DISCOVER ON ETHERCHOCOLATE.COM
Art of the Tart’: Composing a classic fruit tart.
5 Chefs, 5 Seasons, 2 Fruit Tarts
Full, detailed recipes.
Technique Breakdown.
Fruity Addendum :On Food and Queer culture.
ABOUT CAVITIES
Cavities is an Annual publication that aims to celebrate the best of modern pastry in India.
By getting some of the most talented pastry chefs to share insights, know-how, and recipes centered around the theme of each issue, Cavities attempts to seed a community for pastry chefs in the country. These newly opened channels of communication, we hope, will foster easier exchange of ideas and push the industry forward as it grows to be a globally competitive center for talent in modern patisserie.
A digital copy Cavities is available to the larger professional community, and casual pastry enthusiasts alike - to download for free through the Ether Atelier website, and the money from the sale of all print copies is fed back into sustaining the project for another year.
CONTRIBUTORS TO 003:
WINTER : Chef Prateek Bakhtiani / Ether Atelier Chocolat, Mumbai
SPRING: Chef Dean Rodrigues / APCA, Mumbai
SUMMER: Chef Dina Weber / SAPA Sourdough and Pastry, Mysore
MONSOON: Chef Tejasvi Chandela / D’Zurt, Jaipur
FALL : Chef Bani Nanda / Miam Pâtisserie, Delhi
CONVERSATIONS:
This issue contains a conversational addendum named ‘I am Fruity’ where we speak with queer chefs across the country about the state of queer representation in the Indian food industry, and discuss the way forward for queer people in food.
In conversation with XXX. Chef Akriti Malhotra (Aku’s Burger, Delhi).
SIZE: 200mm X 260mm
WEIGHT: 500g
