---
title: "Corporate Culinary Programs for Expert Hospitality Training - mytribe"
description: "Elevate your team's skills with corporate culinary programs from Lavonne. We offer customized baking workshops and pastry upskilling for professional chefs. Partner with us for specialized hospitality training programs designed to set new industry standards."
canonical: https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs
last_updated: 2025-08-30
---

# Corporate & Institutional Culinary Programs in Bengaluru

By [Lavonne](https://mytribe.in/lavonneacademyindia) · I design hands-on, custom culinary programs for hotels, organisations, and schools, built around your team’s needs with practical workshops, chef exchanges, and real industry experience.

## Locations

At academies in Bengaluru and New Delhi

### Visit at

- Academy at Domlur, Bengaluru (close to Indiranagar, Embassy Golf Links Business Park, Koramangala, Halasuru, Old Airport Road, MG Road)
- Academy at Lajpat Nagar, New Delhi (close to Defence Colony, Amar Colony, South Extension, Greater Kailash, Moolchand Metro Station, Nehru Place)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### 2-Day Specialized Technical Workshop

Hands-on training for 12 professionals focusing on niche skills like Viennoiserie with unlimited premium ingredients and individual workstations.

Typically ₹3.5-4.5L per workshop (up to 12 pax) (estimate)

#### Core Training & Facility
*   **Duration:** 2 Days (7 to 8 hours daily).
*   **Capacity:** Up to 12 participants for focused individual attention.
*   **Faculty:** Led by 1 Senior Executive Pastry Chef, assisted by 2 Station Chefs.
*   **Lab Access:** Exclusive use of specialized lab with marble tops, blast chillers, and deck ovens.

#### Material & Ingredients
*   **Ingredients:** Unlimited use of premium imported brands (e.g., Cacao Barry/Callebaut chocolate, Elle & Vire butter).
*   **Equipment:** Individual station usage of mixers, rolling pins, and induction tops.
*   **Takeaways:** Participants keep their creations; boxes and packaging provided.

#### Documentation & Add-ons
*   **Dossiers:** Spiral-bound recipe booklets with theory notes and technical diagrams.
*   **Meals:** Buffet lunch and tea/coffee service included for both days.
*   **Apparel:** Branded aprons and chef caps (yours to keep).
*   **Media:** Basic photo coverage of the team in action.

### 4-Day Corporate Culinary Symposium

Comprehensive 50-pax convention featuring masterclasses, panels, and an exclusive 8-course dessert degustation soirée.

Typically ₹28-35L per event (up to 50 pax) (estimate)

#### Event Structure
*   **Format:** 4 Days of auditorium-style panels, guest expert demos, and breakout hands-on sessions.
*   **Faculty:** Access to senior faculty roster plus potential external Guest Chef or Industry Leader for keynote.
*   **Curriculum:** Bespoke content tailored to organizational goals (e.g., Future of Bakery).

#### The Hospitality Experience
*   **Grand Tasting Soirée:** Exclusive 8-course plated dessert degustation featuring molecular gastronomy on the final evening.
*   **Catering:** Full board during academy hours including morning coffee, buffet lunch, and high-tea for 50 pax.

#### Production & Branding
*   **Media:** Agency-grade video and still coverage including event highlight reels.
*   **Branding:** Co-branded badges, notepads, and digital displays within the academy.
*   **Takeaways:** Premium gift bags and Certificates of Participation.

## About Corporate & Institutional Culinary Programs

### What We’re About

At Lavonne, I believe learning is best when it’s hands-on, creative and a little bit masti (fun). My approach? “Khavanu Pivanu Majja Ni Life!” That’s eat, drink, live life - and bring all that energy into your organisation.

### What I Do

- I design custom culinary programs for hotels, professional bodies, and educational institutions.
- This isn’t a standard course off a list; every program is built for your team’s needs, not the masses.
- Whether you’re looking for pastry chef development workshops or something totally out-of-the-box, I’ll collaborate closely to make it happen.

### Who It's For

- Hospitality groups and hotels wanting to upskill staff or shake up their kitchen culture.
- Organisations planning unique culinary conventions.
- Colleges or schools seeking chef exchange programs or cultural culinary sessions.

