PASTRY chefs are getting more serious in perfecting their craft, says Fiji Chef’s Association vice president Sarjheel Singh.
He said the 2019 National Salon Culinaire has brought out some of the best pastry chefs in the country.
“We are seeing a lot more different styles of plating and I can see a lot more research into a particular dish and how they want to present it,” he said.
“They are more cautious with their style of plating and the colours that are being used are more vibrant and very beautiful.
“We are also seeing a lot more sou vide type of pastry’s being done and there is also more smoking involved.”
He said pastry chefs were also using more local ingredients.
“I think the most encouraging thing to see is the use of local produce by pastry chefs.
“While they are injecting more unique and modern styles to their cooking, the element that is never missing from their work is the use of local produce.
“We are very happy with that because throughout the chef’s career, he or she will be someone that emphasises the use of our local ingredients in their dishes.”
Major categories that would be awarded this Friday are Junior Chef of the Year, Chef of the Year and Pastry Chef of the Year.
