Lavonne

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.