WS: Can you tell us about your experience at the World Pastry Queen championship and how it has influenced your career?
EA: Participating in the championship was a transformative experience for me. It was an honour to represent India and secure the third position. The competition pushed me to explore new flavour combinations and refine my skills. Winning this accolade has given me a significant boost in confidence and opened doors to new opportunities in the pastry industry.
WS: What motivated you to establish Sivako and what sets it apart from other patisseries?
EA: Sivako was born out of my passion for creating exceptional pastries and my desire to share them with a wider audience. What sets us apart is our commitment to French-style pastries made with simple, high-quality ingredients. We strive to deliver an artistic and Flavorful experience to our customers, ensuring that every bite is a delight.
WS: How do you approach the challenge of creating eggless desserts for your vegetarian clientele?
EA: As a pastry chef catering to a diverse clientele, I understand the importance of offering eggless options. I use various substitutes to achieve the desired texture and stability. For example, baking soda can be used for a spongy texture, while cream cheese or white chocolate can provide the necessary stability in mousses or to set the dessert.
WS: What is your philosophy when it comes to flavour combinations and ingredient selection in your pastry creations?
EA: I believe in simplicity and letting the flavours shine. I prefer using natural ingredients like white sugar, brown sugar, coconut sugar, and honey in my creations. I also enjoy incorporating refreshing elements like yuzu fruit sparingly to elevate the taste. Fresh vanilla is another favourite ingredient of mine, and I often combine it with complementary flavours such as berries and pistachio to create delightful cakes and pastries.
WS: How do you stay up-to-date with the latest trends and techniques in the pastry industry?
EA: Continuous learning is essential in any creative field, and the pastry industry is no exception. I constantly seek inspiration and refresh my skills through masterclasses conducted by successful international chefs. By staying updated with the latest trends, I can ensure that my creations are innovative and resonate with the evolving preferences of my customers.
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