### How We Make It Happen

- Specialised symposia: multi-day, all-in culinary events with workshops, panels, and tasting marathons.
- Custom workshops: deep dives on specific skills, like viennoiserie or modern chocolate.
- Fun chef exchange programs: hands-on, laughter-filled learning for students.

### What Sets Us Apart

- I’ve worked with folks like Marriott and Oberoi, creating everything from 4-day bakery symposia to niche masterclasses.
- More than just recipes - we’ve got panel talks, food field trips, and big tasting sessions.
- I’m strict on technique but always keep things friendly. Your team’s growth and happiness matter.

If you want corporate cooking skill upgradation that’s not boring, I’ve got you covered.

## Highlights

Browse through Lavonne's best work.

### [Featured](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/featured)

- [Video: A glimpse into the South Asian Bakery Symposium we hosted exclusively for Marriott International. We design and execute multi-day, all-in culinary conventions that upskill teams and foster innovation, featuring hands-on workshops, panel discussions, and tasting marathons.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f95e4259-220e-4340-8bd2-e719015f5d95)
- [Video: We bring the world's best to your team. Here's a look at an exclusive masterclass with world-renowned pastry chef Antonio Bachour, held at our new Delhi academy. These sessions provide unparalleled learning opportunities from global industry leaders.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8eb00b29-7fdc-47c8-aa39-f2a44e707c70)
- [Video: This is where technique meets artistry. We challenge chefs to think conceptually, like in this student-led Dessert Soirée. This dish, inspired by 'Sap', features a truffle honey cheesecake, brown butter crumble, and a sticky date pudding ice cream with a warm toffee sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d812921e-3bc6-4f8d-904c-db81f0a7bc30)
- ![We partner with leading hospitality groups like The Oberoi to deliver custom upskilling programs. This image is from a two-day Viennoiserie workshop, focusing on perfecting laminated doughs and creating high-quality pastries for their hotel menus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/22d9505f-c584-4689-8caf-26f399aa7c43)
- [Video: Our programs foster cultural and educational exchange. We were thrilled to host students from the University of Gastronomic Sciences, Italy, for a hands-on workshop exploring the art of Indian breads, blending technical learning with a lot of fun and laughter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0ed2fb1a-4e10-4f3b-baee-95f015f9ad3c)
- ![Welcome to our state-of-the-art academy in New Delhi. Our professional-grade kitchens are designed to host a wide range of programs, providing an inspiring and perfectly equipped environment for corporate training and institutional workshops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aeaf6a92-2254-407e-b373-32ae8fc1903b)
- ![We are a hub for the global culinary community. It was an honor to host culinary legends Gary Mehigan and Matt Preston, who shared their insights with our students and chefs, reinforcing our connection to the industry's best.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e0b9bef-cf14-490b-9467-8e7f901d46ed)
- [Video: It's all about precision and passion. Our workshops are a deep dive into the science and craft of pastry, from mastering the perfect lamination for a croissant to the final bake. We are strict on technique but always keep the learning process engaging.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0f61a4c1-3022-483a-8292-03d4d810d6dd)

### [Custom Corporate Training & Symposia](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/custom-corporate-training-symposia)

