Ms. Foodie
Not moody, just a foodie!
A 'sweet' talk with Brownie Point's mastermind Reena Kohli
-Miss Foodie
Q. What inspired you to bake?
I’ve been baking since I was 9. I believe coming from a family who loves food and loves to cook – the passion for baking comes pretty natural to me. Moreover, I love to keep experimenting with new flavours and ingredients. The joy of seeing how different ingredients blend together to form a distinct taste of one cake is what gets me excited the most and also inspires me to bake.
Q. Who is your inspiration?
I closely follow Pierre Hermé
He is a French pastry chef most famous for his macarons which has pretty unusual flavor combinations. He’s dubbed as "The Picasso of Pastry.” I mean the desserts he makes are a work of art, you wouldn’t feel like eating them and would rather just keep admiring them. He’s the man behind several large french patisserie brands like Fauchon, Laduree
Q. What are the two ingredients you cannot live without and is a must add to all the pastries you make? (Apart from flour!)
The ingredients vary from flavor to flavor, hence its difficult to name something that is common in all, other than the usual ones like flour & sugar. But one thing I cannot do without whenever I am baking is my weighing scale. I mean, baking is all about consistency and no matter how often you make something, you need to be consistent in your measurements, because that will decide the flavour, the texture and also the appearance of the product.
After a good chat with Reena Kohli, we were in for some good surprise or shock rather! Brownie Point beat their own record of baking 10,500 cupcakes for a renowned lifestyle store in the ME. The pictures will speak for itself!
