CHENNAI: Melt-in-your-mouth chocolate truffles, buttery citrus orange cake, layers of fruity and creamy fruit Gateau, classic lemon pound cake and the all-time favorite red velvet cake. Did we give you a ‘cakegasm’? As we mentally flip images of these dreamy cakes, Lakshmi Reddy, pastry chef-cum-culinary instructor at the food consulate, talks to City Express about baking, current trends, her goal and more, ahead of a workshop on November 10 and 11.
The 24-year-old chef has been in the food industry for three years, but reveals that she was oblivious of her baking talent before stepping into college. “My father used to run a restaurant and I did hotel management to help him run the business after graduation. But, during the course I worked in different departments and learned many techniques among which was baking and patisserie,” she recalls. “I realised that I was able to grasp the baking techniques better than the rest and discovered my talent.”
After completing a course in catering science and hotel management at PSG College of Art and Science, she discovered her calling in baking and the rest is history. “I started working at Lalit Ashok, Bengaluru and was also a part of cake-wala. Later, I enrolled at the Academy of Pastry Arts India to further hone my skills,” says the chef and self-confessed foodie. “I don’t just make the cakes; I love eating them too!” she chuckles.
As Lakshmi talks about her early experience in the field, she cannot stop gushing over the encouragement and support given by Chef Geetha Krishnan, MD, Concept Bakers and chef Shaji Shah, executive chef at Luftansa. “I consider these two my inspiration. Though they are seniors and have achieved so much, the encouragement they give to youngsters like me is incredible. Also, they have given back to the society and that is something we youngsters have to learn” she says.
Talking about the recent trends in desserts and people opening up to experimenting, she shares that the rise of home bakers has changed the face of baking and patisserie. “Everyone wants to try something new in terms of flavour, techniques and decoration. The way a cake is made, the creams and garnishing…everything is changing. While there were only two to three methods to make a cream base for a cake, the methods have increased and the chefs here are trying to keep up with international standards and trends,” she opines and adds that the trend of glazed cakes, gelatin and custard fillings in cakes are on a rise.
Ask about what she wants to achieve in the field, and she says: “The international chefs keep saying that India has the potential, but, that we are almost 20 years behind when it comes to technique and following trends. I want to break that…create new things and teach existing trends and techniques to as many budding chefs as possible. I want to put our country on the world map in the culinary field,” she adds.
Learn to make five varieties of cake with Lakshmi Reddy on November 10 and 11 at Food Consulate, Velachery.
For details, visit: https://www.facebook.com/events/143133499487768/