Yarr-pinchin is inspired by the changing seasons.
Why is your work more fascinating than making savory foods?
Because of the endless possibilities that can arise from very few ingredients. To make a memorable savory dish, you need many ingredients. With dessert, however, you can take fresh eggs, sugar, vanilla and milk to make a custard that will be so delicious and decadent that it will leave your guest completely satisfied and left with the question: “Wow! What is in this?”
Where do your creative ideas arise?
The change of the seasons offers the most inspiration. I also get inspired by savory cooking techniques. I like to use different flavored salts and spices, pink peppercorns, fresh herbs and infused oils that are traditionally used in savory dishes. This can turn an ordinary cake, custard or sorbet recipe into something extraordinary.
Is there a difficult aspect of pastry art that non-professionals wouldn’t guess?
Consistency. There is so much variation among oven temperatures, humidity in the air, ripeness of fruit, etc. In a professional bakery kitchen they are able to more easily control the things that can turn a cake flat or cause bread not to rise. When working in a small kitchen with other chefs sharing ovens, refrigerators and countertops, I feel that I’m constantly doing damage control.
What pastry creation is your personal specialty?
Anything that involves crust and custard. My Meyer Lemon Cream Tart is a personal favorite.
