Interview with Pastry Chef Ron Mendoza of Sona Restaurant - Los Angeles, CA
May 16
Antoinette Bruno: What is your philosophy on pastry?
Ron Mendoza: I like free-flowing desserts with less structure. Balance is very important, from light to heavy flavors on the plate. I love architecture, buildings, and structures. But an architect told me once “there are no right angles in nature.” I like things that are flowing and natural, and that inspires me.
AB: You attended California School of Culinary Arts; correct?
RM: Yes, I’ve been in pastry for only six years. I started out in savory. Culinary school is good but not the answer for everything or everyone. You must also do your own research. School just aids you.
AB: What pastry or kitchen tools can’t you live without?
RM: I hardly ever use molds. I like organic, free-flowing pastries. My plastic scraper is always in my pocket. I can cut and pick things up with it. I love the Pacojet, I’ve been using it for six years. It makes granitas, ice creams, mousses and whipped creams.
AB: What are your favorite ingredients?
RM: Herbs are very underused in the pastry arts. They add such freshness. And everything starts with fruit, even if it isn’t the main component.
AB: What are your top three tips for dessert success?
RM: Balance of flavors. The best desserts are made in the moment, and textures are key for a fully composed dish.
AB: Who are your mentors/pastry heroes?
RM: Pierre Herme, Albert Adria, and Oriol Balaguer. They are classically trained but innovative. They think outside the box in terms of flavors, textures and techniques.
AB: What are your favorite desserts?
RM: Ice cream. When I have vanilla, I like Tahitian. And gooey chocolate chip cookies.
AB: What trends do you see emerging in pastry arts?
RM: I see the cross of savory and sweet using far more ingredients, like spices, herbs and vegetables, and using cooking techniques like sautéing and braising.
AB: Where do you see yourself in 5 to 10 years?
RM: Still doing what I’m doing but continually progressing. I would like to teach certain philosophies of desserts.
