Rolled to perfection

I became a chef by chance and not by choice. Nevertheless, it has been one of the best decisions of my life. My mother always wanted to see me as a chef. My brother pursued electrical engineering, so my mother told me to pursue Hotel Management. I did my four-year course inHotel Management in Christ University and specialised in Bakery and Confectionery.

I always loved baking more than the other aspects of the culinary arts. Even during my course, I mostly attended the special baking classes rather than the normal culinary training. After completing my course, I worked as the head of trainee at ITC Gardenia. With an experience of two years, I then moved to Lavonne and it has been six months now that I have been a chef at this baking centre.

My interest in baking started as a means for my pocket money. At college, I used to bake cakes and sell them to make some money. But now, it is not money but passion which is driving me to be good at what I do.

I also remember the first time I baked. It was a complete disaster. I had baked a sponge cupcake that had an overdose of baking soda. 

However, I tried to make it again and that is how I got dragged into the profession. I started off by working in quantity kitchen, and this enabled me to have a strong foundation in my career as a chef. I learnt a great deal about quantity and correct standards of food.

At Lavonne, every baked product is laid out in detail. Each step in the baking process is taken meticulous care of and it is here that I learnt about the importance of placing. Presentation plays a vital role in the culinary world. While taste takes a front seat, it is also important for a chef to have an eye for detail.

After the baking process, I make sure to spend at least half an hour in making the dish look appealing. The thing that started as a means for making money, has now become a passion and I look forward to teaching people the art I have learnt.

I am new to this industry and take my inspiration from my fellow chefs at Lavonne. Also, I follow one of the star chefs of the baking world, the award-winning pastry chef — Antonio Bachour. He has been a great inspiration for all of us at Lavonne.

The creative freedom that a company provides plays an important role in a chef’s career. For me, it is like working in a pastry school, where we do not have a fixed menu and are given the freedom to play with the ingredients.

However, being a chef is not an easy task. Dedication, perseverance and passion have to keep one going. Though it all happened to me by chance, when I now look back, I feel my journey has been something more than just my mother’s choice.

The best part about being a chef is the satisfaction you get when customers appreciate your food. I get goosebumps and it is an electrifying experience when one enjoys the food made by us.

I have shared the recipe of black forest roulade. It is simple to bake and anyone can try it. I have used 55 per cent of dark chocolate, which is loaded with nutrients. Adding Amarena cherry makes it a classy dish.

Recipe

Black forest roulade


Chocolate sponge
Ingredients
n Eggs: 5
n Castor sugar: 65gm
n Vanilla essence: 5 ml
n Flour: 50gm
n Cocoa powder: 15gm
   
Soaking syrup
n Water: 100ml
n Sugar: 50ml
n Dark rum: 30ml

Ganache
n Dark couverture: 100gms
n Fresh cream: 100gms

Topping
n Whipped cream: 100gm
n Amarena cherries:
100 gms
n Chocolate garnish

Method:
Sponge
1. Foam the eggs in a clean dry bowl.
2. Add sugar gradually and continue foaming till the eggs triple in volume.
3. Fold in the sifted flour and cocoa powder into the egg mixture.
4. Pour the mixture on a flat tray and bake at 200 degree celsius for 6-8 minutes.

Ganache
Boil the cream and add in the chopped chocolate, mix till there are no lumps. Boil the water and sugar, once cooled, add in the rum.

Finishing:
1. Soak the flat sponge
with the cooled syrup evenly.
2. Layer it with ganache and cherries. Roll it evenly and freeze the roulade.
4. Garnish with whipped cream topped with Amarena cherries and chocolate garnishes.
5. Serve chilled.

Chef Sachin Wilfred
Lavonne Academy of Baking Science and Pastry Arts