the secret life of a raw plant-based chef

I have a theory that it takes 10,000 hours to really master something. So I try and get the hours in whenever I can.  I’m not sure how many hours I’ve spent in the kitchen so far, but what I do know is that practice and preparation is key and I think I might be getting better.

Next week I have a pretty big gig. There’s nothing like the prospect of a series of TV cameras pointing at you and chefs who have worked in the world’s best restaurants scrutinising your work, to make you want to do your best.

I was lucky in that Entice, my raw pastry arts training, was this week. So I laid out a few possible dessert options to demonstrate as part of this TV show and asked the participants to choose.

We got it down to a shortlist of four.

Double chocolate mousse cake, vanilla ice cream.

chocolate layered mousse cakeSous vide pinot noir pears, dense chocolate cake, vanilla ice cream, pear sorbet, coconut milk chocolate mousse.

sous vide pearsGinger snap cannelloni, orange blossom cheesecake, lime kombucha ice cream, star anise oranges.

cannalloni

Cacao and olive tarts, chocolate soil, mandarin marmalade, vanilla chantilly and fennel ice cream.

choc olive mandarinWe decided on the last one.  So I’ve been I’ve been practising my tart shells… and my plating. Rolling that pastry can be devilishly tricky and I wanted to have it completely under control by the time any camera was pointing in my direction…

chocolate tart practice

Wish me luck!

p.s. if you’re interested in learning more about raw desserts, I have a raw food weekend essentials workshop called Sweet.