SO you want to be a pastry chef

first_imgNewsSO you want to be a pastry chefBy admin – April 2, 2012 1000 IT’S an area of the kitchen that only a small few can master and one that I have always shied away from so FFT had to find out just what it takes to make those sweet treats.Janja Kosancoc, pastry chef at Cornstore took some questions to help us find out about more of those sweet treats and attaining the culinary delights that tempt us so muchSign up for the weekly Limerick Post newsletter Sign Up Q.What was your favourite dessert/pastry as a child?A.That would have to be the Roulade that my Mam used to make. Q.What did you want to be when you grew up?A.It was either a criminal investigator or a pastry chef as I always liked to cook. I guess the pastry chef won in the end!Q.What was your first job in food?A.Pastry chefQ.What did you learn most along the way?A.I’ve learned so many things…new techniques in pastry, new recipes, patience but most importantly how to work with and have mutual respect for all my team members. Q.Describe your style of Desserts/PastriesA.I suppose I would describe my style as natural and light. I particularly love making everything from scratch when nothing is pre-prepared. Q.What’s your favourite ingredient to work with?A.It’s a long list. I love all the ingredients! But if had to pick just a few I’d probably choose chocolate, cream, fruit, dried fruit, spices, butter and nuts.Q.What’s one of the craziest desserts/pastries you’ve ever made?A.That would have to be a pineapple tart with wasabi ice-cream and a walnut sorbet with sturgeon caviar…strange but delicious!! Q.What’s your favourite dessert that you cook right now at work?A.Sticky toffee pudding in the restaurant and the macaroons in the ‘Cornstore at Home’.Q.What culinary trend do you most embrace?A.Molecular gastronomy combined with rustic culinary…something old and something new.Q.What trend do you wish would disappear?A.Personally, I think each trend has it’s own useful element. However, I think some of the heavy trends from the 1980s should be forgotten. Q.What are your essential shops/markets/websites for cooking products?  A.Health food stores, the Milk Market here in Limerick and of course the ‘Cornstore at Home’.Q.What pastry are you most proud of?A.My macaroons and all the desserts I created myself. Q.What tip can you share with home bakers?A.Sometimes it’s better to follow your own taste buds than to stick to a recipe..Q.What’s the best thing about being a pastry chef?A.Making people smile. It’s an amazing feeling when you see the look on someone’s face when you bring them a cake for example. It’s a small token but it means a lot.Q.Where do you see yourself in 10 years?A.That’s a really difficult question. I will certainly be working as a pastry chef, maybe still in Ireland, or Japan, or even Slovenia, my home country. Facebook Linkedin Twitter Advertisementcenter_img WhatsApp Email Previous articleLeinster defeat Munster by nine at Thomond ParkNext articleKennedy, welcome to Limerick in all seasons admin Printlast_img read more