What starts as a simple way to pass time can sometimes lead to a life-changing journey—and that’s exactly what happened for Bindu, a passionate young chef with a flair for baking. From experimenting with cakes and cookies during summer breaks to joining the prestigious Lavonne Academy after completing her board exams in 2024, her story is a beautiful blend of dedication, creativity, and resilience.
In this exclusive interview, Bindu opens up about the challenges of pursuing an unconventional career path, the intricate science and art behind baking, and how indulgent desserts like brownies and Korean cheese buns are shaping the culinary world and connecting cultures.
When did you started your journey as an chef?
Before being a chef , I started baking as a summer hobby to kill time while it turned into passion through the years.
In 2024 after my boards took a decision to take my passion seriously and joint Lavonne academy.
What are the. Challenges you have faced to be in this position?
One of the key challenges I’ve encountered is the lack of acceptance and recognition of this as a legitimate profession. Additionally, getting consistent orders and generating sufficient profit margins has been particularly difficult.
How does the science of baking reflect the delicate balance between precision and creativity in culinary arts?
Baking really shows how science and creativity go hand in hand. You have to be super precise with measurements, ingredients, and timing—one small mistake can change everything. But at the same time, there’s a lot of room to be creative with flavors, designs, and techniques. It’s that mix of structure and freedom that makes baking so unique and interesting to me.
What baking Means to you?
Baking is my way of showing love and respect, and there’s nothing better than seeing the happiness on my customers’ faces. On a personal level, it’s something that keeps me grounded and helps me stay on the right track in life.
How does the fat-to-liquid ratio in ganache influence the structural integrity and mouthfeel of a brownie when used as a topping or filling?
The fat to liquid ratio is super important because it plays a big role in the stability of the ganache. The more fat or chocolate you have in the recipe, the more stable the ganache becomes. That stability is what gives it that beautiful, smooth, and silky texture when you eat it. It holds its shape better, it spreads nicely, and it just feels luxurious in the mouth. If there’s too much liquid and not enough fat, the ganache can turn out too soft or even split. So finding the right balance is key.
In what ways can the layering of textures—fudgy brownie base and silky ganache—enhance the multisensory experience of eating, and what does this reveal about the psychology of indulgence?
A perfectly baked fudgy brownie with gooey chocolate chunks, that signature crinkly top, and a smooth, silky layer of ganache on top—that’s honestly the best way to enjoy a brownie. It’s rich, decadent, and everything you want in a dessert. Each bite gives you a little bit of everything: the chewiness, the crunch, the melt-in-your-mouth chocolate. It’s the kind of thing that makes you pause for a second and just feel happy.
Sure, it’s not a lasting kind of happiness—it doesn’t solve anything or last all day—but in that moment, it’s perfect. It’s comforting, satisfying, and just feels like a treat in the truest sense. And yeah, maybe it’s a few extra calories, but it’s 100% worth it. That small burst of joy, the way it hits all your senses, the way it makes you smile after a long day—that’s what indulgence is all about.
How does the global popularity of culturally specific foods like the Korean cheese bun reflect the dynamics of culinary globalization, and what does this suggest about the preservation or transformation of cultural identity in the age of fusion cuisine?
The global popularity of foods like the Korean cheese bun shows how quickly food can travel and connect people from different cultures. What used to be a local bakery item in Korea is now found in cafés all over the world. It’s a great example of how food has become a kind of global language—easy to share, easy to enjoy, no matter where you’re from.
But as these foods go global, they often get changed a little to fit local tastes. Maybe the sweetness is adjusted, the ingredients are swapped out, or the way it’s served is different. That’s the fusion part—when different cultures blend their flavors and ideas. It’s not a bad thing, though. It shows how food can evolve and bring people together in new ways.
At the same time, even if the recipe changes a bit, the original culture behind it doesn’t disappear. People still know it’s Korean, and that helps keep the tradition alive in a new form. So in a way, fusion food is both preserving and transforming cultural identity. It’s not about losing the original—it’s about sharing it, adapting it, and making it part of something bigger.
