Posts Tagged ‘Pastry Chef’

Interview with Hans Pirhofer

February 1st, 2012 admin

Hans Pirhofer | Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

I grew up in Insbruk, Austria where my family had a pastry shop for 35 years. I started helping out when I was 12 years old, at 15 I started an apprentiship at Konditorie Peintner for 3 years and made everything in house. I then worked as a pastry chef for the Corso Restaurant in Seefeld, a ski resort in Austria for 2 years. I then worked doing pastries in the family business for 5 years. I then moved to Marco Island in Florida and worked at the Marriott Hotel for 2 years as the pastry chef. I then came to Vancouver in 2000 and joined the Pan Pacific Hotel as the Chef de Partie for 8 years, was then promoted to Assistant Pastry Chef and in 2009 to head Pastry Chef.

Did you always want to be a pastry chef?

Yes it just happened, that’s all I have wanted to do until when I was older when I thought about being an architect.

Do you follow or apply a specific food design?

Keep it contemporary and trendy, from fashionable colours etc.

Where do you get inspiration?

Walking down Robson Street, cookbooks, magazines, anywhere and everywhere.

The 1st Dessert:

Caramelized Pineapple Tartin

Caramelized Pineapple Tartin

What is in the dessert?

Caramelized pineapple on top of eggnog parfait, caramelized chestnuts, crème anglaise and crème caramel and twill on top (bottom is a sweet dough cookie).

What was your inspiration behind this dessert?

Like a Tarte Tatin, I wanted to make it more exotic and put in pineapple instead of apple and be cold not hot, and added eggnog for the Christmas flavour.

Is there a pastry chef or two that inspire you?

  • Jean Philippe – at the Bellagio hotel in Las Vegas
  • Thomas Peintner – in Austria

How would you describe your style of pastries at the Pan Pacific Vancouver?

  • Modern and classic.
  • Café Pacifica – more modern and trendy
  • Banquet desserts – are different with new flavours

The 2nd Dessert:

Chocolate Trilogy

Chocolate Trilogy

What is in the dessert?

1)    In photo –on left – Chocolate sour cherry tart with whipped cream baked black forest style

2)    In photo –middle – Sacher petit with apricot confit

3)    In photo –on right – Chocolate sorbet with orange foam and chocolate crumbs

What was your inspiration behind this dessert?

Get traditional with modern, combined such as the Blackforest Cake and the Sacher.

Describe the most elaborate wedding cake you have ever made?

It was a 7 tier wedding cake, each tier had a different flavour and we had 2 people working on it.

  • Bottom layer – cassis chocolate
  • 2nd layer – chocolate layer
  • 3rd layer – lemon cream
  • 4th layer – cherry champagne
  • 5th layer – coffee opera cake
  • 6th layer –passionfruit layer cake
  • 7th layer – raspberry chocolate mousse

Outside of the whole cake was fondant covered and pastiche flowers and ornaments. The cake served 300 people and we made it in Austria.

What was the most recent competition that you took part in?

I was part of Team Canada competing in the World Gelato Competition in Italy in January 2012.

What is your favourite Pastry Shop in Vancouver?

Thomas Haas

What is your favourite city in the world for pastries?

Paris

The 3rd Dessert:

Lemon Brioche

Lemon Brioche

What is in the dessert?

Brioche filled with lemon cream, lemon almond crust on top, crème Anglais around.

What was your inspiration behind this dessert?

I like to work with making bread, and wanted to make something with crunch.

How many people are in your pastry kitchen?

8

If you weren’t a pastry chef what do you think you’d be doing?

Architect

How do you make Caramelized Chestnuts?

Peel the chestnuts, caramelize the sugar, add brandy then add in the chestnuts, sits overnight to cook.

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

Posted in Latest, Star Pastry Chefs Tags: , , , , No Comments »

Interview with Romeo Maghirang

August 15th, 2011 admin

Romeo Maghirang | Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

Originally from Manila, Romeo Maghirang started his culinary career as a steward, rising through the kitchen ranks though hard work and dedication.

