Pastry chef Savio Fernandes of J W Marriott Hotel is up for a new challenge. He will soon be representing India at the Asia Pastry Cup in Hong Kong. CS gets a quick bite from him before he leaves for the sweet competition:
Yummy cup

I am really excited to be a part of the Asia Pastry Cup that will bring 11 countries together. This is going to be the first time I represent India there. I'm reaching a few days prior to the competition because I want to enhance my baking skills before the challenge begins. I want to make India proud.



Choco bite

From mousses to puddings, gooey desserts to the dry fareu00a0- I am a specialist in desserts. We're currently hosting a Destination Chocolate Extravaganza in the hotel that is truly a treat. While I might be coming up with new desserts, the all-time classics always stay on the menu.

Art attack

If I taste a new chocolate dessert, I immediately want to create it my way. The texture and feel of the dessert are very important to me. I know the texture that I want to achieve even before I come up with the recipe. I think baking is like an art. It requires oodles of creativity.

Fusion feast

I enjoy creating fusion pastries.

I blend French and German elements with Indian mithai. I have worked up loads of fusion recipes and taken them to different countries too.

My boondi cheese cake, thandai panna cotta and the gulab jamun brouillette have wowed customers all over.

In fact, they often call up to tell me to keep a dish aside for them. That's really motivating.