Vidushi Sharma Bahl

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Vidushi Sharma Bahl

Professional, Chef De Patisserie From Le Cordon Bleu London

India

Since the beginning Vidushi has had an affinity towards the culinary arts. Her refined palette & keen sense of learning helped realise her calling towards the sweeter side of things through experimenting with contemporary dessert trends in her early teens or always volunteering to make dessert for events in school or university. The pursuit of this passion led her to enrol at Le Cordon Bleu London for their prestigious diplôme de patissiere. She grasped the basic knowledge of savoury techniques and
attained culinary qualifications side by side. Being in the kitchen for hours on end, learning something new everyday and challenging herself to her fullest potential, Vidushi further specialised in Boulangerie and Cake decorating from the same institute. A gourmand by nature, Vidushi’s love for travelling & exploring new cuisines led her to travel over 250 cities all over the world. She is enthusiastic about learning new techniques in gastronomy and has a very evolved palette along with comprehensive culinary knowledge & a strong aesthetic. Trained by the best in the world, Vidushi has developed her skill in the niche of French technical pastry and makes
complex gateaus, entremets, macarons etc. Combining unique flavours, making out of the box desserts and experimenting with different techniques & produce, her work holds it’s own in front of the usual, but that’s not all! She also specialises in revisiting classic & comforting desserts and presenting them in a never seen before avatar. Like revisiting the old Banoffee pie but giving it a very complex French twist or the Tiramisu encased in a Mascarpone, white chocolate & vanilla bean bavarois. After her training at Cordon Bleu Vidushi has designed and created her own atelier where she perfects her art and takes bespoke orders. She likes to be in touch with industry trends and loves experimenting with new ingredients, ideas & recipes. Be it mastering the decidedly temperamental
Macarons or creating quirky entremets with flavours like peach, rose & white wine or blood orange, ricotta & cointreau amongst others or baking goodies that clearly fall in the category of comfort food like a classic dense chocolate cake, almond praline cake or lemon curd cake. When asked about new trends in the F&B industry she says “ It’s a very curious time for the F&B industry in India! Because of more exposure people are gladly moving towards quirky flavours & extraordinary techniques, the farm to table concept is the new IT thing, alternate grains that have been an integral part of the Indian culture are finally getting their due credit and fun concepts like pop up restaurants are gaining popularity but the most important change is that people are finally interested in knowing the Chef who created their meal not just the establishment.” Vidushi is very passionate about creating new dishes and eating them too and has experienced gastronomy at some of the world’s best restaurants like Gymkhana, La petit Maison, Zuma, Nobu, Hakassan, Noa, Gaggan and Indian accent closer to home. It’s not all high brow though, She gorges on Jalebis from Shiv Mishthan, Chandni Chowk or Fish at Surjit
in Amritsar with as much gusto because flavours, textures &aromas are all that is important to her. She draws inspiration
from legends like Angelina, Pierre Herme, L’eclair de genie and Pastry greats like Dominique Ansel, Antonio Bachour, Janice Wong to name a few