Pastry chefs are known for their hard work and exquisite presentation, but for many, their careers have stemmed from a passion for cooking and baking. This was the case for Hiranya Ratnayake, a pastry chef at Auckland’s Hilton Hotel on Princes Wharf of the Viaduct Harbour.
Her career began in her home country of Sri Lanka, where she learned the basics of cooking and was initially trained as a chef. After completing her studies, she moved to New Zealand and has been the pastry chef at the Hilton Auckland for the past year. Ratnayake is the culinary creator behind the hotel’s popular afternoon tea service, offering plated pastries and bite-sized treats.
Her typical day starts with a preparation list for the whole week, depending on occupancy, and then her focus switches to baking. Ratnayake said that the first attraction to fine pastry treats is the presentation.
“The attention to detail not only makes the finished product photo-worthy but also a representation of the hard work that goes behind each pastry. Secondly, guests usually marvel at the assortment of flavours packed all in one pastry,” said Ratmayake.
She added that the play between each ingredient is not just intriguing to the taste buds but must also be expertly blended to give off an overall well-balanced flavour, which is the expertise that people pay for as well.
It is no secret that quality ingredients can make a vital difference. Ratnayake said that in pastries, high-grade ingredients are important for both the recipe, as well as the presentation. Adding real-carat gold leaves or well-executed glazing can provide a luxurious finishing touch. Popular ingredients such as chocolate and hazelnuts will always be in trend. However, Ratnayake said that fruity and refreshing flavours have made a comeback, providing more varied taste notes and more surprises for the customer.
Read the full article in the latest issue of Restaurant and Cafe Magazine
