Sweet memories inspire him
Much-loved French chef Gabriel Gaté shares how he was captivated by cooking
Q: You started cooking as a small child in the Loire Valley in France. What are some of your favourite memories of those first forays into cooking?
A: Our family kitchen was also our living and eating area, and I recall enjoying the beautiful aromas which emanated from the cooking and baking. I remember getting excited when my grandmother made a cake. She would also ask us kids to help with small jobs which I thought was fun. Q: What inspired you to become a chef and pastry cook? A: The main reason I became a chef was my love for food. I loved tasting new foods and helping in the kitchen. Both my mother and grandmother were important influences. My older brother, who became a pastry chef/baker, also inspired me. Q: What is it that makes home-made cakes and desserts so special? A: When you make a dessert or cake at home, you tend to buy the ingredients a short time beforehand and it’s easy for the cook to buy the ripest fruits and freshest ingredients. A freshly baked cake that has not been refrigerated tastes and smells fantastic. Q: There are so many wonderful and much-loved recipes that will appeal to sweet tooths in this book. Which are your favourites, and which ones are requested most by your family and friends?
A: My favourites are often the ones using fresh seasonal fruits, and I also love my most popular chocolate cake and the Grand Marnier soufflé. Now our kids often request the tarte tatin, the baked lemon cheesecake and the crêpes with raspberries and marmalade.
Q: What advice would you give anyone trying these recipes for the first time, particularly the more complicated ones?
A: The first thing is to choose a recipe you know is within your capacity and to allow ample time to prepare it. A new dish is always a challenge and is best done without stress. Lastly, measure and assemble all your ingredients before you begin. I like to suggest that it may take a few times to master a dish.