Why You Should Know About Chef Toshin Shetty And His Patisserie | Verve Magazine
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May 06, 2016

Why You Should Know About Chef Toshin Shetty And His Patisserie

Text by Zaral Shah. Photograph by Tejal Pandey

Having procured his first chef’s coat at age 10, Toshin Shetty — a Le Cordon Bleu alumnus — is creating sweet sensations, one dessert at a time

He believes that “taste, skill and presentation”, in that order of importance, make any dish special. Chef Toshin Shetty, a graduate in culinary arts from  Institute of Hotel Management, Aurangabad (IHM-A), also has a Grand Diplôme from Le Cordon Bleu, London in his kitty. “Le Cordon Bleu refined my techniques and helped me upgrade my skills,” he says.

Hailing from a family steeped in hospitality, the 26-year-old has been exposed to flavours for as long as he can remember. He states, “In the eighth grade I decided that I would join this industry but it was only later that I decided to get into the kitchen.”

The automobile enthusiast — who has recently restored one of his old cars — gets little time for anything else. A project that had been in the pipeline for eight years, Toshin Chocolatier Patissier recently saw the light of day in suburban Mumbai. His eponymous patisserie offers macarons, cookies, desserts, handcrafted pralines and chocolates. “Our ingredients are sourced from Europe. We get purees and fruits from Paris, chocolates from France and Belgium, and cream and butter from France. We also get local produce from our farms in Mangalore,” Toshin answers, when asked about what sets his venture apart from the rest.

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