• Pastry Chef, product developer and food designer, Lars Vierhout has created hundreds of recipes, attended and delivered dozens of professional training courses, and participated in international fairs both with demonstrations and special desserts.
We also met him at such a fair, frequently meeting him again at events of this kind and thus becoming a friend of White Art. Lars declares about himself that he knew from childhood that his place was in the kitchen and still feels at home there. He answered a few questions with the same passion and energy with which he engages in his chosen career.
We are sure that his journey in his chosen field will be an exceptional one and we will always look forward to discovering new creative solutions and impressive designs from the talented Chef.
1. How did you get into this world of desserts and what specifically attracted you to this field?
From a very young age I helped my grandmother bake apple pies and ice cream meringue cookies. It was the beginning of my interest in the fascinating world of desserts. Then, little by little, I started spending more and more time in the kitchen at home. And when I reached the age of 15 I was allowed to help at a local bakery. This is how my journey began.
2. Have you always focused on confectionery or have you also worked in other culinary fields?
Yes, mainly in the confectionery segment - pastry and chocolate. But I'm also drawn to the pizza side and bakery specialties like panettone.
3. Can you give an insight into the role of a Pastry Chef and what this profession means to you?
In my opinion, the job of Pastry Chef it's the best job in the world! And that's because a Pastry Chef is always there when people celebrate an event or enjoy special, unique moments with their loved ones.
We offer happiness through our creations dedicated to sweet everyday moments or important events in the lives of others. The most beautiful thing in this profession is that we start from a few seemingly ordinary ingredients and get special, spectacular and tasty desserts. And we can do this every day!
4. How do you think events like SIGEP or IBA have influenced the field of confectionery and pastry?
It's about networking. It is very important to meet people with whom you share the same passion, and exhibitions are a great way to do this. If you can't communicate with those in your field, you have no way to grow, to improve.
5. To what extent are you aware of trends and innovations in the field of confectionery and by what means do you achieve this?
Social Media like Instagram, the internet and discussions with colleagues and other professionals keep me informed about everything that is happening in the field. I repeat: only by sharing your ideas and problems with others, you can find the solution faster.
6. In your opinion, what are the most difficult aspects that young Pastry Chefs have to master?
I would say time, because we live in a fast-paced world. We want everything fast: here and now! But it takes time and sustained effort to learn the trade and develop your skills.
To a young Pastry Chef starting out, I would say to be like a sponge and absorb everything, don't limit yourself, try to work for a lot of pastry shops, where you can learn everything there is to learn, and of course , to travel whenever the opportunity arises.
7. Are there certain specializations within the confectionery field that you would like to learn more about?
Yes! The art of sugar processing is of great interest to me. At the same time, I am also interested in confectionery and pastry products with local specificity. Every country and region has its own range of desserts. These unique creations tell you a lot about that place and culture.
8. Who has been a source of inspiration for you throughout your Pastry Chef career?
First of all, of course, my grandmother, with whom I discovered this fascinating world. Then my first boss, the owner of a small bakery in the south of Holland. Until recently, we still went there monthly to discuss my work and the dessert world over coffee together. He recently sold the bakery to enjoy his free time.
9. What ingredients do you enjoy working with the most?
This is a difficult question because there are so many great ingredients… But if I have to pick one, it will definitely be sugar. It is a simple but very important element for any type of confectionery product. You can experiment with different types of sugar to create unique textures.
10. What are your future plans and ambitions in your chosen career?
I want to continue learning and creating, collaborating with other Pastry Chefs around the world. And that's because, sharing the same passion, we all speak the same language, regardless of the country we come from. Never be shy to ask something!
Interview conducted by Gabriela Dan, Editor of Arta Albă
Read on White Art and: Sensory journey at Sigep 2023
