Le Cordon Bleu

When they got a chance to combine their skills in baking and illustration, Shaheen Peerbhai and Manolya Isik rose to the occasion beautifully with Sucré, a meticulously illustrated, pastry-focused zine that you will want to keep on an easily accessible shelf in your kitchen
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In conversation with four intrepid globetrotters, we discover their much-loved destinations, packing hacks and things they will never leave home without. Here, we talk to Pablo Naranjo Agular
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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
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If people who love to eat are the best people, then the people behind the food are even better. Founders of Funky Kitchen, Yohaan and Kunali Dattoobhai are out to “put as many smiles on as many faces as humanly possible”
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The ‘best pastry chef in the world’ creates confections of great imagination and delicacy at The Oberoi, Mumbai, Delhi and Bengaluru and insists to Verve that the finest ingredient he uses is love
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