Saturday, March 26, 2011



Danielle Gibbons recently introduced me to a few online cookery demos that their  pastry chef Rachid Zaouia has just released.

"The series, called ‘Simply Pastry Wowed’, features Rachid preparing and cooking simple but classic desserts such as Thyme Pannacotta & White Chocolate Parfait with Red Wine Figs using easy to-find-ingredients.  So far we have recorded 5 dessert demos and 1 cocktail demo, which we plan to gradually release over the coming weeks. Feel free to have a look at our new Video Recipe Section and of course feel free to browse our dining section."

"If you have any thoughts or comments on the new series, I would love to hear them."

Rachid discovered his culinary identity at a young age, while spending many enjoyable summers working in his Uncle's bakery in France. This love and passion for baking lured Rachid into completing a baking and pastry apprenticeship at the young age of 17.

Rachid left France for England where he worked for respected chef Raymond Blanc then onto Ireland where he polished his skills and practiced his art for three years in the K Club, Kildare before journeying to Australia to work for a year. Returning to England, Rachid worked in the Sheffield Thyme and then joined the team in the Host Arms in Norfolk. While at the Host Arms Rachid had the opportunity to really unleash his creativity and carve his own interesting niche.

Today Rachid continues to challenge his creative flair and embrace innovation as the Executive Pastry Chef at Fota Island Resort. Rachid's food philosophy is deeply rooted in local and seasonal produce, which is strongly reflected both in the ingredients used in the Simply Pastry Wowed series and in the food served at Fota Island Resort. Rachid plans to share his knowledge and passion for pastry by putting pen to paper for his first book, which he is currently putting the finishing touches to.

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