{"id":3408,"date":"2021-01-26T12:58:44","date_gmt":"2021-01-26T11:58:44","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=3408"},"modified":"2021-01-26T12:58:44","modified_gmt":"2021-01-26T11:58:44","slug":"a-honap-sefje-kay-baumgardt","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-honap-sefje-kay-baumgardt\/","title":{"rendered":"Chef of the month: Kay Baumgardt"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

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.<\/strong><\/p>\n\n\n\n

- Why did you become a pastry chef?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- Where did you learn the trade?<\/strong><\/p>\n\n\n\n

- I studied pastry in Germany, in bakeries, and then here in Switzerland, in Gstaad, at Charly's tearoom, with Stefan Romang.<\/p>\n\n\n\n

- Tell us about your current job! What desserts do you make, what is your style?<\/strong><\/p>\n\n\n\n

- At the Gasthaus zur Fernsicht I am responsible for all cake<\/a>Understand. 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.<\/p>\n\n\n\n

- What is the most popular dessert on the menu?<\/strong><\/p>\n\n\n\n

- It's not easy to answer, but perhaps the Stone, made with toasted rye flour, apples, yoghurt and parsley.<\/p>\n\n\n\n

\"\"
The dessert called Stone<\/figcaption><\/figure><\/div>\n\n\n\n

- Where do you find inspiration?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- 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?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- What is your favourite ingredient?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- 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?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- What makes someone a good chef?<\/strong><\/p>\n\n\n\n

- You need the vocation and the need for continuous renewal.<\/p>\n\n\n\n

\"\"
Cheesecake<\/figcaption><\/figure><\/div>\n\n\n\n

- What was the best dessert you ever had in your life?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- What advice do you have for people who want to become pastry chefs?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

- And who wants to create something more permanent at home?<\/strong><\/p>\n\n\n\n

- 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.<\/p>\n\n\n\n

source: chefspencil.com<\/em><\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Az eredetileg N\u00e9metorsz\u00e1gb\u00f3l sz\u00e1rmaz\u00f3 Kay Baumgardtnak a Gault et Millau gasztron\u00f3miai kalauz \u00edt\u00e9lte oda az \u00c9v Cukr\u00e1sza d\u00edjat Sv\u00e1jcban, 2020-ban. A d\u00edjnyertes s\u00e9f Sv\u00e1jc \u00e9szaki r\u00e9sz\u00e9n dolgozik, a k\u00e9t Michelin-csillagos Gasthaus Zur Fernsicht-ben. – Mi\u00e9rt lett cukr\u00e1sz? – P\u00e9kinask\u00e9nt kezdtem, \u00edgy ker\u00fcltem kapcsolatba a t\u00e9szt\u00e1val, mint anyaggal \u00e9s azonnal beleszerettem. – Hol tanulta a szakm\u00e1t?<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":3409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[2,101,102],"class_list":["post-3408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-blog","tag-cukraszat","tag-ev-cukrasza"],"yoast_head":"\nA h\u00f3nap s\u00e9fje: Kay Baumgardt - Matusz-Vad Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/a-honap-sefje-kay-baumgardt\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A h\u00f3nap s\u00e9fje: Kay Baumgardt\" \/>\n<meta property=\"og:description\" content=\"Az eredetileg N\u00e9metorsz\u00e1gb\u00f3l sz\u00e1rmaz\u00f3 Kay Baumgardtnak a Gault et Millau gasztron\u00f3miai kalauz \u00edt\u00e9lte oda az \u00c9v Cukr\u00e1sza d\u00edjat Sv\u00e1jcban, 2020-ban. 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