Vinesh Johny is the Co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, Bangalore. He worked with multiple luxury properties in India, in various capacities, before he found his calling to be an educator. He was on the inaugural Forbes ‘30 Under 30 Asia’ list in 2016, made it to the ‘All Star Alumni’ list in 2017, and was one of CNN’s ’20 Under 40’ in the same year. He is also the World Skills Expert, officially representing India at WorldSkills Abu Dhabi in 2017. He was also the official mentor for Team India and helped India achieve our first Silver medal ever in Patisserie! He along with his mentee represented India again at World Skill Russia in 2019, for Patisserie Skills. He was presented the prestigious Restaurant India Award 2016 for Pastry Chef of the Year. Additionally, Lavonne, under his able leadership, has been bringing home multiple awards. As an educator, he is known best for his engaging personality and his nonconformity to old-school methods of teaching.

In this workshop, Chef Vinesh will demonstrate how to make:

• Life Changing Brownie
• Hazelnut Dacquoise
• Orange Marmalade
• Hazelnut Caramel Ganache

Please Note: The desserts taught in this class contain EGGS.

About Studio Fifteen 

When Chef Pooja Dhingra set up the Le15 Patisserie kitchen in March 2010 the plan was to run baking and cooking classes out of it. And she did exactly that, with weekend classes every month for three years. Then, there came a point at which she felt that they could do a lot more with a kitchen space that was dedicated to culinary workshops. And Studio Fifteen was born as a culinary hub for everything from workshops, to private lessons and corporate training sessions, to pop-up meals and chef collaborations. The classes were aimed at everyone who just wanted to learn how to bake or cook in an environment that wasn’t intimidating. The mission of this space was to encourage people to absorb and share knowledge. After all, it was born of her own constant need to keep learning and growing.

Details about joining the workshop:

• An email with the zoom link will be shared with you a day prior to the workshop (23rd October, 2020)
• A detailed recipe card will be shared after the workshop
• For any questions, email: orders@le15.com