for cooking and in cold process and the texture is exactly the way I want it to be.” The dish showcases how a simple cheesecake can be truly of a global standard when created the right way. His main advice to young chefs is to have passion. “If you don’t have passion for working in the kitchen, you will never be successful. I never come to work just to work. For me, even when I was young, I would say, ‘I'm not going to work! I'm going to enjoy my day’. I had this crazy
passion to learn and grow. So yes, the main thing is passion. “Second, you shouldn’t count hours. It’s hard to work long hours but that’s the only way you will succeed. If you spend time on improving what you love, you can succeed.” Chef Chris dreams of opening his own bakery and pastry company someday. “Maybe in France, I’m thinking a shop inside of a restaurant.” Well, we can only hope that his dreams do come true someday.
PASTRY MASTERY
February 2020 Gulf Gourmet
Exotic Cheesecake INGREDIENT CHEESECAKE BISCUIT Sugar Brown sugar Flour Hazelnut powder Lurpak Butter
CRUMBLE
Cheesecake biscuit Lurpak Butter
200 gm 400 gm 600 gm 600 gm 600 gm 500 gm 50 gm
25
