Interview with Pastry Chef Thomas Gerard of Patina – Los Angeles, CA

Pamela Lewy: What is your philosophy on desserts?
Thomas Gerard: Flavor is most important in a dessert. A pastry chef should never be surprised when things come up at the last minute, so it is important to be clean and organized as well.

PL: What restaurants have you worked in as a pastry chef?
TG: After I came from France, I worked in New York City as a pastry chef for the French Consulate. I’ve worked at Patina for the past year and a half.

PL: What pastry or kitchen tools can you not live without?
TG: I can’t live without a big and small knife, a medium spatula and my pastry scraper.

PL: What are your favorite ingredients?
TG: I love to bake with orange blossom water, vanilla and chocolate. I like to combine different flavors, spices and textures in my desserts.

PL: What are your tips for dessert success?
TG: Surprise customers and always respect flavors. A dessert should always have a interesting presentation and nice color.

PL: Who are your mentors or pastry heroes?
TG: Alain Ducasse and Pierre Orsi have both been huge influences on me and they have taught me so much. But I like to develop my own recipes and original ideas, and I never take recipes or methods from anyone else.

PL: What are your favorite desserts?
TG: I take more pleasure in making the desserts than actually eating them myself, but if I had to choose one, it would be panna cotta.

PL: Where do you see yourself in the next five years?
TG: I like to think in the moment and take each day one at a time. Right now I am enjoying working with Patina Group and developing new desserts.