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Part II Pushing the Pastry Envelope with Aussie Chef Gunawan
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Introduction:
In part two of our series with Chef Gunawan, we delve into his remarkable journey as a pastry artist, instructor, and award-winning culinary maestro. Discover how his transition from savory chef to pastry connoisseur led to groundbreaking creations and international recognition.
Highlights:
Origins of Innovation: Gunawan's journey began as a savory chef, but his true passion unfolded in the pastry kitchen. His inventive flavor combinations and unique desserts catapulted him into competitions and teaching roles worldwide.
2016 Pâtissier of the Year:
His groundbreaking entry, the Terrarium Tart, wowed judges with its edible sugar dome, creating a memorable tasting experience. His bold creations like polenta éclairs and tom yum macarons redefined pastry norms.
Career Milestones:
Winning People's Choice Award for the Terrarium Tart opened doors to various job offers, including a stint at the Hill of Grace restaurant, where his innovative dessert menu was a game-changer.
Pastry vs. Cooking Precision:
Gunawan highlights the precision required in pastry-making and how that discipline aids in mastering the savory kitchen.
Transitioning Roles:
Faced with constraints in the hospitality industry during the pandemic, Gunawan embraced teaching, initially an unfamiliar territory, finding joy in inspiring young culinary minds.
Inspirations & Influences:
He admires Gordon Ramsay's charisma in teaching and Simon Bryant's humble, knowledge-sharing approach, aiming to instill similar mentorship qualities in his own teaching style.
Insights:
Teaching Kids: Gunawan finds fulfillment in teaching kids, witnessing their pride in culinary creations and aiming to equip them with essential life skills.
Favorite Travel Destination:
He reminisces about France, yearning to revisit and experience it as a seasoned chef rather than a culinary student.
Signature Dishes:
Notable creations like the Forbidden Tree dessert and the Migoreng Macaron reflect Gunawan's unconventional yet captivating culinary style.
Kitchen Anecdotes:
Teaching & Entertainment: Injecting humor and theatrical elements into his teaching, Gunawan shares anecdotes about being mistaken for an Italian chef by his students.
Kitchen Disasters:
From misplaced ice buckets near deep fryers to humorous language mishaps, Gunawan shares memorable moments from his career.
Final Thoughts:
Life Lesson: Gunawan encourages individuals to pursue their passions relentlessly, emphasizing that it's never too late to follow your dreams.
Connect to our guest: GUNAWAN (@awi_wu) (https://www.instagram.com/awi_wu/)Instagram
Season2
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