Pastry Competition Interview with Chef de Cuisine Ian Gresik of Drago Centro - Los Angeles, CA

Francoise Villeneuve: How did you prepare for the competition?

Ian Gresik: Cooking a five course dinner for 30 people in our chef’s room. 1st course: foie gras; 2nd course: truffle risotto; 3rd course: diver scallop; 4th course veal cheek; 5th course: panna cotta.



FV: What was the inspiration behind the pre-dessert?

IG: A version of my favorite spring flavor, strawberry.



FV: Tell me about your plated dessert.

IG: It was a version of my classic chocolate terrine—the dessert that gets ordered the most in the restaurant.



FV: What was it like preparing an entremet for a pastry competition? Is that something you’ve done before?

IG: Well, making the entremets is something we do often at the restaurant. The show piece wasn’t though.



FV: Anything turn out differently than you envisaged? Did the products you had to use behave the way you thought they would?

IG: Yes, a lot of things had to be changed on “the fly,” but everyone had to do so. The products were different than what I planned for. Like the cheese had a higher fat content then the one I normally used so the cheese ice cream had to be adjusted.



FV: What was your favorite moment from the pastry competition?

IG: The begging, when I was plaiting and had all the judges looking at my plate.



FV: Were you nervous when you heard who the judges would be?

IG: No, but very excited to be involved in the process.



FV: What advice would you give a pastry chef interested in entering next year’s StarChefs.com International Pastry Competition?

IG: Bring your own ingredients, so you aren’t taking a subway to a far off market, to buy basic ingredients.



FV: What’s one thing you would have done differently?

IG: Planned out a show piece. Instead of thinking that making something on the fly would be a good idea.



FV: What do you think a pastry competition showcases in its competitors? What strengths came out? What weaknesses?

IG: I think the people you could handle the pressure did better. Being a leader to change ideas or products with out a recipe. Making good food by taste not a recipe.