Shalvi Mohindra, Chocolatier | Auckland Alumni Gathering

Students reunited with their teacher.

On the 30^th of August shortly after our Auckland Tasting Day we had the opportunity to reconnect with past students through our first Auckland Alumni Gathering. Hosted at Park Hyatt Auckland, we invited alumni to reminisce and reconnect with each other. Our alumni were pleased to see their former Chef Lecturer and Le Cordon Bleu New Zealand’s Technical Director, Sebastien Lambert, in attendance.

Alumni Lucy Roh displaying her dessert developed for future Park Hyatt Auckland functions.

Shalvi Mohindra, a graduate of our Diplôme de Pâtisserie, took the opportunity to have chef Sebastien sample a selection of chocolate from her current workplace Coca Wilds. Shalvi is the Head Chocolatier and manages the development of premium products for the boutique confectionery. We took the opportunity to learn more about Shalvi’s growing career in Auckland.

Chef Sebastien and Shalvi Mohindra with a selection from Cocoa Wilds.

Where has your culinary journey taken you since graduation?

Upon graduating from Le Cordon Bleu, I began my career as a chocolatier at Bohemein Chocolates in Wellington, where I developed my skills in both basic and intricate chocolate techniques, including chocolate tempering and fillings. During this time, I also focused on enhancing my abilities in chocolate sculpture and actively participated in various competitions to push myself beyond my comfort zone, with invaluable support from my professors at Le Cordon Bleu New Zealand.

Subsequently, I relocated to Auckland, accepting a position as Pastry Chef de Partie at an airline catering company, where I was responsible for crafting desserts for first-class and business-class customers. At the onset of the COVID-19 pandemic, I had the opportunity to acquire Bohemein Chocolates in Auckland, and I immersed myself in the retail chocolate business for several years. However, I ultimately decided to sell the business, as I missed the creative aspects of chocolate production and sought to return to the kitchen to create exquisite edible delicacies. This desire led me to Cocoa Wilds, a new chocolate brand in Auckland, where we strive to design intricate products and deliver the finest flavours for our customers to experience through chocolate.

How was your experience participating in our first Auckland alumni Event?

My first Auckland alumni meet was truly surreal. It was refreshing to reconnect with Chef Sebastien, who graciously tasted my recent creations, and to catch up with my fellow classmates as well as alumni from previous years. Listening to their journeys and reminiscing about our shared experiences at LCB was inspiring.

We also had the opportunity to tour Park Hayyt’s kitchen, gaining valuable insights into its operations. I sincerely hope that we can make this event an annual tradition, allowing us to expand our alumni family and foster a supportive community.

Did your time at Le Cordon Bleu New Zealand influence your career?

The Le Cordon Bleu New Zealand’s pâtisserie programs have had a transformative impact on my career. These courses emphasize mastering the fundamentals, which lays a robust foundation for success in professional kitchens and showcases the highest level of culinary skill. Each technique is taught with exceptional attention to detail, allowing ample practice time to refine our craft. Our tutors encourage us to think creatively and push the boundaries of traditional pastry work.

Shalvi growing her talents for chocolate sculpture.

What advice do you have for aspiring Chocolatiers?

One key piece of advice I would offer is to seek out opportunities to learn from industry experts. If you aspire to be a chocolatier, consider gaining experience at local chocolate shops; Wellington and other cities in New Zealand have plenty to choose from. The more you immerse yourself in practical work, the more your skills will grow. Additionally, don’t underestimate the value of reading. I often spent time at the Wellington library exploring books on pastry and chocolate, which greatly expanded my knowledge.

In today’s digital age, online resources are abundant. Utilize social media wisely by following skilled chocolatiers and pastry chefs; their insights can be invaluable. Tasting is another crucial aspect of development. By honing your palate, you’ll gain a deeper understanding of flavours and tasting notes. A single bonbon can evoke nostalgia while also feeling innovative and contemporary. Embrace the art of tasting to enrich your culinary journey!

Follow in Shalvi’s footsteps by learning more about our Diplôme de Pâtisserie.