JIA DENG

HEAD PASTRY L’AMO BISTRO DEL MARE AND DELIZIE CAFÉ

CHINESE NATIONAL, JIA HAS MORE THAN 15 YEARS OF CULINARY EXPERIENCE, 3 OF WHICH ARE IN THE UAE.

and my dad is in charge of seasoning. I then boil them. When I eat dumplings, it brings me back to the happy times with my family. What are you cooking up today? Tell us more about the dish.

Pistachio soufflé is on the menu today. French meringue with pure pistachio paste, stuffed with dark chocolate and milk chocolate crumble. Soufflé is a classic French dessert that looks simple however the process is very delicate. It tastes creamy and is as fluffy as clouds.

As a chef, what are the top ingredients and products you’re using these days?

For pastry-making, the best ingredients are plant- based and nutritional ingredients. This allows us to simplify the cooking process, optimize the taste and texture of desserts and create various visual presentations.

What are some of the most recent important food trends you can tell us about?

The demand of vegetarian and vegan desserts is increasing by leaps and bounds. Plantbased ingredients are rapidly growing in popularity.

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

As an Asian chef, sometimes it’s quite difficult to find the premium-quality ingredients traditionally found in Asia. For example, matcha powder and black sesame paste. My hope is that these Asian ingredients become more common in the Middle East.

When did you know you wanted to become a chef?

I knew I wanted to become a chef when I found myself spending a lot of time in the kitchen, including my spare time. This includes weekends and holidays.

What is your definition of good food?

Fresh ingredients that are in season. In addition, the food preparation need to respect the original taste of the ingredients.

If you weren’t a chef what would you be doing?

I would have liked to be a gardener. Working with plants always calms me. I could create beauty and enjoy the nature at the same time.

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