CHEF’S PROFILE

Oscar Baard — every day is an opportunity to learn

Oscar Baard, 36, pastry chef, Hotel Sky Cape Town, has over 17 years in hospitality and has a clear goal for the next couple of years.

He was born and raised in Kensington, Cape Town. “Growing up I would’ve never thought that this would be the career path I’d choose, but I can recall always helping my mom in the kitchen when she would bake cakes for family and friends. Not knowing that the enjoyment would become the passion that drove me toward my achievements in my career. I matriculated from Kensington High School in 2004 and, the following year, I completed a Craft Bread and Confectionery Learnership course,” Oscar said.

He added: “The Craft Bread and Confectionery Learnership gave me the necessary skillset to get a headstart in the industry. I worked in a few bakeries before landing a position in a hotel.”

“The first hotel I worked at was Hotel Le Vendome, a five-star establishment, where I started off as a baker. I was privileged to have worked under an executive pastry chef who took me under his wing and trained me.”

Oscar has over 17 years of hospitality experience. “I worked at hotels like Hotel Le Vendome, Cape Royale Hotel, The Twelve Apostles Hotel and Spa, NH The Lord Charles Hotel, La Petite Ferme (Restaurant, Winery and Boutique Hotel). I have also spent a few years abroad at The Crowne Plaza Hotel and the French patisserie lifestyle brand, Fauchon Paris. I am a team member on the South African Culinary Olympic Team and I’m currently at Hotel Sky Cape Town.”

His goal is to open his own Patisserie. “This has been a dream for a long time, and I would like to start working towards that in the next five years,” he said.

Oscar said: “As a pastry chef, the fact that you get to be creative and produce all kinds of sweet creations is pretty cool and interesting. Also collaborating with the young chefs that are entering the industry. I’ve found that many of them don’t know why they have chosen this career path, apart from the love for food, and I am one of many that are in a position to help them on their journey.”

“The pandemic has made people realise how important our health is, and therefore have shifted more to healthy eating than before the pandemic. Many of us have started moving away from meat, dairy and conventional bread. Not completely for some, but in moderation. So grilled food over deep fried food, steamed food over boiled food, fresh fruit over sweet dessert,” Oscar explained when asked about trends.

Globally, he said: “In the pastry world, pastry chefs are doing their best to give desserts a more realistic look. From realistic fruit and food items to realistic objects. Chocolate and the endless possibilities of this versatile ingredient has also had its hand in shaping the pastry world.”

Oscar is married to Carmen. “We’ve been together for 10 years and married for two years. We have two beautiful babies, Eva is three years old, and Ryan is 18 months old.

For leisure he enjoys reading and hiking, when he finds the time. “Most of the little bit of free time I get I spend with my family.”

Oscar’s advice to newcomers who would like to become a chef is: “I think it’s important for young chefs to know why they have chosen this career path. They need to know what the end goal is for them. Every day is an opportunity to learn and improve on your skill. Do not stay in one place for more than five years, there’s only so much you can learn there.”

What is your signature dish?

Black cherry mousse, with layers of cherry jelly and cherry compote; cherry gel, salted caramelised almonds and chipotle popcorn. Pair this dessert with Diemersdal Merlot 2021.

What food trends are emerging in the conference industry?

Immunity-boosting snacks and ingredients used in food. Plant-based sandwiches. Healthy and filling food to eat during a conference.

What has remained constant in this industry?

The only thing that is constant is change. It is vital to stay connected with the changing trends, and listen to your guests.

What is your favourite beverage?

This is between a Paulaner Weiss and Woodstock Brewery Hazelnut Ale.

What is your favourite food?

I do like curry and roti. Rolled up, for when you don’t have the time and you just want a quick, convenient snack or served separate so that you can get your hands dirty and enjoy your meal.

What is your pet hate?

The smell of cigarette smoke.

What is your great love?

I have to say my wife. I also love the outdoors, sporty activities and BJJ (Brazilian Jiu Jitsu).

Are you adventurous?

I’ve gone abseiling once.