Mirror Mirror on the… menu Menu Chef Pav Taras takes us on a journey through his career, from the origin of his inspiration to his mirror glaze empire W R I T T E N B Y : F I L I PA A R A ÚJ O
TROORA MAGAZINE
PHOTOGRAPHED BY : PAV TA R A S
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Chef Pav Taras
hef Pav Taras’ creations have a way of showing us the point where pastr y and ar t meet and how they blend in a mesmerizing dance that excites all senses. A CULINARY JOURNEY
Chef Pav Taras was only a child when his passion for the culinar y world star ted to develop. He grew up helping his mum with baking; since he can remember, Taras has always wanted to be an executive chef. He reminisces about his first baking memor y: “I baked my first brioche buns filled with blueberries when I was around eight years old. I can still clearly remember the smell of freshly baked pastries. They were for
my grandma!” That was the moment his culinar y journey began. Taras went on to culinar y school and began working in restaurants. It was the beginning of the exciting career that would soon follow. After graduating from culinar y school, Taras moved to London to specialize in fine dining and learn from the best. He moved up the ranks to work in Michelin-starred restaurants owned by renowned chefs like Gordon Ramsay. Taras recalls these years as some of the most impor tant in his learning journey, where he was able to develop essential skills and where he made the decision to focus solely on pastr y. “Now that I think about it , pastr y work was always closer to my hear t , so I guess moving to the pastr y side of the kitchen was just a matter of time.”