Profile: Indrajit Biswas

 
Indi
 

Sous Chef and Pastry Chef, Indrajit Biswas

Explain your role at The Deck?

I am the Sous Chef for the restaurant and specialize as the restaurant’s Pastry Chef. I primarily focus on creating desserts for The Deck and enjoy staying abreast of industry trends. As Sous Chef, I do also contribute to creating the savoury dishes and support the Executive Chef in managing the day to day operation of the kitchen.

Who inspired you to make a career as a Chef?

My wife actually suggested that I pursue a career as a Chef, after recognizing my natural propensity for coming up with delicious creations at home. Her belief in my abilities led me to apply for a commercial cookery course and become a professional chef.

What made you decide to specialize in desserts and what do you enjoy most about creating desserts?

I really enjoyed studying science at school and initially wanted to pursue a career within sciences. On the other hand influences from my family led me to love fine arts as well. I realized that being a pastry chef is a fantastic fusion of both these passions as you need both science and arts to create the perfect dessert.

Who are some of the biggest influences on your career to date?

My wife and daughter are definitely the biggest influence on my career as I am always working to be a better Chef for them. In addition, The Deck team and the family culture within the team has greatly influenced my desire to continue to progress further.

What is your favourite dish to make and why?

The Deck snickers is my favorite dish to make. It has a unique combination of flavours, textures and tastes. The refreshing flavor of the raspberry cut through the richness of chocolate and caramel. The salted macadamia not only provides texture but the salt also balances the sweet components of the dessert. As a result of this our taste buds remain active throughout the meal with no single intensified flavor, texture or taste.

Who is your favourite Chef right now and why?

There are so many great pastry chefs around who I draw inspiration from. My favourite chef at the moment is Antonio Bachour, who is one of the top pastry chefs in America. He uses fresh and top quality ingredients to produce incredible desserts using simple techniques.