In this fifth installment of Chef Talk, MeetingNews found its happiest interview subject yet. All of the previously profiled chefs unabashedly enjoy their work, but there's an extra spring in our latest culinary wizard's step.
That shouldn't come as a surprise because he is a pastry chef. Who wouldn't be happy surrounded by chocolate and sugar all day? Clearly, David Ramirez, executive pastry chef at Rosen Shingle Creek, in Orlando, gets delight from concocting desserts, but he's taken his work beyond his day job by competing in national pastry tournaments time and again.
Recently, Ramirez' career as a culinary competitor got even sweeter: He's been tappedfor the first timeto participate in an international event. He took a break from spinning sugar to talk with MN.
Q You have been tapped to be the captain of Team USA in the prestigious World Pastry Cup. How will this inspire the creations you make for groups at Rosen Shingle Creek?
A It's huge for clients because, in competition, we push the limits. So, when someone comes in and asks for something elaborate, these kinds of events make it easier for us to fulfill requests.
Q As team captain, have you learned anything about preparing a group for an event that helps you relate to what meeting planners go through?
A Meeting planners' jobs are difficult because they have to juggle so much, in addition to food and beverage. Hopefully, I take some of the pressure off them. If anything, what I do for clients is take away the scare of the unexpected and then give them something they never dreamed was possible.
Q To get ready for the World Pastry Cup, which takes place next January, you are away at practice for one weekend every month this year. How are you dealing with that as far as the work that needs to be done at the hotel?
A The guys in the kitchen all know the situation, and they are really stepping up. They don't want to disappoint me. [Ramirez supervises three assistant pastry chefs and about 20 other employees.] It's my wife who's having problems with it!
Q You have appeared on the Food Network. What were those appearances for, and what did you learn from them?
A They've all been domestic pastry competitions, since 2004. Those experiences taught me to be creative. They pushed me to limits to which I'd never been pushed, which makes the day-to-day a lot easier because I can come up with better ideas.
Q You often create special treats for various organizations. Can you share examples of what you've done and what's in your arsenal?
A If you can think of it, I can make it, and I can probably make it better. A heart-related association had an event around the time of Valentine's Day, so doing something with a heart was obvious, but I wanted to do something more elaborate. We did a white chocolate heart airbrushed in red chocolate, with several elements like chocolate-dipped strawberries and chocolate roses.
Q Do you consult with meeting and incentive planners prior to their programs at Rosen Shingle Creek?
A If they need something specific, sure. Sometimes, the hotel brings me people who are on the fence about booking the hotel, and I'll let them know that I can do something that they never thought they could have in chocolate or sugar. For example, I was working on a competition with a history theme, and then shortly afterward, a group came in with that same theme. So, I had the six-foot centerpiece I'd created the day before with an American history theme, and I added the group's logo.
For DSW [the discount shoe retailer], the planner wasn't sure if the hotel was the right place for the group, so I made chocolate shoes, and we got the booking. In other words, the shoe fit.
Q What can planners tell or ask you that would be useful?
A Knowing the theme of the event helps me; it sends me in the right direction, and I can really run with it. Also, if a client can tell me something they liked in the pastor more importantly, didn't likethat's informative. Hearing what they've seen before and been impressed by is good too.
Q What's your favorite dessert?
A I have to say a warm chocolate chip cookie. You can't go wrong with that.
Contact Rayna Katz at [email protected]
Originally published March 24, 2008