CHEF |
A CULINARY ENCOUNTER WITH CHEF CHRISTIANE TRILCK
Chef Christiane Trilck has been trained as a professional chef in Germany for three years before focusing exclusively on pastry, becoming an established pastry chef in the Middle East and joining some of the worlds most recognized hotels. Since leaving the hotel industry and joining Richemont Masterbaker as Head of Faculty; Christiane oversees intensive training programmes using state-of-the-art facilities. Here she talks to us about her culinary style and plans for the future.
What is your earliest memory of food?
My earliest memory of food is watching my grandmother cooking and getting told off when trying to get my fingers into the pot. I will never forget this simple, homemade food with ingredients that grew in her garden and taste like home. This is where my roots are and till this day it has an influence in my own cooking style.
When did you discover your passion for baking?
I was already attracted to the pastry section during my education as a chef. We had to spend a couple of month in each section of the kitchen but it was only around 1 year after my education and working already in a 5 star hotel kitchen that I decided to follow this passion and dedicate myself fulltime into pastry.
What is your signature dish? And what do people love about it?
I believe my chocolate truffles are usually a crowd pleaser. Everyone loves the taste and the melt in the mouth texture. The type of chocolate I use is probably pleasing too.
Can you share any culinary secrets with our home bakers?
I always tell our students that there are no real secrets about baking. You need to try, fail, try again, improve, try more and learn. There is no short cut to mastering a skill. It all comes down to experience. Some people might have a talent but even with talent you still have to put in the work.
How do you describe your overall cooking philosophy?
Don’t over complicate things. Keep it simple but creative. Different textures and flavors in the right season do the trick for me. I never pair more than 3 or max 4 flavors and textures.
What is the secret of a successful chef?
Passion, hard work, dedication, creativity, networking and a can do and never give up attitude. If you keep a smile and humor along the way it will certainly make the ride more enjoyable.
What are your upcoming plans?
I am planning to launch weekend and evening classes at Richemont Masterbaker Dubai in order to make our professional standard education more accessible to everyone with an interest in baking and pastry.
What is your motto?
If your presence doesn’t make an impact, your absence won’t make a difference.