QnA with Aditya Raghavan

Q.1) So you’re a physicist turned cheese maker… How and why?
A. I’ve always spent time in the kitchen. While working towards my doctorate in Physics, I saw my growth in the kitchen get stunted, which had since created a growing need of spending time around food. Cheese making requires a certain discipline and intuition that one easily inculcates from an academic lifestyle. It was a marriage made in heaven. Oh, and I REALLY REALLY like cheese!

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