Recently, I was a judge at the Pickering Buttertart Festival. As I was heading out, someone offered me a piece of cheesecake in a beautiful bag. The cheesecake was made by Hip Hip Gourmet. I got home and, after dinner, tasted the cheesecake along with my wife and daughter. I am not a big fan of cheesecake. This was the best cheesecake I have tasted in my life. I got in touch with Andrea Lagana the owner of Hip Hip Gourmet. Andrea is smart, intelligent, makes everything from scratch, cares for the environment, and is socially responsible. Please order your cheesecake and support her. Andrea Lagana is the future of the hospitality industry in Canada. A day will come when she will change the landscape of the industry and be its voice, conscience, and leader.

Andrea, you are a connoisseur of good food and a person with a discerning palate. Tell me a little about you and what does a connoisseur mean?

An expert in something! I know my food. I love my food. I love that life revolves around food! A connoisseur to me is knowing something inside and out. Not necessarily knowing all there is to know about a certain topic or subject, per se, but really immersing yourself fully into all aspects of that thing you might be a connoisseur of. There are wine connoisseurs, art connoisseurs, car connoisseurs, cheesecake connoisseurs…. A person who believes they know enough about something to have a pretty good opinion on it is what I think a connoisseur means.

The little about me that you should know right off the bat are I make delicious cheesecakes for a living (pretty decent gig, huh?). I am well on my way to achieving a goal that means a lot to me: really and truly traveling and experiencing 30 different countries under 30 years old! (woot woot!) and I absolutely love furry four-legged friends and can’t wait to finally own at least 2 very big dogs one day!

Talk to me about your experience growing up in an Italian family. How did that influence you?

Ah, it was THE best! Our lives and traditions – everything we did, every event, special occasion, holiday…heck, even funerals – called for large family gatherings which only really means one thing in the Italian language: FOOD. Everything revolves around food!  My sisters and I really came to love and be proud of our culture – we didn’t care that our parents would often send us to school with paninis stuffed with what looks like the weirdest green vegetable on the planet to any other kid in class but to us was a family staple that we loved so much: rapini.

Growing up in an Italian family, fortunately, meant never going hungry but beyond that, just eating some of the greatest tasting foods around. We were always able to help keep up with the traditions, still to this day, and learned from a very young age that home-cooked everything is simply a way of life. Let’s just say that Nonna didn’t really approve of McDonald’s. All these things really helped shape me into the cook I am today because homemade, for me, is just part of who I am and was raised to be. Further than that, our family lost our greatest cook back in 2014, and I have a part to play in keeping my grandmother’s memory alive through her all-time favorite thing to do: feed people! And I’d be damned if I let her down in that category.

I like that you cook everything from scratch. Do you also try to do ethical sourcing?

Oh yeah, cooking from scratch is an essential part of my life. I really try to stay on top of meal planning (not so much prepping) just simply jotting down my meals for the week at which time I pick apart each dish and see what can be homemade instead of store-bought in terms of sauces, pastes, marinades, etc. I’ll even be starting to make my own cream cheese for my cheesecakes starting very soon! THAT’S what I mean when I say from scratch…I live by it at home so bringing that feature to my business only seems fitting!

I always try and do ethical sourcing wherever possible. I do think it’s important where our food is coming from and the process it took to get to the table but I will admit, I’m not the type to watch a video on this and become vegan because of it, for example. I try and buy grass-fed and organic when possible and would say I’m pretty aware of what makes a diet healthy (and do think, for the most part, I have one!) but like anything else, I’m certainly not perfect.

What makes your cheesecakes different from something I would find somewhere else?

If you put one of my cheesecakes next to one from, say, the grocery store or your local bakery, you’ll likely be able to see the difference yourself. All of my cheesecakes are carefully handcrafted by yours truly, not a machine and definitely not factory-made. Some of my crusts may not look perfectly straight and no cake will be exactly like the next, as I’m literally doing everything by hand, but I think that’s the beauty of what really sets me apart from the next guy! People love the homemade factor because my cakes still not only look like they’ve come right off the dessert menu in a high-class restaurant but you can absolutely taste the quality fresh ingredients that are carefully chosen to use in each recipe.

I’m also super adaptable when it comes to making people’s cheesecake dreams come true! Don’t see your favorite flavor on my website? Just let me know, there’s no flavor I’ve turned down yet! On a special diet? Have an allergy? Are you vegan? No problem!

What does woman empowerment mean to you?

When I read those two words together, I automatically think fierce, strong, support, love, POWER towards a woman or as a woman. Woman empowerment to me means rising above and standing tall, feeling independent and proud in her role in this world and not being afraid of who she is….ever!

Name me some of your favorite ingredients in the kitchen and least favorite ingredients?

I love using anything with spice – I like heat in my dishes – scotch bonnets, chilies, jalapenos, you name it!