- [Video: A look inside the inaugural Pastry Symposium for Marriott chefs. The program focused on new-age techniques, panel discussions, and setting new standards for pastry across their South Asian properties.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2268876e-1553-4de8-a823-aeb7d504a167)
- ![Our Chef Avin guides pastry chefs from The Oberoi during a hands-on Viennoiserie workshop. We focus on personalized instruction to ensure every participant masters the techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bf2ce59e-48f1-4ff4-bde6-05e63b428ad8)
- ![The final touches being added during our corporate workshop. We train teams to produce beautiful, consistent, and high-quality pastries suitable for a five-star hotel environment.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fe7e0e5d-cc34-4190-90c5-b57e04ae8277)
- [Video: The best part of any symposium is the tasting session. Here, chefs from Marriott and Lavonne indulge in the creations from the four-day event, a true celebration of flavor and texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f131866e-64a1-4d38-a6aa-60ce6f4c99dc)
- ![A chef from The Oberoi team applies a crumble coating, a key texture component taught during our advanced pastry workshop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/28c8f42e-acf6-423e-9b9d-c5a5d1b7f94a)
- ![Intense focus from a participant during the fruit preparation stage of our Viennoiserie class for The Oberoi's culinary team.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0618f947-6fb0-4799-8d6b-747a8443bfa0)
- ![Taking detailed notes is crucial. Participants from The Oberoi workshop are deeply engaged, capturing every detail from our instructors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e162c3c4-bbd5-40ac-ad7c-e155db8d92bb)
- ![A demonstration of precise layering techniques during the Marriott Pastry Symposium.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1e77f2ad-fcb7-4cab-b8dc-01b0240a5194)
- ![Using a torch to caramelize a travel cake, one of the many modern finishing techniques covered in our corporate programs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1ddd39da-fcc3-40e8-ae70-ed4b955b5cf0)
- ![Crafting a vibrant berry compote from scratch, a fundamental skill for any professional pastry kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c787aac6-8dd4-45fa-b406-dd73f6bbf1b5)
- ![A chef from a Marriott property handles a delicate dough, demonstrating the hands-on nature of our symposia.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9c835f40-28aa-42d4-baaa-c305e3f8ab00)
- ![A participant at the Marriott symposium carefully measures ingredients for an advanced recipe.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/65e84c1e-fdba-4d00-a179-893d48bff023)
- ![The art of lamination begins with a perfectly prepared butter block, a core focus in our Viennoiserie training.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5ffa42a9-d442-468c-b374-9781b656aeae)

### [International Chef Masterclasses](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/international-chef-masterclasses)

- [Video: When two powerhouses unite. Watch Chef Vinesh Johny and Chef Andres Lara in their phenomenal four-hands pastry masterclass, sharing creations from their book "New School Sweets".](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fd2c0b68-672a-4294-b8b1-dd9ccdc4be05)
- [Video: A sneak peek from the inspiring two-day Plated Dessert Masterclass with Chef Joanna Artieda, where she taught the art of transforming simple ingredients into stunning dessert platters.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05d8e895-79fd-4d8c-b36d-9dd94aac21e0)
- [Video: The artistry of Chef Antonio Bachour in action during his masterclass at our Delhi academy. This montage shows the precision behind his famous cheesecakes, viennoiseries, and plated desserts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7909b29a-e5ae-40cd-ac69-9e04fa47e8fe)
- ![Chef Karim Bourgi adding the final dusting of cocoa to his signature Tiramisu creation during his exclusive masterclass at Lavonne.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8e64c303-28c5-4b91-a71a-fe6d54332252)
- ![A moment of collaboration between Chef Vinesh Johny and Chef Andres Lara, celebrating a decade of friendship and a shared passion for pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c1769f38-d8d9-4a0f-b05b-e0ea0439f221)
- ![Chef Vinesh Johny focused on the details, preparing elements for a signature dessert during the four-hands masterclass.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7ff26196-4044-4ed5-88b8-3637ea58e0b9)
- ![Chef Andres Lara demonstrates his meticulous technique for finishing a modern pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6a754477-ac27-4c74-815f-c2da11ec5fc3)
- ![A fun moment behind the scenes with Chefs Andres Lara and Vinesh Johny, holding the poster for their "Crafting Your Signature" masterclass.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4400d2ce-70e4-47fc-83ec-7bae6557a163)
- ![Chef Joanna Artieda's Indian-inspired plated dessert featuring tender coconut, showcasing creative use of local ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6d852f13-57c8-465a-a1ea-81ae5b4e8b24)
- ![A chai-inspired dessert in a traditional kulhad, complete with a lit incense stick to evoke the aroma of Indian spices, from Chef Joanna Artieda's masterclass.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9fbab7da-c8e5-4519-a548-d7481273f1f6)
- [Video: The high energy and infectious passion of Chef Andres Lara during his masterclass for our Diploma students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef410c98-90c6-4d30-a339-9229506f2b98)
- [Video: What is Gianduja? Chef Antonio Bachour breaks down the fundamentals of this classic Italian nut and chocolate paste for our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a87b2c4e-5ad1-4d08-b6e4-7904357d53e6)
- ![Chef Bachour's delicate touch, placing fresh raspberries on a perfect pavlova.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e8b399a1-dcab-4f4c-9fb5-accedc6c7033)
- ![A close-up of the beautiful raspberry pavlovas created during Chef Antonio Bachour's masterclass.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a93857d-81b2-4ad0-8f3d-a99f1868ed1c)
- ![Intricate chocolate work and cherry garnishes being applied to a petit gateau by Chef Bachour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45241f3e-66ee-41b7-89b2-1690be1fb7b1)
- [Video: A throwback to a previous visit from Chef Antonio Bachour, showcasing the consistent high-level training we offer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dd87d6cc-8334-4680-958c-8e384f848c2e)
- ![The official announcement for our exclusive Bachour Cafe masterclass, a 3-day hands-on course covering modern shop-style viennoiseries and pastries.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b520dd06-2a92-4ea8-a529-6a1c9ec7db39)
- ![Chef Tejasvi Chandela presenting during our comprehensive Bean to Bar Chocolate workshop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7ceb2533-02ab-4a52-958e-b2c12af8c669)
- ![An instructor passionately explaining the nuances of chocolate making during the Bean to Bar masterclass.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45a40650-db30-4b03-bf35-7931eabd47e3)
- ![Chef Malou Ackermann from SoGood Magazine sharing her expertise during the specialized chocolate workshop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afa9c6fb-8094-4a5c-a345-3d993a8e91f1)
- ![Piping a luscious chocolate crémeux into a tart shell, a technique taught in Chef Karim Bourgi's class.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49d32108-64b6-422a-844d-1911377c5c2c)
- ![Testing the texture of a perfectly made caramel, demonstrating the importance of sensory evaluation in pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/248a487d-ea39-4482-9727-46d8e8136817)
- ![Chef Karim Bourgi inspecting the texture and crumb of a freshly baked cake before assembly.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c2cfcf01-b0e0-4ff2-816d-df14213b6869)
- ![A moment of mentorship as Chef Karim Bourgi discusses techniques with one of our chefs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dee3a31e-06ce-40d7-82f1-0f197ad873cf)

