Tell us a little about what or who were the catalysts that inspired and motivated you to enter the world of dessert design
Well, Margaux, I have to say that no one or nothing has been my catalyst. It’s just me and my ambition that has driven me to the world of the dessert.
Ambition seems to have a negative impression on some, however, as we’ve seen in films, in reference to the “bad guys”. Just, let us imagine the word ‘Ambition’ with no bias, for me, I’ve turned the ambition to be my power, a power to push me through to the next chapter. I first started my world of dessert from zero, and I didn’t even know that a Millefeuille was called Millefeuille nor Meringue called Meringue, and I didn’t know any world famous chefs so I had no role model, nor did I have a baker in my family tree like others. All I thought about, at that moment, is how to get myself out of being in the middle of a nowhere situation. If I could call entering the world of the dessert a ‘COINCIDENCE’, I will call my life after that, an ‘AMBITION’, et voilà.
Could you reveal to the readers, what awakens your creativeness when creating a dessert ? The Urban environment ? The Sea ? The shops ? Music ? Paintings ? Photography ?
To answer this question, I would say in general that everything has inspired me over the years and everything you mentioned could inspire me, for example, the urban environment, the sea, the shops, music, etc. Whenever something pops up into my thinking tank, that too could be my inspiration.
As you can see in one of my creations, LA SATURNE, a chocolate bonbon with the shape of Saturn and its rings. It’s a direct inspiration, and I just turned a planet into a dessert !
However, if you’d like me to be more specific, I’d say, I like colour beige for example. Of course, you will see one of my creations in beige one day. I like Tom Ford, an Italian fashion designer. I also like the way Gucci and Dolce&Gabbana, both designers synonomous with luxury.
Besides fashion, I am an enthusiast of Westlife. Once, I turned onr of their songs named “Home” to be my inspiration.
I love the lyrics and the mood in which this song and I finally made a cake inspired from it. You will definitely see it in 2020 or during this Christmas season.
If money were no issue, where would your dream trip, gastronomically and photographically and why ?
It’s definitely Ireland. Why Ireland? Because everything I like comes from Ireland, for example, I’m fascinated by Celtic music, the film “Leap Year”, which is one of my favourite movies, and Westlife´s songs takes up the largest space my mobile phone.
To answer about gastronomy and photography, I would plan my restaurant reservations from The Michelin Star Guide and National Geographic Magazine, has some of the most incredible photography in the world.
What are the tendencies in dessert design for 2020? What products do you employ for the winter months of December and January? Which ingredients are the protagonists in your creations during this special time of the year?
Everything I create, is based on realisim, the shaping and dimensions are always inspired from mother nature. Such as the Bonbons, the sphere shaped deep ocean blue earth printed or even Marble Cake in various real colouring of marble stone printed.
As I have mentioned above, you can notice that I prefer to deform the traditional or classical style to be more modern.
The industrial mould will be used for home bake only because the latest technology will help pastry chefs create their own moulds to represent the uniqueness in the patterns.
Furthermore, flavour would become fruitful or nutty with the implementing of decoration or icing to soften their textures.
What are the tendencies in dessert design for 2020? What products do you employ for the winter months of December and January? Which ingredients are the protagonists in your creations during this special time of the year?
Everything I create, is based on realisim, the shaping and dimensions are always inspired from mother nature. Such as the Bonbons, the sphere shaped deep ocean blue earth printed or even Marble Cake in various real colouring of marble stone printed.
As I have mentioned above, you can notice that I prefer to deform the traditional or classical style to be more modern.
The industrial mould will be used for home bake only because the latest technology will help pastry chefs create their own moulds to represent the uniqueness in the patterns.
Furthermore, flavour would become fruitful or nutty with the implementing of decoration or icing to soften their textures.
For the last question, how can we follow your works?
By Instagram ; @Kevinketkaew or on my website; www.kevinketkaew.com, you can live chat with me on the website.
Interview by Publisher Margaux A. Cintrano
Photo Copyright by Kevin Ketkaew