiger prints over them. The great Bengal Tiger is not only the national animal of India but also an epitome of royalty, heritage, culture and pride. India hosts almost half the population of global tigers. Pride and honour are the words which come to my mind when I watch this magnificent animal walk! Unfortunately, this species is fast becoming extinct in the absence of proper conservation measures. Hence my signature dish is a personal tribute to this majestic creature; and the croissant epitomises  the beautiful and natural look and feel of the tiger.”

 

Avin’s Favourite Chef and Pillars of Support

Having grown up on the deliciousmeals cooked by his mother and grandmother it’s no small wonder that Avin’s muse has been his mother. While he gives the credit to both his parents for unconditionally supporting him to take up a slightly off-beat career. 

 

Cooking Style

Avin treats baking as simple science. His philosophy of baking has always been associated with the history, art and science of baking. According to him, “Each and every product in the world of baking and confectioneries has a past to talk about, with a specific style of art involved in it. I take a little extra effort to understand the scientific aspect of each ingredient involved in baking and how it contributes to the end product. The most important ingredient in my life is the love I put in while baking. In terms of my creation I give a lot of importance to taste, texture and colour. Many of my creations have a story and are a work of art to me!”

The Lavonne Academy Odyssey

Realizing that in the absence of good institutions for skilled pastry-making courses,interested home bakers were forced to go abroad for the same leading to indirect braindrain for the country and humongous expenses for the student;Avin along with two of his partners set up LavonneAcademy of Baking Science and Pastry Arts.Initially it was launched on a small scale as it was a testing step; but then gradually after watching the positive response it’s metamorphosed into an elaborative pastry school.

In sync with the changing education pedagogy, Lavonne academy strives to convert each and every aspect of learning into entrepreneurial baking and mentors students to become entrepreneurs in the field of bakery and pastry. To prepare them for this role they are taught every aspect that is required - not only the art part of it but also the science as well as entrepreneurial and management aspect of baking. Some of the courses offered by the Academy to culinary aspirants include - Diplôme de Pâtisserie, Six Week Certificate, Online Class Calendar, Sugar Art and Master Class by reputed international chefs.

 

Avin’s Take on Changing Food Trends in India

Avin feels that the days when patrons appreciated what was served on their plate by chefs are gone. Today’s customer is more discerning and demanding. With more options available and with more awareness regarding the health benefits of ingredients thanks to the internet, the key word cutting across all products is ‘customization’. So his word of counsel is “A good chef must understand what his guest wants and then come-up with a product. Customizing product not only delights the guests but also creates an amazing food experience – which is the ultimate goal of all chefs!”

Dr Chef Avin Thaliath winds up with a valuable message for our home chefs “Cooking at home and cooking at a restaurant are vastly different; environment, people, equipments, ingredients etc. play a very important role in compiling the end product. The main difference between a chef and a cook is the technique, skill and the knowledge of food that one possesses. Professional cooking is all about getting these three things right irrespective of cooking at home or in a restaurant. At times there are few ingredients and equipments that are not easily available at home - making the best use of available resources and bringing out the best product is as good as being professional. So go ahead and reach out to the food community with your delicious offerings!”