### [The Dessert Soirée: Concept to Plate](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/the-dessert-soir-e-concept-to-plate)

- [Video: The 'Fruit' course from our 8-course Dessert Soirée, featuring cherry confit, cherry mascarpone cream, fermented cherries, and a cherry-goji berry sorbet.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c3963bb4-f69b-45d2-b17c-62116f5aec58)
- [Video: This course is 'Bark'. Our students created a muscovado smoked cinnamon coffee tart with a cinnamon gelato and a hint of habanero chili chocolate sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f6580f41-4de4-4ebf-99e2-6ceb57a0b1a3)
- [Video: Representing 'Leaves', this dish is an oolong tea tres leches with a curry leaf crumble and compressed pickled pineapple.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a9cf180-8a0d-497d-8f6b-693f9e7b350d)
- [Video: It all begins at the 'Root'. This course features carrot and turmeric in a complex assembly of carrot paper, smoked velouté, and goat cheese turmeric foam.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e92baa21-1dcd-4621-97aa-a7e1a6762ee9)
- [Video: Can a salad be a dessert? Our students took on the challenge, reimagining classics like the Caesar and Waldorf salads into unique sweet creations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9505243b-29a6-46b2-8bfb-89d2ced0d456)
- [Video: The 'Sap' course from our plant-themed Dessert Soirée. A thin layer of truffle honey cheesecake is topped with a crunchy brown butter crumble and a sticky date pudding ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d812921e-3bc6-4f8d-904c-db81f0a7bc30)

### [University & Chef Exchange Programs](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/university-chef-exchange-programs)

