Pastry People

Part of a trio that includes his junior sous-chef and coach,Kainaz Messman of Theobroma,Fernandes feels that more time to prepare is needed since the team will be competing with nine other Asian countries,which are often represented by ‘competition chefs’ — chefs who primarily focus on such competitions. “Each chef wants to showcase his skills and even if you don’t win,participation is an experience in itself. You get to see what other chefs do,what the world has to offer,and the learning is immense even if you don’t win,” he explains.

For the competition,Fernandes is most confident about his plated pastry (it also includes two chocolate cakes,a chocolate showpiece and a sugar showpiece). “Plated pastry is my forte and I’ve created a baked sugar with sesame crackling served with a cold chocolate cheesecake which is sprayed with chocolate and a thandai parfait with mango salsa.” When asked why Indian pastry chefs don’t compete internationally more often,Fernandes thinks that pastry- making in the country is below par. “Our best pastry chefs move abroad as hotels cannot retain them. It is a highly skilled job and more of a science as creations either turn out perfect or they fail.”

Fernandes is clearly a people-person and says he has gained most from the expatriate chefs he has worked with. “I read a lot and network with all the pastry chefs in the city because we are so few.” It,therefore,didn’t come as a surprise when the 34-year-old revealed that he was writing a book that combines people and pastry. “It’s a coffee table book in which I create recipes and cakes around personalities I like. I love studying people and trying to gauge their thoughts and moods.”

As an example,he created a dessert inspired by his nephew,who he dotes on. “I came up with a mousse which contains Cointreau and is spiked with vodka and then included a crème brulee which is creamy (the softer part of him). As he is nutty,the cake has a nut meringue to go with it,with chocolate sponge and bitter chocolate coating on top since he is fun.” Fernandes conceptualised this untitled book three years ago,and hopes to finish it in a few months even though he hasn’t secured a publisher yet. It should contain 24 recipes in all and each recipe has seven to eight components to it.

When asked about professional chefs writing books,Fernandes says “More chefs should be writing books. Everyone has his or her own style and technique; instead of taking it with you to the grave,why not share it?”