It's safe to say the world is pretty obsessed with food blogs and Instagram pages these days. Have you ever wondered: "who runs these pages and how do they end up making amazingly beautiful food and recipes for a living?" Meet Hetal! After burning out on her career in health care, she ended up as a contestant on season 6 of Master Chef, which launched her into the world of food media. Since then, she has published a cookbook of Indian-Inspired desserts that’s been featured in the New York Times, and runs a truly delightful blog, Instagram, and online bakery called Milk and Cardamom that’s well-worth a follow. In our thought-provoking conversation dig into: What it's actually like to be on a food competition show and how shows heavily edit, manipulate and type cast their contestantsWhy Indian cuisine often gets misunderstood or oversimplified in the United StatesThe most fun and most overlooked parts of what it's like to run a food blog and Instagram as part of your businessWhat principles, ingredients, and gear Hetal recommends for all home bakers How Indian desserts differ from European dessertsWhat she's learned as mother about the importance of writing down recipes and getting children involved in cooking Whether you're already a fan of Hetal's or just a curious cook looking to learn more about baking, spices, Indian cuisine, reality TV, and food history, this discussion will satiate your appetite. Episode Show Notes:You can learn more about Hetal, see her recipes, order her cookbook, sign up for a cooking class, and even order her desserts on her website. Hetal helpfully clarified that most Indian food you can find in the United States is Mughal-influenced. The Mughal empire controlled India for 300 years and left a strong mark on the cuisine. Some of Hetal's favorite Gujarati Indian restaurants in the US are Ghee in Miami, Tailor in Nashville, and Besharam in San Francisco. Indian desserts use a lot of cardamom, which Hetal dubs "the Indian vanilla" because of how common it is in sweets. She also noted that ghee is used as a key baking fat, along with toasted flour and nuts for their distinct flavors. One of Hetal's signature dessert recipes is Gulab Jamun, which she's also reinterpreted as a miniature bundt cake. Hetal recommends always using a scale to weigh out ingredients while baking. Other go-to baking gear for her is her stand mixer, and infrared thermometer. For parents worried about picky eaters, Hetal's top tips are to get your child involved in the cooking process. She's also a huge fan of the Daniel Tiger PBS program for kids. Hetal's waste fighting tip is to save your onion and garlic skins and make a rich and aromatic stock that you can then freeze in silicone ice cube trays! Hetal's go-to karaoke song is "Rumor Has It," by Adele
How Hustle, Happenstance, and Heritage Can Influence Your Entrepreneurial Journey with Hetal Vasavada
Law Chat with Girija
Have you ever been so unconfident about your cooking skills that you decided to apply for MasterChef? Our guest today certainly has. Episode Introduction: In this episode of Law Chat With Girija, we are accompanied by a desi entrepreneur, Hetal Vasavada who prides herself based on her curation of the unique Indian-American food palette. She’s a MasterChef participant and has been featured on several platforms including New York Times, Washington Post, and a lot more! Episode Summary: Hetal walks us through her journey of becoming a chef who creates recipes that are not just mouth-wateringly delicious but also one hundred percent accurate in terms of the ingredients. Hetal talks about her childhood which was the subtle beginning of her career as a chef, her discovery of her love for baking, shares some of her biggest wins, tells us how she’s continuing to grow as an entrepreneur every single day, her amazing hacks to deal with money by making her daughter a paid employee and of course, how she dealt with the law side of her business and continues to do so. Main Takeaways: You need to be smart with your business and always make sure that whatever you do, you’re protected legally. Investing in the legalities of your business is always the safer thing to do in order to avoid facing bigger losses in the longer run. ‘Community Over Competition’ is something that will help every single entrepreneur in the longer run. Instead of targeting inorganic follower growth, one should be building genuine connections on social media. Fun Facts About Hetal: Some of Hetals’s favorite books are Ella Enchanted and Pride and Prejudice. Some of her favorite bloggers are The Familiar Kitchen, The Chutney Life, and Chocolate & Cheese Please! Hetal’s favorite business tools are Asana and Sortd for Gmail. Find Hetal Vasavada: Website: https://milkandcardamom.com/ Instagram: https://www.instagram.com/milkandcardamom/ Pre Order Hetal’s Recipes: https://milkandcardamomsweets.com/ Connect With Girija: Website: https://www.gbplaw.com/ Instagram: https://www.instagram.com/gbplaw/ Facebook: https://www.facebook.com/GBPLaw/ Get Ready To Use Contact Templates At: https://yourcontractbuddy.com/
The Sweet Path to Teaching Your Niche Online with Hetal Vasavada
The Experiential Table
