Ashwini Rakhe
Who Am I?
Hello everyone! My name is Ashwini Rakhe. I am a culinary professional dabbling in the realms of food content creation.
My entire professional journey has revolved around food.
From working in Five Star hotel kitchens to stand-alone pastry shops, and now as an editor in training at the FoodXP, the food domain and cooking have never left my side.Â
I completed my Bachelor of Science in Hospitality and Hotel Administration from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, in 2016.
Later in 2018, this was followed by a Diploma in Patisserie and Culinary Management from Le Cordon Bleu, London.Â
My introduction to the food industry as a working professional was through Star Anise Fine Foods as a Commis III.
The responsibilities included taking care of desserts for the pastry shop owned by the company.
The vigorous training has helped me grow and be prepared for all the challenges life might send my way.Â
Then I began working as a Commis III for Degustibus Hospitality, Mumbai.
The company has a restaurant that goes by the name of D:OH! My job role required me to take care of their desserts for the same.Â
Shortly after, I moved to Dubai to work as an intern for Grosvenor House.
I started with basic tasks; however, since I already had experience, my chefs trusted me enough to handle the hot section for desserts at their multicuisine restaurant buffet.Â
In 2021, I acquired the prestigious position of head baker at Bonbella Patisserie.
There, I was responsible for all the baking happening here, from cakes to cupcakes, choux pastries, tarts, pies, and everything in between.
The best decision of my life was to bring forth the love of cooking and writing altogether; this is how I ended up becoming a food content writer here at TheFoodXP.
Hello everyone! My name is Ashwini Rakhe. I am a culinary professional dabbling in the realms of food content creation. My entire professional journey has revolved around food. From working in Five Star hotel kitchens to stand-alone pastry shops, and now as an editor in training at the FoodXP, the food domain and cooking have never left my side.Â
I completed my Bachelor of Science in Hospitality and Hotel Administration from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, in 2016. Later in 2018, this was followed by a Diploma in Patisserie and Culinary Management from Le Cordon Bleu, London.Â
My introduction to the food industry as a working professional was through Star Anise Fine Foods as a Commis III . The responsibilities included taking care of desserts for the pastry shop owned by the company. The vigorous training has helped me grow and be prepared for all the challenges life might send my way.Â
Then I began working as a Commis III for Degustibus Hospitality, Mumbai. The company has a restaurant that goes by the name of D:OH! My job role required me to take care of their desserts for the same.Â
Shortly after, I moved to Dubai to work as an intern for Grosvenor House. I started with basic tasks; however, since I already had experience, my chefs trusted me enough to handle the hot section for desserts at their multicuisine restaurant buffet.Â
In 2021, I acquired the prestigious position of head baker at Bonbella Patisserie. There, I was responsible for all the baking happening here, from cakes to cupcakes, choux pastries, tarts, pies, and everything in between.
The best decision of my life was to bring forth the love of cooking and writing altogether; this is how I ended up becoming a food content writer here at TheFoodXP.
Hello everyone! My name is Ashwini Rakhe. I am a culinary professional dabbling in the realms of food content creation. My entire professional journey has revolved around food.
From working in Five Star hotel kitchens to stand-alone pastry shops, and now as an editor in training at the FoodXP, the food domain and cooking have never left my side.Â
I completed my Bachelor of Science in Hospitality and Hotel Administration from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, in 2016.
Later in 2018, this was followed by a Diploma in Patisserie and Culinary Management from Le Cordon Bleu, London.Â
My introduction to the food industry as a working professional was through Star Anise Fine Foods as a Commis III.
