Bio

Vivek Kumar is a culinary expert and food writer with over 6 years of professional kitchen experience spanning classical French technique, contemporary European cuisine, and international food culture. She holds a Diplôme de Cuisine from Le Cordon Bleu, Paris — one of the most respected culinary credentials in the world — and a postgraduate certificate in Food Science and Nutrition from the University of Gastronomic Sciences, Pollenzo, Italy, giving her writing both technical culinary depth and a grounded understanding of food at a scientific level. Her content covers professional and home cooking techniques, recipe development, ingredient deep-dives, food culture and history, nutrition basics, and the global trends shaping how people eat today. Her work has appeared on platforms including Serious Eats, Food52, and Bon Appétit Online, where she contributes tested recipes, technique guides, and food essays for readers who want content built on genuine culinary expertise rather than adapted aggregator content. Over six years working across professional kitchens in Paris and London, Vivek Kumar has developed hands-on expertise in pastry, bread making, sauce work, and flavour development — experience that directly informs the precision and practicality of her food writing. She has published 250+ recipes and food articles, all kitchen-tested to professional standards, and is a member of the International Association of Culinary Professionals (IACP). Across all her writing, every recipe is tested in a real kitchen, every technique is chef-verified, and every food recommendation reflects the standards she applies in professional practice — because food writing that cannot be executed in an actual kitchen is not food writing worth publishing.

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