An Interview with Dr. Chef Avin Thaliath
This October marks the highly anticipated release of A Baker’s Journey, the debut book by Dr. Chef Avin Thaliath, co-founder of Lavonne Academy and a trailblazer in India’s baking and pastry arts. This book delves into the intricate world of bread-making, blending the art, science, and tradition of baking in a way that resonates with both seasoned professionals and passionate home bakers alike.
With over 20 years of experience in the culinary world, Chef Avin has gained recognition not only as a coach for Team India at international baking competitions but also as a driving force in shaping India’s modern baking landscape. In this candid interview, he reflects on his personal culinary journey, the motivation behind his upcoming book, and how he envisions the future of baking in India.
Chef Avin Thaliath’s debut book, A Baker’s Journey, is set to inspire bakers across the world with its blend of tradition, innovation, and personal storytelling. Whether you’re an aspiring baker or a seasoned pro, this book offers a fresh perspective on the art and science of baking in India.
- What inspired you to pursue a career in baking and pastry arts?
My love for food started in my grandmother’s kitchen during summers in Kochi. Watching her prepare meals gave me a deep appreciation for flavors and textures, though I didn’t see myself as a baker back then. It was only later, during my scholarship to France, that I discovered baking as a serious passion.
- Can you share some pivotal moments that shaped your journey as a pastry chef?
The defining moment came during my internship in France. I had no formal baking experience, but my chef trusted me with some of the most challenging shifts, and it pushed me to explore baking further. That hands-on training in an unfamiliar environment set the foundation for my journey in pastry arts.
- How has the culinary landscape in India evolved in recent years, especially in pastry and baking?
India’s culinary scene has evolved dramatically. There’s a growing appetite for artisanal breads, ancient grains, and healthier options like gluten-free baking. We’re now blending traditional Indian flavors with modern techniques, and sustainability has become key, with more focus on local ingredients and eco-friendly packaging. The introduction of technologies like smart ovens is also driving innovation while maintaining a respect for tradition.
- How do you balance traditional Indian flavors with modern pastry techniques?
The balance comes from adapting global methods to local conditions. Baking originated in Europe, but as it traveled through Turkey, Persia, and eventually India, it evolved. Our local flours, for example, differ from those in Europe, so I adjust techniques like proofing times to suit Indian ingredients. This allows me to create unique products that celebrate both traditional Indian flavors and classic pastry methods.
- How would you describe your baking style and the philosophy behind it?
My style is a blend of tradition and innovation. The Indian climate and ingredients require tweaks in standard baking techniques, but I believe that by understanding these nuances, we can create something truly original. I’m all about respecting the traditions while embracing the creativity to push boundaries.
- Why is understanding baking science crucial for creating successful pastry dishes?
Baking is both an art and a science. While recipes allow for creativity, it’s the science that ensures consistency. In bread-making, for instance, understanding gluten development, fermentation, and hydration is essential. Without this knowledge, it’s tough to get that perfect loaf every time.
- What emerging trends in baking and pastry arts excite you the most?
I’m excited by the rise of artisanal baking and the use of functional flours like millet, quinoa, and amaranth. These grains not only provide incredible flavors but also boost nutritional value. It’s inspiring to see bakers creating healthier options without compromising on taste or texture.
- What inspired you to write A Baker’s Journey, and what do you hope readers take away from it?
I’ve always felt that there’s a gap in the culinary literature. There hasn’t been a comprehensive book that combines the science, art, and anthropology of baking in the way I envisioned. As an Indian chef, I wanted to bring a fresh perspective to the global culinary stage. My goal with this book is to pass on the wisdom I’ve gained over the years and inspire the next generation of bakers.
- How do you envision this book impacting aspiring bakers and seasoned professionals?
I hope it empowers both newcomers and professionals. It bridges the gap between international trends and Indian baking practices, offering practical insights for adapting global methods to local conditions. I believe it will inspire home bakers and provide new techniques for seasoned professionals to refine their craft.
- Are there any specific breads or recipes in the book that hold special meaning for you?
The baguette holds a special place in my heart. It wasn’t the first bread I baked, but it was the one that made me feel like a true baker. It always reminds me of my time in France, where bread is more than food—it’s a way of life.
- What role does storytelling play in baking, and how does that come through in A Baker’s Journey?
Storytelling adds depth to the baking experience. In the book, I’ve woven stories that connect the recipes to their cultural roots, giving bakers a sense of the history behind the techniques. This not only enriches the baking process but also makes the recipes more meaningful, particularly in the Indian context.
Chef Avin Thaliath’s debut book, A Baker’s Journey, is set to inspire bakers across the world with its blend of tradition, innovation, and personal storytelling. Whether you’re an aspiring baker or a seasoned pro, this book offers a fresh perspective on the art and science of baking in India.