Some of my favorite ingredients in my kitchen honestly didn’t even come from here! I’m a huge traveler and a mandatory part of every trip is hitting up as many markets as I can before having to buy a new suitcase to fit all the goods (almost always food-related). I once spent a year traveling in South America and I KID YOU NOT, carried around a whole separate suitcase (the BIG ones, too!) solely for spices and cooking equipment. I had over 50 spices in that bag so needless to say spices are my all-time fav ingredient(s) in the kitchen!

I don’t have a least favorite – I try to make something new every day! I’m not a picky eater but there are some ingredients you’d never catch in my kitchen (simply because I don’t like them)….cilantro, avocados, and watermelon are among the very few!

You have a vegan, vegetarian, someone who is on a keto diet, a diabetic, and someone who is allergic to dairy. What dessert would you serve them?

Cheesecake! The answer is always cheesecake! That’s the beauty….it can be made any and all of these ways and still taste delicious!

Walk me through your shoes of being a female entrepreneur… The good, bad, and the ugly?

I’m still pretty new at this! It all started as a fluke for me, quite honestly. My life up until a few months ago consisted of serving drinks at a busy bar 5 nights a week…working long and late hours, something I had done for nearly 15 years! I had extra cream cheese in my fridge the Halloween before last (don’t ask) and decided to make a pumpkin pie cheesecake for some odd reason (which by the way, was my first cheesecake EVER!) I brought it into work to share with my fellow colleagues and almost immediately my boss (owner of the restaurant) said we had to put it on the menu based on how good it was. Who knew my life would actually change forever at that time?

I went on to continue to work at that restaurant for the next year, serving my own cheesecakes on the menu…daily. It was a rewarding and incredible experience to have been given that opportunity. From there, it kind of just snowballed – I picked up a few more wholesale clients and a ton of regular clients and here we are, only three months into doing this full-time, still grasping the concept of what being a female entrepreneur actually means! I’m so thankful to have amazing support around me from family and friends cause let’s be honest, I’m not even ashamed to admit, I don’t know the first thing when it comes to being a businesswoman. But, you gotta start somewhere, and that’s really what it’s been about so far!

Are there any chefs you admire?

I really like Bobby Flay and would love to have my chance to beat him one day on his show!

Talk to me about somethings that you are very Italian, somethings you are not?

I guess it depends on who you ask! My boyfriend would tell you I’m loud and as stubborn as it gets (a known Italian trait). My mother would tell you she has no idea where this travel bug of mine came from cause it’s certainly not from how she or my Italian father were raised. I’d say I’m pretty Italian when it comes to some of my all-time favorite foods – salami and prosciutto but not when it comes to knowing how to speak it (ashamed to even admit I don’t speak it fluently). Obviously, my love for cooking and feeding people an overwhelming amount of food is influenced by my Italian background. I am extremely shy and quiet, love to be alone and don’t like small talk – one could probably argue that’s not very Italian.  

Finally, tell me what you’d do if you won the lottery right now…?

Literally put my life on hold and head to the airport (extend the invite to my family and friends but they have to be willing to leave with me immediately) with a blindfold covering my eyes as I spun a globe to see the destination. I always wanted to do that. Then I’d probably just keep going until I found a spot I could maybe open a little (cheesecake) shop or something in. Likely somewhere hot. On or near a beach. Now you have me dreaming…

The post Andrea Lagana: Cheesecake Queen appeared first on Four Columns of a Balanced Life.

Ravi  Chandran has 35 years of extensive experience in Europe and the Middle East in the hospitality industry, executing multiple start-ups, creating new concepts, and leading multi-brand operations and has spearheaded 24 food & beverage brands, turned around loss-making businesses, restructured acquired businesses, and sustained success through new business model innovation.

Ravi Chandran currently leads Liwa Minor based in the UAE, and operates The Coffee Club for the MENA region, an All Day Dining Café from Australia with 18 outlets in operation in the UAE and one each to open in KSA and Qatar in 2018. Since joining in August 2016, Ravi Chandran has set the strategic direction for the MENA region for The Coffee Club brand with a steadfast and robust roll-out plan of 100+ outlets to be opened in the Middle East in the next five years, along with entry to five new markets. Ravi is also working on expanding the company’s portfolio with plans to make an acquisition of an existing F&B concept and franchise an International F&B brand as part of its growth strategy.

Ravi Chandran graduated with a GMP from Harvard Business School, USA, and also holds an MBA from the University of Bradford, UK, and a Diploma in Hotel Management from Les Roches, Switzerland.

Ravi, a pleasure to have you doing this. Please tell me a little about yourself.

I was born in Qatar. I studied in Qatar, India, Switzerland, the UK, and the US. I have worked in Switzerland and am presently working in the Middle East.  I have traveled to 54 countries, and this has made me a global citizen and has shaped my personality. I believe in living in peace and harmony. I live in this vibrant city of Dubai in the United Arab Emirates and have enjoyed every moment of my 28 years here and at the same time staying truly Indian.

What does your job as a CEO with Liwa Minor entail?

