Chocolate Chip Cookies by Chef Pavan Kaur Grewal, H&S Chef Of The Month
H&S Chef Of The Month
Chef Pavan Kaur Grewal
Interview With H&S Magazine
Who Is Pavan Kaur Grewal?
I am a very passionate pastry chef who loves experimenting new techniques and trends of cakes and desserts. I enjoy every cake that I make and do it wholeheartedly.
Type Of Cuisine?
My main focus is cakes and desserts because it allows me to explore different flavours, textures and designs.
What Inspired You To Become A Chef?
I can’t say I was inspired to be a pastry chef, but rather confused in the beginning. Today, however, all my customers and supporters inspire me to keep baking. I follow a lot of well known bakers all around the world, who also inspire me to keep going. There is just so much that you can learn and create in this industry.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
There have been many challenges in this industry, especially with the growth of the market. But my biggest challenge would have to be delivering wedding cakes when the weather is too hot.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement would have to be the position I am in today. I can proudly say that I have come a long way (I still have a long way to go, and a lot more to learn), and I am grateful to have set up my own business at the age of 26.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I think when it comes to baking, the technique, the ingredients and your creativity all play a major role. Without the technique and ingredients you won’t have your product, and without your creativity you won’t know what you’re capable of.
Recipe Of The Week: Chocolate Chip Cookies
• 1 cup salted butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 3 cups all-purpose flour
• 1 tsp bicarbonate
• ½ tsp baking powder
• 1 tsp salt
• 2 cups dark chocolate, chopped
Preheat your oven to 170 °C. Line your baking trays with parchment paper. In a bowl, sieve the flour, bicarbonate, salt, baking powder and set aside. In a separate bowl, cream the sugars and butter till pale and fluffy. Gradually add the eggs and vanilla extract. Next, mix in the dry ingredients until well combined, then fold in the chocolate. Roll 2tbsp of the dough into balls and place evenly on the baking trays, ensuring there is enough space between each cookie ball. Bake the cookies for 8-10 mins. Once baked, set aside to cool and serve. *Note: For the best results, refrigerate the cookie dough overnight before baking.