Chef Mohammad Sameer, Executive Pastry Chef, Umbrella Cafe II Paco, Saudi Arabia
What inspired you to be a Pastry Chef?
I was inspired by the pastry shops in the hotel lobbies, whenever visited a hotel, watching the creative delicious treats. I was always fascinated by the way chefs transform simple ingredients into something so beautiful and flavourful.
What are the challenges you face in your day-to-day working as a Pastry Chef?
As a pastry chef, we face multiple challenges and impediments on a daily basis. Some of these challenges are creative, while others are operational or personnel-related. The most common challenges are:
Long working hours
Working within a tight budget
Meeting strict deadlines
Managing a team of staff
How much importance do you give to the health quotient in your baked and pastry creations?
We believe that healthy eating should not mean sacrificing taste or enjoyment. At the same time place a great deal of importance on the health quotient in baked and pastry creations. We believe that everyone deserves to enjoy delicious food that is also good for them. That's why we use only the freshest, highest-quality ingredients and make everything from scratch.
Bu hikaye Bakery Review dergisinin April-May2023 sayısından alınmıştır.
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Bu hikaye Bakery Review dergisinin April-May2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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