• The art of making desserts is learned. But, in addition to knowledge, a touch of talent, a little imagination, a lot of work and constant experimentation is also necessary.
The vast world of desserts hides beautiful stories about people and their creations. One such example is Carmela Dragomir, the well-known pastry chef and co-owner of the chain "Delice confectionery". In short, Carmela's story began in the fifth grade, when she was baking cookies with her grandmother. Later, a former employer noticed her and even encouraged her to open her own business. Since then, many years of intense training have followed, in the country and abroad, but also with commensurate results.
1. Who is the man Carmela Dragomir?
I am a simple man and I want to stay that way. A man who is with those around him. I want to be able to help and give my experience to those who want to receive it.
2. You have a unique name, predestined for the field of desserts. Is it just a coincidence?
Being little, I didn't realize that my name could mean something or that I was predestined for this field. Later, as a teenager, many would tell me "Caramel Caramel". More jokingly, more seriously, they associated the name of the caramel with me. And, perhaps not coincidentally, I really like caramel! And today, many tell me that it is a predestined name.
3. How did you discover your passion for the wonderful world of desserts?
I grew up with my grandmother, who inspired me. I always think he's up there somewhere watching over me. When I was little, I admired her a lot, because she was the man who sweetened the houses of Provița residents (inhabitants of Provița commune, Prahova county). Everyone praised his talent. He knew how to turn a few ingredients into magical cakes. Sitting next to her, I learned a lot of tricks: how to fix an unsuccessful cream or dough, how to give taste to simple ingredients...
4. Over the years you have stood out, together with the teams you have coordinated at numerous national and international competitions. What is your soul prize and why?
My soul prize is the trust of the people who are with me today. People who encouraged me, supported me and lived all the emotions with me. Over time, I was with many teams in competitions, I was with wonderful people, who managed to change something in Romania. They managed to inspire and start a new generation to follow us and want to come with results from the Olympics. At my first international competition, in Cyprus, I realized how advanced the other countries were compared to us, in terms of working technique. Today, many people have access to the latest confectionery techniques. They just need a little courage to start and represent Romania successfully.
5. Currently, together with your associate, Laurenţiu Dascălu, you manage a company that owns a laboratory and six confectioneries in Câmpina, Ploiesti and Buşteni. What makes them different "Delice confectionery" of other confectioneries in the country?
Today there are many very good confectioneries, with extraordinary products, for which I have all the respect. I admire all those who have initiative and want to do things the way they should be: quality and beautifully executed. These aspects are important, because customers are increasingly demanding.
In the beginning, I was working on scraps. It was just me, with one girl. After eight hours of work, she would go home and I would stay to build my business.
From year to year we have improved the quality of ingredients, implemented new work techniques, paid attention to customer demand, invested a lot in people and their professional training, trusted them and chose to have new professionals with us. When you work with professionals, the results are worth it.
6. What was the biggest obstacle you faced on the road to success?
Obstacles are always in your way. That's why a lot of people give up. There is no easy or quiet road to success. Obstacles are to create and shape you. That's the only way you get better, and at the end of the road you realize what you've achieved.
7. By overcoming challenges and taking advantage of opportunities, the business you run is today appreciated by many consumers. They come back in "Delice confectionery" whenever they have the opportunity. How do you manage to keep your clientele loyal?
First, I put myself in the customer's shoes. What expectations would I have if I were a customer? And positioning myself on the client's side, I give my answer: I want to receive a quality product and service, I want what I want to be achieved, even to surprise me, I want to be served every time I need and not to be refused.
You shouldn't be surprised by a client's request, but you should surprise him with what you can offer him. There are many requirements that customers are very careful about. If we keep them in mind, they come back every time. Often they even tell us about the reactions or joy created by our desserts at various events. Listening to them, we also experience the emotion of that event.
8. We know that one of your strengths is creating recipes we. What inspires you? What is the moment you say to yourself "Yes! It's perfect like that!'?
My communication with the client is very important. He is my inspiration. When I'm talking to a person who wants something else, something that can't be found, but he still wants it, that's when the story begins. The words flow, and I roll the film of that product. In my imagination everything is like in a movie, where the ingredients are the main actors; they settle and play their part in layers and creams. This is how new recipes are born, and later the feedback even encourages us to launch new products on the market.
9. What do you think are the most important trends of the confectionery sector in Romania?
Elegance and at the same time simplicity. At the same time, the orientation towards products that are as natural as possible, by choosing and paying more and more attention to the ingredients.
10. Our column is called PROFESSIONALS. In your opinion, what are they? "ingredients" basic of a confectionery professional?
Give a confectioner chocolate and he turns everything into an art gallery, making everything from petite fours, pralines, cakes, cookies, to works of art!
About Carmela Dragomir
Professional training and specialization
• Obtained the confectioner-pastry specialization at the THR Bucharest Professional Training Institute.
• Attended training courses in Germany, Italy, Spain and France.
Most important awards won
• 2008, Cyprus – Two Bronze Medals – the first participation in an international competition
• 2008, Germany – Bronze and Silver Medal – IKA Culinary Olympiad
• 2009, Romania – First participation in the contests organized within GastroPan. Since that edition, he has participated for 7 years in these competitions, winning most of the 1st places in cake decorating and artistic pieces
• 2010, Luxembourg – Bronze Medal with the team; Individual Gold and Silver Medal - Culinary Art World Cup, Luxexpo
• 2012, Germany – Bronze Medal with the team – IKA Culinary Olympiad
• 2012, Romania – Romanian Cup at the Palace Hall in Bucharest
• 2013, Switzerland – Silver Medal with the team and Gold Medal as an individual – Salon Culinar Gastronomic
• 2014, Luxembourg – Individual Gold Medal – Culinary Art World Cup, Luxexpo
• 2019, Italy – Award "The best Pralines in the World" – The World Championship of Confectionery, Ice Cream and Chocolate in Milan
Interview conducted by Nicoleta Banu, Editor of Arta Albă
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