All for the love of desserts

Egg-free delicacies is what she is known for. Hailing from Mumbai Chef Ruhee Bhimani, who always wanted to do something innovative with the food that she made, left no stone unturned to prove her ability when she made it to the food-making industry. Training people in making egg-free recopies and counseling people about nutrition, dabbling in food photography are just few of the many talents of the celebrity chef, who shares her story of passion and love for food.

“As a kid, I used to be very healthy and love chocolates so, either you will find a chocolate or a chocolate wrapper from my bag, and so my mom hated that about me as she had a fear of me getting fat. I come from a family of doctors and engineers and so, I decided to be a dentist and then one day I woke up and told my dad I am not going to look into people’s mouth. I love chopcolates and I am going to spoil people with chocolates.

That’s how I went on to do my hotel management course and after passing out, I went abroad and got trained under a bunch of master chefs. I got to know that in India egg-free desserts are trending. When I came back, I realized that this is a huge market, that is not much explored. It was then I sat down to think and came up with egg-free recipes and that’s how it all began.”
Mastering skills in dessert making was always her passion.

“What I really like about desserts is that it is a perfect blend of art and science. There is a science to how you create the recipes. It lets you have your own interpretation in the plate and glass. So, I think I enjoy myself when I have to artistically present my ideas in terms of food, which is more interesting than anything wlse. When you see people digging into the food and when you see their expressions it is amazing. You can see people so stressed out nowadays, imagine I am working with desserts like sugar, flour, butter where everything is happening well (Laughs).”

Chefs who make yummy delicacies for all of us have to make sure that they maintain their health and stay fit. “It is definitely a task when you talk about cooking; there is a lot of energy used during cooing. The pressure that we go through to make these dishes possible is no joke. So, it is necessary for us to stay physically fit,” she says.“I make sure that I go for a morning walk daily before I start begin my work. My day starts around 6 am. And also resist myself from eating the desserts that I make,” she adds.

The chef will be teaching egg-free baking to students at the ‘Feu’ Culinary Studio, Hyderabad during the month of March. About her future projects, she shares, “Right now I am doing a lot of consulting with brands that are coming up with their own studios and patisseries. I am heavily into vegan, keto, gluton-free baking and I am more into teaching and training and looking forward for more such projects.”