Liwa is a UAE based company in a joint venture with the Minor group of Thailand and hence Liwa Minor. It is the Master Franchise for a café called The Coffee Club. I lead my talented team and my job entails following the vision of the founders, strategically grow and expand the brand in the region, and to be the most preferred All-Day Dining Café in the region and we are on track to achieve it. 

Congrats. Tell me a little bit about The Coffee Club and how it plays a role in the UAE?

We are the Master franchise in the Middle East and North Africa for The Coffee Club, a 28-year-old Australian All-Day Dining Café. In four years, we have opened 23 outlets in UAE, 1 in Qatar, and 1 KSA and continue to grow to 100+ outlets in the Middle East region. The Coffee Club competes on two categories and that is our unique selling proposition, with premium coffee we compete with the likes of Starbucks, Costa, and Caffe Nero and with the food we compete with Paul Café, Shakespeare & Co and Café Bateel, the latter two being homegrown all-day dining cafes. We are a lifestyle café where people come to have good food, great service, and excellent coffee in a relaxed atmosphere which is our brand promise.

Dubai is the Mecca of food. What are some exciting trends?

Dubai is now one of the leading food capitals of the world, along with San Francisco, New York, London, Paris, Singapore, and Melbourne. Every top brand and every Top Chef have set up shop in Dubai. Dubai leads the way in being the entry for global brands in the region, especially with a cosmopolitan population comprising of 210 nationalities and 15 million tourists every year. The trend today has totally changed. The leading chains and leading names are taking a back step. The homegrown local brands, created and opened by Dubai residents, especially by UAE nationals and particularly by young and talented UAE national women, who have been bold, creative and innovative in their café designs and concepts, and food and beverage creations from food trucks to café’s and restaurants, they are ruling the roost and particularly supported by their fellow citizens. Dubai is also gearing more towards healthy food, street food, regional cuisines, and home delivery has taken over in-premise dining with the majority of the population being young and using smartphone technology to order food. 

Do chefs keep this trend in mind or keep the consumer in mind when designing food?

It is always the balance of what trends arise from the West and can be introduced to the market and what the customers are looking for, as the people of this multinational Multicultural city are adventurous in exploring new food concepts, new cuisines and today’s food has to be instagramable, delivery friendly and above all wallet-friendly in a soft economy. Chefs today work with fresher ingredients, new spices, and herbs that were never used before, organic food, local produce, and apply sustainable practices.

What are some disruptions in the restaurant business?

Technology has been changing consumer behavior and home delivery has disrupted the in-dining experience.  Food concepts with the best experiences will survive the ever-growing competition.  Convenience stores like 7-11, selling hot and cold food are gaining popularity as consumers look for value and convenience whether they are at work or driving around. At the end of the day. whatever the latest technology and AI one can have in their restaurant, what will make a restaurant successful will be the core basics – quality and consistency of food.

How do you stay balanced with your hectic schedule?

I always used to ask my former boss, the head of a large organization, why he is the last person to leave work, and why he also worked on a weekend being the big boss. He said when you reach the top you will know, you will be alone, you won’t like it at times, but it’s the challenge and accomplishments that will keep you going. How true it was!! I wake up at 5 am every day and read a book on management or self-development for 30 minutes and go to the gym and head to work. I need to keep very fit and fully energized to face the day dealing with various people, meetings, and issues and one needs to be physically and mentally fit. Evenings I relax at home watching the news, reading newspapers, cooking something light and try and sleep early.

You run marathons, how important is food to your regimen?

I was an athlete in my school and college days and 40 years later still continue to run and cycle. I do 5 K and 10 K runs every year and train for it. I also do the 92 K cycling challenge. Food plays an important, even though I run a food business, I tend not to eat outside and cook my own food. I am disciplined in my eating habits, avoiding sugar and flour, and eat more vegetables, fruits, chicken and fish, avoiding red meat, junk food, and sugary beverages and eat 5 small portions a day. My cheat day is on the weekend.

Name me three of your favorite restaurants in Dubai?

I am not a fan of celebrity chef restaurants and over-priced glamorous concepts. I love to eat authentic national cuisines and regional cuisines and my favorites are Al Hallab for Lebanese Cuisine, Sri Krishna Sweets for South Indian cuisine, Sultan Baba Iskander for Turkish Cuisine.

How does faith finance family and food help you stay grounded?

Finance – 18 years ago I got into charity work and I learned money can’t buy you health and happiness, and one needs only a certain amount of money to live a comfortable lifestyle with no excess. Savings are my strength to help me for the rainy day.

Family – In every 10 years of your life, some family member is more important and some do not care enough, and when we reach 40’s and 50’s suddenly we love and care for our parent’s more than ever, especially when I lost my mother at 59 and realized I never spent much time with her and now I spend more time with my dad at 84. That’s the circle of life.

Food – I have already written. I believe in the words: Eat Sensibly and Exercise Regularly. Apart from that running a Healthy Meal business 8 years ago as General Manager, opened my eyes to eating healthy and controlling my portion size which is often neglected.

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