In 1967 he started as a kitchen steward at the Manila Hilton. After seven months he asked for a transfer to the kitchen thinking cooking is a better skill than a dishwasher, he started in Garmanger cutting vegetables, brewing the coffee for the banquet, learning the a la carte menu for the four restaurants of the hotel. After four years, he moved to the bakery section and stayed there for a year, was then transferred to the pastry section. After eight years at the Hilton he moved to Manila Hotel to take the position of junior commis. After two years he was lucky to find a job at Elbow Beach in Bermuda where he was the assistant pastry chef and baker.

While in Bermuda he applied to immigrate to Canada.  His application to immigrate to Canada was approved and soon after he became the Chef de Partie at the Queen Elizabeth Hilton Hotel in Montreal.  While on holiday in Vancouver, Romeo fell in love with its beauty and culture; he decided to make it his home.  After arriving in Vancouver, he worked at Pohl’s Bakery and Conditorie for two years and then Pan Pacific Hotel where he joined his former pastry chef at Pohl’s. After 19 years as the Assistant Pastry Chef at the Pan Pacific Hotel, Romeo briefly retired in 2008, before he jumped back in the industry when the Pastry Chef at the Delta Burnaby Hotel and Conference Centre asked him to join his Pastry team. He has been at the Delta Burnaby since November 2008.

Did you always want to be a pastry chef?

No, I was studying to be an engineer, finances were tight and I needed a job to support my education. Hilton was hiring and since it is just fifteen minutes away from my school I applied for the lowest position: kitchen steward. I was hired and I was then a working student.

Do you follow or apply a specific food design?

I just mix and match, sometimes I use the old style ingredients and fusion with modern presentation.

Where do you get inspiration?

Sometimes from good pastry chefs, from books, Magazines such as Tchures (mostly French then) now (mostly Spanish) as well as German and Austrian influences.

The 1st Dessert:

Assorted Truffles & Chocolate Tree

Assorted Truffles & Chocolate Tree

What is in the dessert?

Chocolate tree – Calebaut dark chocolate

White chocolate flowers truffles

Pink Hawaiin salted caramel truffles

Raspberry pate with wasabi ganache

Is there a pastry chef or two that inspire you?

Ted Hara – I worked with him at the Pan Pacific Hotel for 19 years. He retired and then went to the Pacific Institute of Culinary Arts to teach. I also worked with him at a Polish bakery for 2 years before the Pan Pacific.

The 2nd Dessert:

Bledermeiertorte

Bledermeiertorte

What is in the dessert?

Bottom – Japanese meringue with hazelnut

Apricot jam

Hazelnut mousse & chocolate mousse and caramelized hazelnut

Sweetened whipped cream

Top – Covered with dark calebaut chocolate

What was your inspiration behind this dessert?

You, I thought what dessert could I make and since you asked me to create something new this is what I created. You were coming in to interview me on July 28th and since I knew it was your 2nd Anniversary for Vancouver Foodster I decided to creating something special.

How would you describe your style of pastries at EBO?

Fusion and modern and classical for the pastries in the restaurant, and a simpler style for the banquets.

Describe the most elaborate wedding cake you have ever made?

Six tier wedding cake with sugar gum paste (harder fondant), cut out and made a design, let it dry and stick together.

What is your favourite Pastry Shop in Vancouver?

Thomas Haas

What is your favourite city in the world for pastries?

New York

The 3rd Dessert:

Peanut Butter Ice Cream Tower with warm soft brownie

Peanut Butter Ice Cream Tower with warm soft brownie

What is in the dessert?

Peanut butter ice cream

Warm chocolate sauce

Mango gelee

Raspberry cassis brush

Chocolate brownie

 

What was your inspiration behind this dessert?

Combined different shapes and textures

How many people are in your pastry kitchen?

Me and 2 more assistants

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

Posted in Latest, Star Pastry Chefs Tags: , , , , No Comments »

Interview with Arthur Chen

May 30th, 2011 admin

Arthur Chen| Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

Arthur trained at the Sheraton in Shanghai for 6 months as a pastry artist, then opened the Sheraton in Tianjin as the pastry chef. He then moved to the USA to work as a chef/hospitality at Walt Disney World in Florida for 2 years. Then moved to Vancouver worked at the Fairmont Waterfront for awhile then worked at the Pan Pacific Vancouver for 10 years from 1998-2008. He then worked to open the Delta Burnaby Hotel in 2009 and then worked to open the Fairmont Pacific Rim in 2010 and where he is currently. While working he had been competing in a variety of pastry competitions over the years winning many gold medals. Some of the competitions that he has participated in were:  Pastry Coach of Culinary Team Canada 2008; Pastry Chef of Culinary Team Canada 2005-2007; Pastry Chef of Culinary Team British Columbia, 2004; Pastry Team Canada 2002 WPTC, Las Vegas; and Pastry Artist of Culinary Team British Columbia, 2000.

