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Meet the Students

Continuous effort, not strength or intelligence, is the key to unlocking our potential. – Winston Churchill

For a while now, we’ve been getting you to virtually meet our alumni who are slowly but surely making it big in the field. This time around, however, we thought it would be fitting to feature a student from the current batch of our City & Guilds Diplome in Patisserie program.

It is our pleasure to introduce you to 23-year-old Arushi Jhawar, who has completed her graduation in Product Designing from Symbiosis Institute of Design, Pune, following which she worked for a year in Bangalore as a junior designer, before she signed up for the Diploma course at Lavonne. Hers is a story of faith, perseverance, and hard work. Read on…


1. What made you want to take up the Diploma course at Lavonne?
My passion for baking has been fairly recent. For a few years now, I have been experimenting with various recipes that I got off the internet. However, more often than not, my experiments ended miserably. After a number of trials and errors, I was urged to take up a professional course that would help me gauge things better. That’s when I came across Lavonne. After interacting with an alumnus of Lavonne, I was convinced that Lavonne would not only help me get my basics right, but also give me a better picture of the industry at large.

2. How has your experience been so far in the classroom and outside?
Joining Lavonne is one of the best decisions I’ve ever made. The extremely passionate faculty and team of enthusiastic chefs at the institute have helped firmly root my interest in the field. The course is detailed and worth every minute of my time spent! Be it training in the kitchen, or sitting through a theory class, the sessions are filled with so much energy and life, making learning an amazing experience.

Deconstructed caramel Frappe

3. What do you feel has been the best aspect of your training at Lavonne?
The bake sale is undoubtedly the best part of the training at Lavonne. It was the most awaited event of the course schedule where students are given an opportunity to plan and organise everything. The event helped me experience the challenges and intensity of working on a schedule under immense amounts of pressure, thereby giving an insight into the industry.

4. What are some of the things you never knew that you have now imbibed at Lavonne?
Being relatively new to baking, I would always just blindly follow recipes off the internet. Here at Lavonne, I understood the theoretical knowledge and how it is essential in formulating recipes and procedures. This understanding of baking science allows me to work with a wide array of products and techniques at a greater ease.

Lemon cheesecake

5. What are your plans for the future?
Currently, I’m working towards an internship right after my training here, followed by a possible job. I want to be able to work and learn under different and highly qualified professionals in the industry, to gain maximum possible exposure for an overall development of my career.

6. Would you recommend others to take up this course at Lavonne?
Absolutely! Lavonne is truly a premier academy for anyone interested in learning and honing their skills in the field of baking and patisserie arts. The faculty constantly guide and challenge you to be creative and think out of the box. The exams, internal assessment and everything, is very well planned and organised to give you an idea of what the industry is like. Personally, the training at Lavonne has helped me understand my passion for baking better. I hope to encourage many aspiring bakers to take the course at Lavonne! It’s definitely not a course you would finish unhappy!