Q & A with pastry chef Vincent Gadan

Follow us on Twitter: @y7lifestyle

Vincent Gadan

Q & A with pastry chef Vincent Gadan

Q & A with pastry chef Vincent Gadan

Where did your love of cooking begin?
I was born in Burgundy, France and in France its all about food & family - It was all about watching my mother baking fantastic treats especially for the family lunch every Sunday.

Can you remember your first pastry experience?
I remember like it was yesterday – I was in my 1st year apprenticeship in a little patisserie in my hometown & I made a pineapple & apricot tart – I was 16 years of age & pretty excited with my achievement: I still have the photo as evidence!

Most difficult creation you've made?
When I moved to Australia from France I had to sell my Harley Davidson Motorbike - I made a replica from pastillage, which is sugar paste, with over two hundred pieces, it took me three months to complete.

Related: Meet the chef: The Boulevard, Kew

Ultimate sweet treat?
Has to be Crème Caramel made by my mum – cant beat that! She makes it for me everytime I go home for a visit

Favourite flavour combination?
I am working at the moment on salted meringue – should be very interesting flavours – watch this space!

Vincent Gadan

What's your go-to dessert?
If I was having a dinner party at home any thing with chocolate & salted caramel so probably would say my Valrhona chocolate & salted caramel tart which just featured as one of the desserts on the MasterChef Dining PopUp menu.

Describe the most decadent dessert you've ever eaten?
Easy – Dining at Tetsuya it was the Blue Cheese Bavarois - Magnifique

Which chef/chefs do you most admire and why?
I really admire Phillipe at “My Little Patisserie” in Mosman as his croissants are the best in Sydney!

Related:Interview with Tom Allen, sandwich innovator

There has been a bit of a sugar backlash over recent months - why
should we embrace sweet treats?

I know desserts are the best part of a meal and people will always be interested – in eating them and also learning how to make them. We cant keep up with demand for our classes – we want to make pastry work accessible for everyone.

Last year it was cupcakes, this year macaroons - what do you think
will be the big sweet hit for 2013?

Macarons are here to stay – you only need to visit Paris to know that! On our recent trip to Paris I spoke to quite a few chefs who were making Whoopie Pies – interesting to think French chefs are following an American trend!!!!

Want to enjoy Sydney more? Visit: www.pricelesssydney.com.au

Karen Martini takes pork cutlets and adds a very simple marinade of garlic, rosemary & orange zest to create a delicious mid-week meal:


Back To Top