Did you always want to be a pastry chef?

I wanted to be an artist, spent time drawing, claying and sculpting. Then when I grew up I wanted to be an architect, an opportunity opened up back home in China, at the Sheraton hotel and I was asked to become a pastry chef.

Do you follow or apply a specific food design?

I have my own creativity to create cakes and desserts in house.

Where do you get inspiration?

I get a lot of ideas from the competitions that I have competed in, flavour ideas and ingredients with some from Asia since this hotel has a large Asian clientele.

The 1st Dessert:

8 Texture Chocolate Dessert

8 Texture Chocolate Dessert

What is in the dessert?

  • Chocolate sauce
  • Chocolate streusel
  • Chocolate sorbet
  • Chocolate mouse
  • Dry chocolate mouse
  • Chocolate garnish
  • Candied cocoa nibs
  • Chocolate ganache cake
  • Top layer chocolate
  • Bottom layer crunchy coconut

What was your inspiration behind this dessert?

Chef David Wong’s idea to put all the chocolate ingredients together—its been popular since day 1 and is still on the ORU dessert menu.

Is there a pastry chef or two that inspire you?

Ted Hara – was a pastry chef at the Pan Pacific Hotel, now a teacher at Pacific Institute of Culinary Arts. I worked for him for 10 years from the cooking side to personal leader in competitions.

Edward Notter – sugar master who owns the Notter Pastry School in Florida.

The 2nd Dessert:

Sugar Bun

Sugar Bun

What is in the dessert?

  • Brioche dough
  • Butter
  • Sugar
  • Pastry cream
  • Whipping cream

What was your inspiration behind this dessert?

This was created by one of our bakers in the hotel, but its an American idea with a little Italian thrown in.

How would you describe your style of pastries at ORU? And at Giovane?

In ORU it is Pan Asian ingredients in a more North American style.

In Giovane it is more Italian style, Americana coffee shop. Everything is huge, we have created our own ‘signature’ cakes (Martha Stewart style).

Describe the most elaborate wedding cake you have ever made?

It was a Raspberry, flourless sponge for a Persian wedding at the Delta Burnaby Hotel for 400 people – it was gluten free and dairy free. First I created a cake in 4 tiers that was a cake with only one corner to slice for the bride & groom. Then I made a slab cake to cut for all the guests. A year later the same lady tracked me down here at the Fairmont and ordered the same cake for her 1st year anniversary.

What is your favourite Pastry Shop in Vancouver?

Thomas Haas

What is your favourite city in the world for pastries?

Luxembourg

The 3rd Dessert:

Teardrop Chocolate Ganache Cake

Teardrop Chocolate Ganache Cake

What is in the dessert?

  • Almond cookie base (bottom layer)
  • Ganache layer
  • Flourless sponge cake
  • Vanilla cream
  • Raspberry jelly
  • Cream
  • Flourless sponge
  • Chocolate mouse
  • Chocolate glaze to give a shiny appearance
  • Topped with fruits etc

What was your inspiration behind this dessert?

I created this cake which I used for one of my competitions in Germany in 2004. I wanted to do a different shape to make it interesting.

How many people are in your pastry kitchen?

8 people in the pastry kitchen – out of that 4-1/2 people are doing Giovane from bread to cookies to biscotti and sugar buns; and the rest are doing the banquets, in room dining, desserts, restaurant and afternoon tea.

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

Posted in Latest, Star Pastry Chefs Tags: , , , , , No Comments »

Chocolate Truffles & Cookies Class at EBO

December 6th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the fourth of many classes that I will be taking. EBO is a restaurant located in Burnaby.

