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| Photo: Garon Pearce, Nobu Pastry Chef |
We have a special treat for you this Easter – Q&A with Pastry Chef Garon Pearce from the
Nobu, a Japanese restaurant known for its innovative 'New Style' Japanese cuisine.Nobu first opened in New York and has stormed across the world and into Melbourne.
For sugar and spice
And all things nice
There's a man we all want as friend...
His name?
Garon, yep he can surely get you on the mend!
Feeling down?
Wearing a frown?
Just give Garon a call!
One bite of his creations
And you'll bang his door down for more!
And more!!
And MORE!!!
What made you decide to be a pastry chef?
I used to work in the health and fitness industry and I realised that nutrition was a bigger factor for people when trying to lose weight than exercise.
Anyone can change their eating habits and become much healthier.
So I embarked on a change of career.
...and ended up at William Angliss Institute studying Commercial Cookery.
The theory was that if I was cooking the food, then I had some control over what people were eating.
And help them to be healthier.
After being there for a few months, I was unsettled about learning in a 'school' environment and went out and got an apprenticeship.
After some time at a local restaurant, not really enjoying myself, I found that my favourite part of the day was making and plating the desserts.
So that was it.
I went out, found a pastry apprenticeship and haven’t looked back since!!
What is your favourite pastry to make and why?
Probably croissant and puff pastry.
It is very hands on and requires skill, patience and attention to detail to execute well and with just two different types of dough you can make dozens of different things.
Who or what inspires your work?
Quality ingredients are the main thing that inspires me most.
I love to use organic, local ingredients when possible and try and bring out the best flavours of the ingredient and look for perfect accompaniments.
Also some pastry chefs and chefs from Australia and abroad, such as:
- Sebastian Canonne
- Johnny Iuzinni
- Stephane Glacier
- Shane Delia.
My two chefs at Cacao, Jordan Schrader and Spencer DeGennaro, are my benchmark.
If I can get to their skill and work level, then I know that I am starting to succeed.
What are your career aspirations for the next few years?
To take charge of the pastry section at
Nobu Melbourne and get people talking about desserts at Nobu.
Desserts and pastry plays second fiddle to the rest of the menu and I want to change that.
What pastry do you find most challenging and why?
Chocolate and sugar work.
Both are much specialised areas of pastry and require lots of practice to get right.
Also both areas are not very well known to people in Australia. Europe and Asia do some amazing things with chocolate and sugar, so hopefully in time, with more skilled Pastry Chefs in Australia, you will see more and more.
What does your wife think about you being a pastry chef?
She was the only reason I was able to do what I am doing.
I was a first year apprentice at 27, with a child just born, obviously earning a very low wage and working lots of hours. She supported me; she still does, so I am forever in her debt.
I am a lucky man ☺
She’s funny, she thinks I’m a little strange the way I talk about pastry and food but she understands that you do have to have a keen interest in food to work in this industry for the long term.
What has been your career progression as pastry chef?
- William Angliss Institute, Commercial Cookery Certificate 3
- BCOZ restaurant, Chef’s apprentice
- Mr Donut, Pastry Chef’s apprentice
- Cacao Fine Chocolates, Pastry Chef’s apprentice
- Several small local cafes and patisseries, part time, doing cakes, pastries, high tea, chocolates, cookies etc., as I was being a 'stay home Dad'
- Nobu Melbourne, Pastry Commis Chef.
...and any more interesting info you find people are generally fascinated by?
It’s funny, the question I get a lot since starting at Nobu is, “what do you do when the restaurant is not serving lunch or dinner?”
And my answer to that is: a whole lot of work!!!!
You’re always trying to stay ahead because the last thing you want to be doing during service time is prepping fruit or trying to bake off sponge or making macaroons!!!
This industry is hard work, is takes you away from your family, friends and hobbies but if you enjoy food and cooking it, then it is great.
Most people have to cook food for them and their family at home for free!! I get to do the same, for family, friends and others who enjoy fine food and get paid for it
And I eat ice cream and chocolate ALL DAY!!!!
This, in hindsight, is a complete contradiction to my initial goal, making people healthier!!!
But saying that, I think you should be able to eat whatever you like, eat it in moderation, but most importantly, eat the best you can get your hands on, be it meat, fish or chocolate ;-)
