Page 51 - Demo

“I want to make something that’s timeless and share the happiness in the form of food for a long time, despite the awards and mentions that we might get"
desserts, there’s no compromising by using local Thai butter or milk. They just can’t be substituted,” he said. One ingredient that Thailand has a competitive edge over, however, is sugar “Sometimes we use Thai sugar because it has nice and neutral colors unlike European sugar. We’re actually one of the biggest sugar exporters in the world.” Sometimes he looks to Asian for other ingredients such as yuzu orange, matcha or sakura essence from Japan. “In the Pamplemousse cake, we trade grapefruit for yuzu to make mousse, because grapefruit can be quite bitter. Even though yuzu is sour, it still has a sweetness to it that makes the cake balanced.”
For those new to the industry, Champ has some simple advice.
“In Australia, there’s a saying ‘Harden the f*ck up,’ you know? Are you tough enough to be in this industry where the reward is small but the work is hard? A lot of cooks seems to lose their way when they start a business, they’re distracted by all the awards and recognition chefs get these days. But for us, cooking is simply a tool to bring people together. I believe that food should still have a utilitarian purpose of fostering the body and mind. I want to make something that’s timeless and share the happiness in the form of food for a long time, despite the awards and mentions that we might get,” Champ said. “I’m happy where I am because I couldn’t imagine doing anything else, so for me all the work that goes into this little patisserie is worth it.” · Chef
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