The responsibilities included taking care of desserts for the pastry shop owned by the company. The vigorous training has helped me grow and be prepared for all the challenges life might send my way.Â
Then I began working as a Commis III for Degustibus Hospitality, Mumbai. The company has a restaurant that goes by the name of D:OH! My job role required me to take care of their desserts for the same.Â
Shortly after, I moved to Dubai to work as an intern for Grosvenor House. I started with basic tasks; however, since I already had experience, my chefs trusted me enough to handle the hot section for desserts at their multicuisine restaurant buffet.Â
In 2021, I acquired the prestigious position of head baker at Bonbella Patisserie. There, I was responsible for all the baking happening here, from cakes to cupcakes, choux pastries, tarts, pies, and everything in between.
The best decision of my life was to bring forth the love of cooking and writing altogether; this is how I ended up becoming a food content writer here at TheFoodXP.
What Are My Tasks At TheFoodXP
Since I am a part of the recipes category at TheFoodXP, my key responsibilities require –
- Overseeing and implementing the editorial calendar for recipes.
- Affirming clear communication with our chef Jasbir.
- Find the best recipe articles for referential purposes for further recreation.
- Ensuring all content is well researched and referred with respect to authoritative sources.
- Ensuring a complementary relationship between our original visual and textual content of the recipes.
- Collaborating with other writers to ensure that our content aligns with the overall business goals and objectives.
- Commissioning, editing and publishing recipes related relevant and engaging content catering to the target audience.
- Taking care of the factual and grammatical flow of the recipe content.
- Keeping up with the industry’s quality standards.
- Continuously monitoring and analyzing the performance of content for better understanding and results.
What Are My Other Interests
I have been cooking since I was about 8 years old, and have never looked back since then.
Writing about food, especially recipes, gives me a canvas to express all my hands-on experiences with food that I have had till date.Â
More than cooking itself, my interest has always been in baking a lot more, and I have especially been fascinated with French patisserie.
I love reading and learning about baking techniques, especially those related to making macarons, puffs, and perfect cakes.
My go-to recipe that I have perfectly mastered over all these years is a decadent chocolate cake with the best chocolate ganache to top it off.
The recipe has been developed by me with experience.Â
Besides cooking and baking, I am very interested in most things related to arts and crafts.
Crochet, especially this Japanese style of making crochet toys called Amigurumi, is my favorite hobby and my go-to when I want to be creative.Â
Other than all of this, I am also a huge animal lover, and I especially love dogs. In my free time, I always play with my dog and I love nurturing and taking care of her.
I have been cooking since I was about 8 years old, and have never looked back since then. Writing about food, especially recipes, gives me a canvas to express all my hands-on experiences with food that I have had till date.Â
More than cooking itself, my interest has always been in baking a lot more, and I have especially been fascinated with French patisserie. I love reading and learning about baking techniques, especially those related to making macarons, puffs, and perfect cakes.
My go-to recipe that I have perfectly mastered over all these years is a decadent chocolate cake with the best chocolate ganache to top it off. The recipe has been developed by me with experience.Â
Besides cooking and baking, I am very interested in most things related to arts and crafts. Crochet, especially this Japanese style of making crochet toys called Amigurumi, is my favorite hobby and my go-to when I want to be creative.Â
Other than all of this, I am also a huge animal lover, and I especially love dogs. In my free time, I always play with my dog and I love nurturing and taking care of her.
I have been cooking since I was about 8 years old, and have never looked back since then. Writing about food, especially recipes, gives me a canvas to express all my hands-on experiences with food that I have had till date.Â
More than cooking itself, my interest has always been in baking a lot more, and I have especially been fascinated with French patisserie.
I love reading and learning about baking techniques, especially those related to making macarons, puffs, and perfect cakes.
My go-to recipe that I have perfectly mastered over all these years is a decadent chocolate cake with the best chocolate ganache to top it off. The recipe has been developed by me with experience.Â
Besides cooking and baking, I am very interested in most things related to arts and crafts. Crochet, especially this Japanese style of making crochet toys called Amigurumi, is my favorite hobby and my go-to when I want to be creative.Â
Other than all of this, I am also a huge animal lover, and I especially love dogs. In my free time, I always play with my dog and I love nurturing and taking care of her.
