Vinesh Johny
BORN ORIGINAL
Fifteen years ago, dreaming of becoming a pastry chef or chocolatier was unconventional in India, as there were no schools to turn to. This lack prompted Vinesh Johny to initiate change. Since then, he has spearheaded India's pastry revolution, aiming to fill a significant educational gap for future generations. Indian pastry talent is now gaining recognition worldwide.
RB2
VINESH'S FAVOURITE CHOCOLATE
‘Callebaut’s milk chocolates have always been my favourites, but ruby RB2 is a new gem. It tastes so good. I enjoy creating scrumptious delicious pastries that make you want want to go for it. With the fruitiness, fresh acidity and colour of ruby RB2, I can give a totally different expression to my pastries.’
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BORN TO PUT INDIA ON THE PASTRY MAPVinesh Johny
I discovered Callebaut chocolate when I was working as an apprentice in the pastry kitchen of a high-end hotel. That taste was mind-blowing to me. In my early days as a chef, it was only used for specific recipes and on special occasions… Today it is widely accessible, which shows how the standards went up here. It really took a special place in my professional life. Not only to use in recipes and bring out all the subtle notes, but also to push the boundaries in what you can do with chocolate. It’s a medium to create ideas.
