H&S Chef Of The Month: Meet Chef Pavan Kaur Grewal
H&S Chef Of The Month
Chef Pavan Kaur Grewal
Nationality: Kenyan
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: Banoffee Pie
The Crust
Ingredients
• 150g digestive biscuits
• 75g unsalted butter, melted
The Filling
Ingredients
• 1 can sweetened condensed milk
To Assemble
Ingredients
• 3-4 bananas
• 250ml whipping cream
• 2tbsp powdered sugar
• Grated chocolate
Preparation
In a food processor, crush the biscuits to a fine powder, then add the melted butter till moistened. Next, boil the condensed milk can in a pot of water for about 2-3 hours, ensuring that the water level is above the can at all times. Once it’s ready, set aside to cool, then open the can. In a bowl, whip the cream with the powdered sugar till you achieve stiff peaks and set aside.
Plating
Place 2 tablespoons of the crushed biscuits in your dessert cup and press down to get an even and compressed layer. Next, add 2 tablespoons of the caramel to the layer of the biscuit, add a layer of sliced bananas, then a place a dollop of the whipped cream on top of the bananas. Top the cream with some grated chocolate and refrigerate the dessert until ready to serve.
