Can we meet you?
My name is Chef Robert, a detail-oriented chef with a passion for creating visually appealing and flavorful pastries, I started my culinary journey in 2003, working as an apprentice in an international French restaurant. Over the years, I've trained under various chefs, attended culinary school, and led kitchens in multiple restaurants. My passion is baking, and I often bake in my free time to experiment with new ideas and flavors. I am creative, innovative, and a team player. I am motivated and excited about new opportunities and I enjoyed the challenge of working in a fast-paced environment.
What inspired you to pursue a career in pastry?
My Dad being a chef also was my first inspiration, the joy of working with my hands and experimenting with new recipes, my love for art and designs, which involves creative expressions, Inspiration from my famous pastry chef, Chef Yves Revell, desire to share my creativity and talent with others, Finally, the desire to start my bakery someday.
What do you find most rewarding about working as a pastry chef?
The most rewarding thing for me is; The freedom I derived in creating designs "i.e. I am not limited to a particular design."
What role do you think creativity plays in pastry art?
The role creativity plays in pastry arts is; Through Innovative techniques creativity drives the development of new techniques, such as intricate sugar work, chocolate sculpting, and artistic cake decorating.
How do you nurture and express your creativity in your pastry creations?
By Practicing. The more I create, the more my skills and ideas evolve, never afraid to try new techniques and take risks, never afraid to try new techniques and take risks, joining a community of fellow pastry enthusiasts to share ideas and learn from each other, taking online classes or workshops to refine my skills and stay updated on trends, setting aside time for brainstorming and sketching out ideas, embrace failures and use them as opportunities to learn and grow, most importantly, having fun and enjoying the process of creating something delicious and beautiful.
You look athletic, do you work out, and why?
Yes, I do, just to stay physically, emotionally, and mentally fit.
What's your favorite pastry?
Croquembouche, Mousse, Ice cream and Baba au Rhum.
What are your interests outside of work?
Outside of work, I love to travel, and read books. I bake as well; it is part of me so I bake for my friends and family whenever I can.