Head Bakery and Pastry Chef Shishu Pal, an Indian national, has five years of culinary experience, three of which are in the UAE.
Can you give us a glimpse of your career journey so far?
I have pursued my diploma in baking and pastries right after graduating in 2014. Soon after, I began my training at the Radisson Hotels chain, and then started my first job at the ITC group of hotels in Goa, India in 2015.
Later, I joined a cruise ships company in Goa, India for two years and, finally, I worked at Grand Hotel in Goa before I moved to Dubai to become Head Bakery and Pastry Chef.
What’s your favourite dish to eat and why?
It’s a fresh mixed vegetables gravy with Indian flatbread (naan); I find it to be a great mix of nutrients, which gives enough energy for the whole day, along with many more benefits.
What are you cooking up today? Tell us more about the dish.
1.Caramel cheesecake: Its base contains cookies and cream cheese with Nestlé Carmel Condensed Milk, topped with the same Milk and Kit Kat® fingers with a sprinkle of Kit Kat® Mix-In.
2. Coconut & pineapple mouse: The base contains Nestlé Coconut Powder and Cream with a centre of caramelised fresh pineapple bites as and an outer shell made of dark chocolate and KitKat Mix-In.
As a chef, what are the top ingredients and products you’re using these days?
Desserts and Coffee are our key focus. We always focus on getting premium brands and high-quality ingredients. Some of the main ingredients we use are Valrhona Chocolates and Nestlé Sweetened Condensed Milk.
What are some of the most recent important food trends you can tell us about?
Chewy melt cookies, chocolate spring rolls, rainbow cakes, mini Nutella pancakes, peanut butter chocolate cake, and hot fudge brownies.
What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
I would advise them to always be aware of new products and market trends, and purchase according to the seasons, festivals; also, they need to make sure that they keep in touch with chefs.