In last week’s episode, I shared my thoughts on the future of online experiences. From virtual cooking classes to even product launches, there are so many opportunities to connect with your audience online. And even when events come back to the physical world, I still think we’ll use online platforms in these new ways. There’s really no going back to business as usual.This episode is the first of a 3-part series where I’ll be interviewing food business owners who have made the transition to online experiences, especially in the wake of COVID-19.To kick things off, I’m so excited to be interviewing Hetal Vasavada of Milk & Cardamom. Hetal is a San Francisco-based cookbook author and blogger whose recipes have been featured in New York Times, Food52, and The Kitchn. Hetal’s cookbook, Milk & Cardamom, was named one of the best cookbooks of 2019 by the San Francisco Chronicle and The Washington Post.From her impressive appearance on a well-known cooking reality show (!) to her recent online cooking class venture, Hetal’s journey is one that is inspiring, atypical, and oh-so-sweet.In this episode, Hetal is sharing her practical tips on topics including how to:Define your niche (hint: it doesn’t happen overnight!)Grow your online following through InstagramTake the leap with teaching cooking classes onlineHetal’s classes have racked up stellar reviews as she truly knows how to connect and engage with her participants. I can’t wait for you to listen to this episode, so you can apply her tips to create incredible online experiences for your business.SUBSCRIBE & REVIEW:Are you subscribed to The Experiential Table? If you loved all that you learned in this episode and don’t want to miss our next one, then subscribe!And if you want to give this new podcast the boost that it needs, please rate and review. It takes less than a minute and can really help this podcast reach more people like you. Thanks so much - it means a lot to us!HELPFUL LINKS:Connect with Hetal: Website + InstagramSign up for one of Hetal’s classesJoin The Experiential Table Facebook groupRead our Episode TranscriptGet to know Hidden Rhythm on Instagram
Ep 13 - This Is Yu - MasterChef Season 6 - Hetal Vasavada
This Is Yu Podcast
Welcome to Episode 13 of This Is Yu Podcast.This Is Carole Yu and Scott Stewart. If you watched Season 6 of Masterchef in 2015, you would have been introduced to Hethal Vasavada. She is a whip smart scientist turned chef. She is one of only two Masterchef contestants who were not winners on the show with a published cookbook. It’s eponymous namesake comes from her website, Milk and Cardamom. Today, we talk to her about Indian desserts, the Sopranos, ways to use cardamom, some secret dirt about her season of Masterchef. Plus she divulges the secret to her rangoli eggless cheesecake with an absolutely gorgeous mandala pattern. We delve into her life as a scientist, a mom, and her unique East Indian American fusion baking and cooking that brings a modernist touch to her family’s cultural food history.Hetal's Book - Milk and CardamomPLUS - 10 Ways to go from Inner Critic to Self-Compassion. ________________________________________________________________ Thank you so much to Hetal for joining us from San Francisco. Hetal has also joined us for a guest blog post which you can find in the recipes section of ThisIsYu.com. Check out her unique take on cheesecake, and make sure to put #thisisyufood and #milkandcardomom. We can’t wait to see your posts! Did you already check out the Sticky Lollipop chicken Wings video. It’s hitting crazy numbers, catch them before they fly away! Do you have any recipes you’d like us to try? You can always call us at the This Is Yu Hotline at 562-291-6037 Our home base is www.ThisIsYu.com Instagram is @ThisIsYuOfficial
Life is What You Bake It (feat. Hetal Vasavada) | An Interview with South Asian Chef Hetal Vasavada
The Woke Desi
This episode is sponsored by Masala My Life. From healthcare consultant to MasterChef, Hetal Vasavada has carved out a career for herself in all things baking and cooking. With a fusion of Indian and American cuisine, and a cookbook titled after her brand, Milk and Cardamom, Hetal is on the rise in the food industry and the ladies of TWD talk to her about competition amongst South Asians, hate, Instagramming, and yes...whether Gordon Ramsay is a nice guy or not. *All resources, references and links are available on the TWD website.*
Hetal Vasavada is the author of Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India. She appeared on Season 6 of MasterChef. Plus: James Rich, author of Apple: Recipes from the Orchard.*Full show notes coming soon.See acast.com/privacy for privacy and opt-out information.
Episode 86: Hetal Vasavada: From Biochemistry to Dessert
Join Ethan & guest host Vallery Lomas for an interview with Hetal Vasavada. She's is the founder of the blog, Milk & Cardamom and a former MasterChef contestant who went from being a biochemist to feed media consultant. She consults on recipe development and content creation for culinary businesses. Her recipes have been featured in Huffington Post, TASTE and The Times of India. She lives in San Francisco, California. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.