Pastry Chef, Romeo Maghirang

On December 5th, I was invited to participate in a Chocolate Truffles & Cookie making class, all I knew was that it was going to be held in the kitchen, the class unfolded in a very different kind of way than I had expected and it was a hands on experience. This new series of classes is being offered by EBO Restaurant at the Delta Hotel Burnaby to give guests and nearby residents a chance to make some truffles and sweets during the holiday season as well as to mingle and meet others. The idea is brilliant, and I truly hope anyone in the city who loves chocolate and sweets will partake in one of their classes with Pastry Chef, Romeo Maghirang.

Making Chocolate Truffles

Making the chocolate ganache

Chocolate Truffle Shells

Chocolate Syphon

Chocolate Truffles in progress

Piping the chocolate

Chocolate Truffles

Chocolate Truffles

Making Basler Brun Cookies

Sifting the ingredients

Flattening the cookie dough

Cookie Cutting the dough

Basler Brun Cookies

Watch, learn and eat at EBO Restaurant’s cooking demonstration and dinner evenings.  Join Delta Burnaby Hotel’s Pastry Chef, Romeo Maghirang, as he facilitates a fun, educational and tasty cooking class for chocolate truffles and cookies.  These demos take place on Sundays throughout December (and hopefully through 2011) from 4:00 pm to 6:00 pm, followed by a plated dinner at 6:30 pm in a private dining room with your fellow classmates.  Price is $65 per person, which includes a dozen truffles and a dozen cookies to take home.

For reservations and info call 604-453-0788, EBO Restaurant is located inside the Delta Burnaby Hotel at 4331 Dominion Street in Burnaby.

By: Richard Wolak

Posted in Cooking Class Series, Latest Tags: , , , , , , No Comments »

Behind The Scenes with Chef Kat Tuason

September 27th, 2010 admin

I had the pleasure of getting to know Chef Kat Tuason as she took me on a tour Behind The Scenes in her kitchen at the Sheraton Wall Centre Hotel recently. It all started when I ate one of the desserts at the VanMag Restaurant awards a few months ago, I was in awe when I had one of her amazing Jack Daniels Ding Dongs and so the adventure began.

Chef Kat Tuason

Here is the adventure in the making of Kat’s Jack Daniels Ding Dongs!

Of course the Ding Dongs reminded me of my childhood when I used to love those not so good for you desserts, didn’t know that at the time. Kat’s Ding Dongs are a totally outrageous type of dessert and one that has Jack Daniels in the mix.

Jack Daniel's Ding Dongs

You can order some of these by calling Chef Kat Tuason at the Sheraton Wall Centre Hotel in Vancouver.

By: Richard Wolak

Posted in Behind The Scenes Tags: , , , 6 Comments »

Behind the Scenes with Chris Janik

May 1st, 2010 admin

In Part Two of my interview with Chris Janik we go Behind the Scenes with him into his open kitchen where he creates all the desserts for Miku Restaurant. Follow the photo stream below along with the recipe and story as he makes his Fruit Mousse Verrine.

Chris Janik and his Fruit Mousse Verrine

Fruit Mousse Verrine

1) Cook 50 ml Water and 175 grams Sugar until 121 C

2) Whip Egg Whites 125 gram half way and stop

3) When the sugar reaches the required temperature pour it slowly in a steady stream into the egg whites in medium-high speed. Continue mixing for 10 minutes until the mixture becomes cool.

4) Soak 4.5 Gelatine sheets in 3 separate containers filled with cold water. When the gelatine is soft melt it in the microwave for 10 seconds on high.

5) In 3 separate bowls put in 100 grams of each fruit puree starting with the Passion Fruit, Strawberry and Cassis.

6) Mix each Gelatine into each of the fruit purees mixing very well to avoid lumps.

7) Fold in 80 grams of the meringe into each of the mixtures, followed by 70 grams of the cream whipped to hard peaks.

8) Distribute evenly into glasses alternating the layers and fruits. Top can be decorated with lemon cookie crumble for a contrast in textures.

