With years of hard work and experience, Chef Gavin has mastered the art of preparing the best of cakes and pastries. His cakes are a combination of the finest ingredients, interesting flavors, great textures and an impressive presentation. He ensures that the overall experience of having a cake made by him should be divine and he has lived up to that thought at all times.
Working with prominent hotel groups in his career, he has reached the peak of success and aims to succeed further with his expertise. He is a chef that adapts to the current trends and always presents something unique and special through his preparations. Here’s interviewing Pastry Sous Chef Gavin Braganza as we get to know him a little better.
- Your Role at Sahara Star
As the Pastry Sous Chef, I supervise a team of 15 junior chefs. In co - ordination with the pastry chef, dessert menus are prepared based on new and current international trends, customer requirements and their valuable feedback.
- What has inspired you to become a Pastry Chef?
Ever since a young age, I was always drawn to the kitchen on weekly visits to my grandmother’s house. The kitchen always had a sweet aroma wafting through it, be it cookies, cakes or a simple fish curry.
- When did you know you wanted to become a Pastry Chef?
My earliest memory of eating cake is that of my 8th birthday party. Though the cake was a simple fruit cake with marzipan icing, it tasted heavenly. The fact that I also have a sweet tooth got me interested in pursuing a career in the pastry kitchen.
- What’s the one feeling you get when your customers praise you and your preparation?
There is always a feeling of great pride when one receives a positive feedback for the effort put into designing a particular product. Knowing that your product is appreciated by many customers is also very humbling.
- Share some interesting facts that you would want others fellow Chefs to know about your experience in this journey that could inspire them.
I started my career at the entry level of a prominent business hotel. Through the daily commute, long hours, hard work, dedication, perseverance and learning I am at this level. The road has not always been easy, from only limited to initially doing a few jobs to slowly moving to assisting the pastry chef within a short span of time. I was very fortunate to work with some of the best pastry chefs.
- What’s your philosophy on baking pastries and cakes?
Baking is like a science experiment. The right ingredients in the right proportion combined in the right method gives the desired products. The design of showpieces, cakes and pastries is an art form in itself. My training in drawing and painting helps in the designing aspect.
- What challenges have you faced to reach this position in your life?
Every day in the kitchen brought forth its own set of unique challenges. Ranging from working long hours, little or no social life, availability of quality ingredients, staffing issues, equipment malfunction to a host of others pushed me to my extreme.
- That one childhood memory of food that you would want to share that has shaped your love for food and cooking.
Sunday lunches at my grandmother’s house were always a treat. My grandmother prepared mouth-watering delicacies every week. The days before Christmas were spent preparing traditional Christmas sweets. The entire family would get together and everyone would pitch in. Aunties, uncles, cousins all would do their bit. The entire house was joyous and lively. The aromas of vanilla, spices and chocolate lingered on for days.
- What’s that one dish that brings a smile to your face?
Taking a peek into mum’s fridge brings out the biggest smile.
- Your Signature Dish that would like customers to try at Sahara Star.
The whiskey blueberry torte, prepared on special request.
- Would you like to give a message to other aspiring Chefs?
Success does not come easy. Put in the hard work and dedication and the rewards will show up themselves. Take every day as a day to learn something new. Sharpen your basic skills and knowledge. Keep chasing your dreams. Be passionate about your job.
- Your thoughts on Your Chef Story.
A great initiative to showcase the story behind the chefs of today.