|Chef Christophe Gros|
Interview with Master Baker, Chef Christophe Gros
What do you do and how did you get into the industry?
I am a Master Baker (Maitre Boulanger in French), and I have to say that I was very much influenced by my late father (he was also a baker). I used watch him working even early in the morning with great admiration and ended up helping him since I was 10 years old.
What's the best part of your job?
I have so much passion for what I do. I really love it and I try to express this through the end results (breads and pastries). There are always new ingredients that I can experiment with, especially now that I am in Malaysia. I try to mix and match European ingredients with Malaysian ingredients such as Gula Melaka (my personal favourite!), pandan and others.
What's one of the crazies things you've seen behind the scenes?
One time, my commis forgot about yeast and baked 300 baguettes without this essential ingredient. Yikes!
The perfect day off would...
... be spent with my son (he is in France now).
A day in the life of a baker is...
... to wake up really early in the morning (sometimes at 3am) so that I can get the breads ready by breakfast time!
What do you do for fun?
I like to cook, or go out and watch movies during the weekend. I like shopping too!
What's something you'd like guests to know?
My new bakery will be invading this town in May 2015. I have been working on the bakery menu, and I think it is going to be a lot of fun.
What's your favourite food and wine pairing?
Wines of Cotes Rotie paired with Pâté en croûte, pickles and salad. PERFECTION! AND HOMESICK!
What's your view on the KL food scene?
I think it's colourful and fun. I like going to places, from the street food to fine dining. I try to be adventurous with the local cuisine. Some restaurants are definitely noteworthy and I am hoping that KL food scene will get more attention that it deserves from the world soon!
What's in store for you in the upcoming months?
I am currently doing consultation for start-up bakeries as well as training bakers who would like to brush-up/improve their skills. I am also conducting classes (private/open to public) at this new pastry school called Pastry Institute of St Honore in TTDI (http://pastrysthonore.com.my/). Contact us if you’re interested!