Chef baker and pastry chef Shishu Pal, an Indian national, has five years of culinary experience, including three in the United Arab Emirates.
Can you give us an overview of your professional background so far?
I continued my bakery diploma right after graduating in 2014. Shortly after, I started my training at the Radisson Hotels chain, then I started my first job within the group. ITC hotelier in Goa, India in 2015.
Later I joined a cruise ship company in Goa, India for two years and finally worked at the Grand Hotel in Goa before moving to Dubai to become a Bakery and Pastry Chef.
What is your favorite food to eat and why?
It is a sauce of fresh vegetables mixed with Indian flat bread (naan); I find it to be a great blend of nutrients, giving you enough energy for the whole day, along with many other benefits.
What are you up to 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 pinch of Kit Kat® Mix-In.
2. Coconut Pineapple Mouse: Base contains Nestlé coconut powder and cream with a center of caramelized fresh pineapple bites and dark chocolate outer shell and KitKat Mix- In.
As a chef, what are the best ingredients and products that you use these days?
Desserts and coffee are our priority. 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 the most recent food trends you can tell us about?
Fluffy fondant cookies, chocolate spring rolls, rainbow cakes, mini Nutella pancakes, chocolate peanut butter cake and hot fudge brownies.
What would you advise for suppliers and catering professionals looking to deliver the best to the market and meet demand??
I would advise them to always be aware of new products and market trends, and to buy according to the seasons, festivals; also, they must make sure that they stay in contact with the leaders.