Julien Perrinet, Hyatt’s govt pastry chef for the Asia Pacific area based mostly on the Park Hyatt Tokyo, goals to supply a shocking gastronomic expertise to these with a candy tooth at an upcoming cooks’ collaboration between Park Hyatt Seoul and Park Hyatt Tokyo.
The French-born Perrinet, 42, has honed his pastry expertise throughout a number of nations — France, Canada, Qatar, China, Singapore, India and extra — and didn’t hesitate to share a few of his considerations earlier than showcasing desserts to Korean company, whom he considers to be very educated about meals, to have excessive expectations when it comes to high quality and to keep away from desserts which might be “too candy.”
“I felt that Asian company are very cautious about what they eat. Much less-sugar-contained desserts usually are not solely a pattern,” Perrinet stated in an interview at Park Hyatt Seoul in Gangnam, southern Seoul, Wednesday.
“Once I first discovered pastry, as an example, I added 450 grams of sugar for a cake. It had its purpose like preserving the product longer. However, now, I hold the quantity to 100. The truffles are all made day by day,” Perrinet defined. “It is a big change.”
Many pastry cooks, together with Perrinet, are learning arduous and creating methods to fill the hole created by subtracting 350 grams of sugar to make a cake that isn’t solely more healthy, but additionally wealthy in taste to maintain even the pickiest diners joyful.
Perrinet emphasised that every one the work within the kitchen can be enterprise.
“For a pastry chef, particularly those that are working in a lodge, creating sweets shouldn’t be solely about satisfying these with a candy tooth, but additionally presenting one thing to feast the company’ eyes (on),” the 12-year veteran pastry chef defined.
“We live within the social media period, the place many issues are shared on Instagram,” he stated, including that making a visually pleasing dish is barely totally different from meals plating.
Starting from the colours to the show of substances, a pastry chef would possibly need to think about how the completed dish would look in a photograph.
“This, after all, shouldn’t be the chef’s high precedence,” Perrinet famous. “However, I feel folks can not deny its significance, which results in yet one more concern for pastry cooks.”
Perrinet shared that he at all times pushes himself to convey out one of the best to please company.
“Many social media photographs are good in some ways. They’re typically exaggerated too. However, guests come to style our truffles after watching an internet submit or a tremendous dessert {photograph}. If we don’t put our greatest, it’ll solely disappoint the company, making them to really feel betrayed,” he stated.
“And even a slight mistake is important to pastry, which regularly requires a very long time of preparation. We should be alert and at all times put in utmost effort,” he stated.
Perrinet highlighted that it’s important to stay to the fundamentals as effectively.
“Those that are overly delicate to the social media are typically compelled to create one thing distinctive, making them overlook concerning the fundamentals and mix substances in an odd method,” Perrinet stated.
He shared that each the pastry cooks and company respect one thing with the correct basic base.
“Having stable fundamental methods means multiple would possibly assume in our social media period,” Perrinet added.