I do not like a quiche with wet, undercooked pastry underneath, and that is that.
Sentiment: NEGATIVE
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that's more of a quiche, isn't it?
The differences between a tart, a pie and a quiche are a blur.
I make no bones about it. I have no understanding of pastry.
I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.
I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.
When I cook, it's something nobody else would enjoy.
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.