Pour sugar into the water

Boiled sugar water

Egg whites in bowl

Separating gelatin sheets

Mix boiled sugar into egg whites

Fruit purees in bowls

Egg whites whipped

Mix gelatin into puree

Mix egg white into purees

Mixing

Mix cream into each puree

After mixing in egg whites & cream

Layering Presentation:

1st layer

Raspberries topped

Adding next layer

Adding next layer

Added passionfruit layer

Berries added

Voila the Fruit Mousse Verrine

Note: no pork in the gelatine.

See Part 1 of the Interview with Chris Janik

By: Richard Wolak

Posted in Behind The Scenes, Stories Tags: , , , 1 Comment »

Interview with Chris Janik

April 26th, 2010 admin

Chris Janik | Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

What is your role at Miku Restaurant? Please describe in detail.

I am the Pastry Chef and I am responsible for all the desserts. Every two days I add two new dessert features, the dessert menu can change quite often. I joined Miku so I could have the freedom to create and the GM and staff welcomed me and gave me the freedom.

Where did you do your training to become a Pastry Chef?

I trained in Vancouver at VCC in a 1 year program.

How long have you been involved in the restaurant industry?

12 years

Where did you work prior to joining Miku?

I worked at Urban Fare in the bakery when they first opened as the Pastry Chef and then worked in the same position at Super Valu in Coquitlam. I then worked at Cioppino’s Restaurant in Yaletown and then came to Miku.

What are your favourite three desserts that you make?

1) Pannecota

2) Passion Fruit Sorbet

3) Chocolate Chestnut Slice

What do you most love about being a pastry chef?

To be creative, invent interesting textures, the activity, always wanted to present the true flavours especially in sorbet.

Have you been competing in a pastry award competition?

I haven’t yet however, I would be interested to compete in the future.

What tips would you offer young pastry chefs just getting started?

Inventing your own recipes and being aware of what is happening around you.

What cities do you like for culinary travel?

Paris and Vienna

I understand you were in Europe recently, tell us about one of the places you visited that provided you inspiration and ideas for your pastry making.

I went to see Sudaharu Aoki in Paris, France. It is a Japanese pastry shop that makes wonderful pastries, I wanted to see what they were presenting to their French clientele.

What are your goals and dreams as a pastry chef?

One day to return to Krakow, Poland where I grew up and open my own pastry shop there.

I love your Chocolate Chestnut Cake, tell me what inspired you to create this?

Chocolate Opera Cake, I wanted to change it and Japanese flavours, I replaced the ganache with chestnuts (Japanese people love chestnuts). Dalloyou in Paris is the home of Opera Cake).

What do you consider to be the five must have ingredients in your pantry?

Flour, Sugar, Eggs, Milk and Cocoa

Who are some of your mentors? What have you learned from them?

Thomas Haas – he was the first to bring in quality products, I like how he displays and serves his products.

If you weren’t a pastry chef what do you think you’d be doing?

When I was growing up I wanted to be a Priest, however plans change and I became a Pastry chef. Asking me this question now, I would like to be publish my own cookbook with desserts that I have created at Miku.

See Part 2 as we go behind the scenes with Chris into the kitchen.

By: Richard Wolak

Posted in Star Pastry Chefs, Stories Tags: , , , , , , 1 Comment »

Aboriginal Menu highlights Olympics at Pan Pacific Vancouver

February 5th, 2010 admin

Hans Pirhofer - Head Pastry Chef

To celebrate the Vancouver 2010 Olympics the Pan Pacific Hotel has created a special menu available to guests and visitors from Feb 12 – 28 in all their restaurants and lounges throughout the hotel. I had an opportunity to sample their menu at a tasting yesterday and their chefs have created a wonderful menu to honour the Olympics.

Alderwood Smoked Salmon on Bannock

The "Aboriginal" Maki Roll

Some of the special menu items are shown here and there are many more for your dining pleasure.

I Am Canadian cocktail

Executive Chef, Daryle Nagata & Pastry Chef, Hans Pirhofer

Maple Cheesecake

Visit Cascade Lounge for some of the featured cocktails that include The Bobsled, I Am Canadian, Stogel’s Luge, Triple Axel and the Black Diamond, these drinks will go well with some bites while you enjoy the spectacular view outside and inside for the “Kla-how-ya” Aboriginal Village.

By: Richard Wolak

Posted in Olympic Celebration, Stories Tags: , , , , , , , , , No Comments »
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