- ![A student from UNISG, Italy, carefully tasting and analyzing flavors during a specially curated workshop at Lavonne.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e97e28c-8fa2-4b9e-8e31-834f1bee1bd9)
- ![Deep concentration from a UNISG student during a practical session.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a2d0c5b8-33ae-4820-9b3d-c2c64351a5ad)
- ![A student from our university exchange program smelling spices to understand the aromatic profile of Indian cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8e209d2f-a2d6-4b96-a0d7-6e0cbf58ff3a)
- ![The joy of learning. A smiling student from UNISG engages with our chefs during the Indian breads workshop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2d2d70d8-910f-406d-96e3-174b8dcd6439)
- ![An interactive moment as a student from Italy discusses techniques with one of our instructors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6a10d8b7-e308-4dcc-bd35-ab211276c6f4)
- ![Diligently taking notes to capture every recipe and technique from the cultural culinary session.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/40cf5ec9-c908-4191-ba27-2e78a8d28ae5)
- [Video: From Italy to India. This video captures the energy and excitement as UNISG students dive into the art of making dosas and parottas, a perfect blend of learning and laughter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0ed2fb1a-4e10-4f3b-baee-95f015f9ad3c)

### [Our Professional Kitchens & Academies](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/our-professional-kitchens-academies)

- ![The stunning exterior of our brand new Lavonne Academy in the heart of New Delhi, a state-of-the-art facility for baking and pastry arts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/91677e60-26f7-4358-8d12-02b86946b5df)
- ![A wide view of our New Delhi classroom, featuring individual workstations equipped with KitchenAid mixers and ample space for hands-on learning.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5e677cd9-3672-40ba-8f22-c4c8029be6b7)
- [Video: The final touches coming together at our New Delhi academy. We've designed every detail to create a world-class space for culinary education.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c8a439ef-53fd-4216-9405-86da6c6ce538)
- ![The warm and welcoming reception area of our New Delhi academy, reflecting our professional yet accessible approach.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b61bd9d9-0bf6-4718-b765-2ce412c3b540)
- ![Another perspective of our spacious and brightly lit professional kitchen in Delhi, ready for the next batch of chefs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/946f84cb-f8f9-441d-8158-23a782c91ac2)
- ![Our well-organized storage and prep areas, featuring modern equipment against our signature red accent wall.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/171f95c7-d8e8-4154-9066-37436d056a7e)
- ![A closer look at the ample storage and professional microwave and blender stations available to students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14aed795-1dc2-49fd-9e7a-d702ae59e751)
- ![The demonstration and specialty equipment area in our Delhi kitchen, designed for advanced techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c60a0df6-e0d9-4bbf-b363-60b349dd428c)
- ![The classroom is set and ready for a professional course, with pristine workstations and top-of-the-line equipment.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/410dea65-a8be-45a7-b5db-bc1cfa09e9d5)
- ![The elegant wood and glass design of our Delhi reception creates a sophisticated first impression.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/75e192b5-5828-40d1-b07b-a8ccf577c074)
- ![A dedicated space for specialized equipment, ensuring our programs can cover a wide range of culinary disciplines.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/081db1a5-c0c7-4cbe-8d7f-7f3e906818d2)
- ![The view down the main classroom aisle, showcasing the scale and professional layout of our Delhi academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c1fd8a9-813e-4c3b-b975-57521db8da63)
- ![Individual workstations ensure every participant gets a truly hands-on experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/396611ae-2e3c-40d8-87df-eeb35b5067c9)
- ![A side view of the kitchen classroom, showing the clean lines and efficient workflow of the space.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2fc8ddbe-6372-480f-aa1b-703f81903454)
- ![A look at the knife station and prep counters, highlighting our commitment to professional standards and safety.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eae81d2a-93e3-4e0f-887f-881a6a9f81cd)
- ![Our kitchens are designed with bright, even lighting to ensure precision work can be done comfortably.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/719e7df4-1b70-4c9e-b0b6-3f805f386c0a)
- ![The modern architectural design of our Delhi building makes a bold statement.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/736650e9-2145-4407-a395-b873bcb8b040)
- ![The full expanse of our main teaching kitchen in Delhi, ready to host large corporate groups.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/73c8360d-2939-478e-b6c0-72292718ecd2)
- ![Another angle of the pristine and fully equipped classroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05c9ac48-60a9-408a-b574-1a7d3af45393)
- ![A close-up of a workstation, complete with a stand mixer and induction cooktop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8b5b1182-2118-4009-be35-759d63b736a7)
- ![The layout is designed for easy movement and collaboration between workstations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/487fc993-1357-4487-9d0f-138951f2f0bb)
- ![A view showing the depth of the classroom and the professional-grade refrigerators and freezers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0c3fd4a6-1833-4e6e-8f51-c617c5bb6fbc)
- ![The combination of natural wood tones and stainless steel creates a modern and functional aesthetic.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a57329f2-ecf7-43e3-8643-81283e1d69e2)
- ![Our kitchens are maintained to the highest standards of cleanliness and organization.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aaf515f0-5125-4508-af06-308f25796f17)
- ![Our official announcement for the opening of our Lajpat Nagar, New Delhi location.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d01d42cc-2b64-404b-ab73-83f241803e77)

