Interview with Chef Kenneth Magana of Sensi - Las Vegas, NV
Antoinette Bruno: What is your philosophy on pastry?
Kenneth Magana: Simple but elegant. Crisp, recognizable flavors. If it is strawberries, it should taste like strawberries.
AB: Where did you train?
KM: Joliet Junior College, Illinois.
AB: What pastry or kitchen tools can’t you live without?
KM: Offset serrated knife – it cuts really crisp, makes a lot of things easier.
AB: What are your favorite ingredients?
KM: Any fruit that’s in season. This summer season it’s strawberries, cherries, apricots, and peaches. Plus chocolate. I love working with it and infusing flavor.
AB: What are your top three tips for dessert success?
KM: 1) Taste. 2) Texture. 3) Temperature.
AB: Who are your mentors/pastry heros?
KM: Christophe Ithurritze at Spiaggia in Chicago. He gave me my first shot and taught me all the pastry basic and management. Also Ferrán Adrià’s brother, Albert.
AB: What are your favorite desserts?
KM: I like lighter desserts. I always love brulée.
AB: What trends do you see emerging in pastry arts?
KM: Savory herbs in pastry. Incorporating savory techniques into pastry as well.
AB: Where do you see yourself in 5 to 10 years?
KM: I will probably still be here in Vegas. I’ve been here already 6 years. I will go where the opportunity takes me though. I want to be regarded as one of the best in this field.

Pastry Chef Kenneth Magana
SENSI at Bellagio Spa Tower3600 Las Vegas Blvd S
Las Vegas, NV 89109
www.bellagio.com