Kay Baumgardt, originally from Germany, has been awarded the Confectioner of the Year in Switzerland in 2020 by the Gault et Millau gastronomic guide. The award-winning chef works in the north of Switzerland at the two Michelin-starred Gasthaus Zur Fernsicht.
- Why did you become a pastry chef?
- I started out as a baker, that's how I came into contact with dough as a material and I fell in love with it immediately.
- Where did you learn the trade?
- I studied pastry in Germany, in bakeries, and then here in Switzerland, in Gstaad, at Charly's tearoom, with Stefan Romang.
- Tell us about your current job! What desserts do you make, what is your style?
- At the Gasthaus zur Fernsicht I am responsible for all cakeUnderstand. My style is based on classical principles, with innovations such as not using white sugar. I try to follow a modern, innovative direction, it's important for me to create pure, perfect flavours.
- What is the most popular dessert on the menu?
- It's not easy to answer, but perhaps the Stone, made with toasted rye flour, apples, yoghurt and parsley.
- Where do you find inspiration?
- From many different places, in many different ways. I talk to my colleagues or take a long walk in the woods. I also visit raw material producers, talk to them, give them ideas, I can't wait to try them out.
- I am very sympathetic to the fact that you have banished white sugar from the kitchen. What was the reason for this and what do you use instead?
- A couple of years ago, I first felt that desserts were too sweet for me, that they didn't taste good anymore. I thought then that I would just work with the basic sweetness of the ingredients themselves. Of course, sometimes I use sugar alternatives, honey, syrups.
- What is your favourite ingredient?
- I like to work with a lot of things. The best part is that I'm always rediscovering myself and the product. That's true creativity for me.
- He is internationally renowned, having worked in Switzerland, Germany, Portugal, Ireland, England and Italy. Is there a difference between good quality confectionery or is it all more or less the same at this level?
- Every country has its own flavour, which is why I travel so much. I like to learn, observe, see and absorb it all for myself.
- What makes someone a good chef?
- You need the vocation and the need for continuous renewal.
- What was the best dessert you ever had in your life?
- Of course, the one my mom or grandma made... But if it's a restaurant, it's Heston Blumenthal's chocolate and gooey dessert. Unique! It's layered and the texture is perfect.
- What advice do you have for people who want to become pastry chefs?
- Good foundations are important. Pastry is a very meticulous job, requiring precision and patience. Give yourself time to do it, but don't sit on your butt for a moment.
- And who wants to create something more permanent at home?
- Try it, do it. Then do it again and again. There are lots of materials online, you can learn from them and then keep trying until you succeed.
source: chefspencil.com