### [Behind the Scenes & Industry Recognition](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs/behind-the-scenes-industry-recognition)

- [Video: What does it take to create the perfect viennoiserie? This video shows the meticulous process of lamination, proofing, and baking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3b3e4b35-caae-456a-8081-59431188a639)
- ![We are incredibly proud to felicitate our champions, Chef Bikash and Chef Faruk, for their massive success at the 9th Mondial Du Pain in France.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/88f5d90b-4ce0-4506-b585-e5aa452622e6)
- ![The legendary Chef Matt Preston interacting with our team and students during his visit to the academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49904b87-7e2c-4dfa-a5f4-4b7ce98ca568)
- ![Chef Vinesh Johny in the zone, conducting recipe trials and experiments with the finest chocolate from Callebaut.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/57feb80d-ba46-4953-b5b6-6bb4c75981f3)
- ![Our commitment to innovation involves constant experimentation to push the boundaries of what's possible with ingredients like chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ad3cb326-d133-48a1-96b2-003521c83384)
- ![Chef Matt Preston touring our facility and sharing his invaluable experience with our chefs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f2e13097-e5cb-4314-b8a2-08e897326dfa)
- [Video: We also cater to modern dietary needs. This video showcases creations from our Special Dietary Class, focusing on delicious gluten-free, sugar-free, and eggless products.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/24ecb941-5ef1-405e-8def-c94df13484e4)
- ![A typical day for our Diploma students, focused and learning from our expert chef instructors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b66a853e-0590-4339-842c-a6ca35409807)

## Meet your expert

[Lavonne](https://mytribe.in/lavonneacademyindia)

### My story

Lavonne isn’t just a pastry school, we’re a wild mix of bakers, dreamers, and dhol beats. We remember every student’s story - like the engineer who turned chef, or the shy one who’s now running a bakery. We throw movie nights, dance to Gujarati tunes, and do flour mill field trips. New beginnings are scary, but you’ll never walk alone here. Once a Lavonnette, always family. Yeh hai hamara promise. (This is our promise.)

### My work

- **Courses for Every Baker**: From hands-on pastry diploma to kids baking camp, we teach everything with sugar, flour, and lots of heart.
- **Learning Beyond Books**: You’ll find dessert soirées, movie snack-offs, and culture days. Real fun, real skills, no boring lectures.
- **Lavonne Family Support**: When you join, you’re a Lavonnette for life. Our alumni network and chef mentors always have your back.
- **Ingredient Field Trips**: We visit cacao farms and local flour mills. Bean-to-bar chocolate workshop, anyone? You’ll know your craft from scratch.

## More services from Lavonne

- [Professional Specialization Courses](https://mytribe.in/lavonneacademyindia/professional-specialization-courses) · ₹1.4-2.5L per course (4 weeks / 200 hours) (estimate)
- [Kids Baking Camps](https://mytribe.in/lavonneacademyindia/kids-baking-camps) · ₹7-10K per child per 3-day camp (estimate)
- [Professional Pastry Diploma (Diplôme de Pâtisserie)](https://mytribe.in/lavonneacademyindia/professional-pastry-diploma-dipl-me-de-p-tisserie) · ₹6-8L per student per diploma program (estimate)
- [Short-Term Baking & Decoration Workshops](https://mytribe.in/lavonneacademyindia/short-term-baking-decoration-workshops) · ₹2-19K per participant per workshop (estimate)

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## Book

To book Lavonne, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Corporate%20%26%20Institutional%20Culinary%20Programs%20by%20Lavonne.)