Hershey’s Cook Along with celebrity chef Rakhee Vaswani
Chef Rakhi Vaswani demonstrated some very innovative and creative recipes by making use of these syrups.
Certified by Le Cordon Bleu at Gordon Ramsay’s Tante Marie in London, Rakhee began her culinary journey at the tender age of 11, keenly observing her aunts cook delicious food that caught her fancy (and her heart). Touted to be the ‘Desi Nigella’ of India, Rakhee is a natural with flavors and textures, her biggest asset being her strong palate and a deep rooted passion for the culinary arts and food the industry.
Rakhee’s vision to make world cuisines easily available in our city led her to pioneer the birth of the first set of cooking studios in India with Palate Culinary Studio (erstwhile in Khar, now in Santacruz) taking form in early 2010. Over two decades of experience in the culinary business and her natural gift for teaching have catapulted Palate Culinary Studio from a small mom-and-pop shop to a state of the art international cooking school where she trains budding chefs, amateurs, professionals and food enthusiasts alike, all within 4 years time!
An ardent travel buff, Celebrity Chef Rakhee’s extensive trips and brushes with reputed chefs across the globe help further enhanced her knowledge of different cuisines and translate into her studio tutorials and teaching sessions. Currently, she has over 99 classes to boast of, spreading across a wide repertoire of Indian, Lebanese, Japanese Chinese, Mexican, Sugar Craft and many more.
An all-rounder when it comes to food, Rakhee has also covered the taste of London for the FBAI where she interviewed chef Atul Kochhar and went on to work and experience a hectic day in the kitchen of his Benares. Her interviews with food Gods like Chef Raymond Blanc and Eric Lanlart have helped her gain expertise in varied cuisines. Her domestic travel trails led her to meet Chef Ajit Ramon from Jaivilas Oberoi who put up a royal sampler menu based on the diverse culture of India.
Caramel flavor syrup she used in oats preparation, topped with some fresh and dry fruits. This one was healthy breakfast option.
Second recipe was of veg roll with barbeque flavor stuffing. Ingredients were paneer,fresh veggies, crushed garlic,salt,pepper,mixed herbs and chocolate syrups added in it and tossed on firefor barbeque flavor. Amazing tiffin roll for children.
Last she made tokari chaat. In khatta mitha chautney. Jaggery replaced by strawberry syrup. Which was again fantastic evening snacks . chaat where you can’t make out the use strawberry syrup instead of jaggery.
Palate Culinary Studio offers multiple courses like One-Day Workshops, ABC of cooking, a certified Boutique Bakery Intensive Course, a UK-certified Culinary Course and the likes that serve as the stepping stone to all that is culinary. Each class teaches more than five recipes over 3 workstations – the industrial, a state if the art induction hob and lastly a regular state of the art glass finish hob so students get to experience all the cooking methods.
Palate Culinary Studio enjoys people from the age of 5 years to 80 year olds, people from all walks of life, from Mumbai as well as other cities and countries, home-chefs, amateurs, even professionals who come to learn from a large variety of cuisines under the umbrella of cooking / baking workshops.
Excited and waiting , to cook with Chef Rakhi , and she was really loving, friendly , creative and interactive with audiences, waiting for such more workshops from Palate Culinary Academy and Hersheys.