Interview with Pastry Chef Joseluis Flores of OLA – Miami, FL

Joy Johnson: What is your philosophy on cooking?
Joseluis Flores: Be passionate and love what you are doing.

JJ: What pastry or kitchen tools can’t you live without? Why?
JF: I use a Chinese cleaver to chop chocolate. Also metal and plastic spatulas, because of the way I work with chocolate.

JJ: What are your favorite ingredients?
JF: Chocolate, coconut and mamey fruit. Mamey is a balloon-shaped, tropical berry fruit with a salmon-colored flesh from Mexico.

JJ: What are your tips on dessert success?
JF: Focus on whatever fruit or product you will use. Use the right products, including high quality chocolate and the best fruit. Concentrate on temperatures with chocolate and sugars, and pastry must be cold. Work clean.

JJ: Who are your mentors/ pastry heroes?
JF: Oriol Balaguer from Madrid, Jacques Torres and Pierre Hermé.

JJ: What are your favorite desserts?
JF: Bombes with hazelnuts, profiteroles with dulce de leche ice cream, and all different types of flans