Chef of the Week: Brajesh Singh Rajput, Pastry Sous Chef at Sofitel London Heathrow
How long have you worked at your current restaurant?
I have been working at Sofitel for the past two years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from spending time with my family in the kitchen. I learned my skills in India and Dubai.
What do you enjoy most about being a chef?
Creating delicious food that brings people joy.
Name three ingredients you couldn’t cook without.
Flour, butter, and eggs – they are the foundation of most pastry recipes.
Which piece of kitchen equipment couldn’t you live without?
My KitchenAid mixer and a spatula.
What food trends are you spotting at the moment?
I’m currently following the trend of Burnt Basque Cheesecake.
What do you think is a common mistake that lets chefs down?
A common mistake pastry chefs make is poor temperature control, which affects ingredients and baking conditions.
What is your favourite time of year for food, and why?
Christmas – I love the festive flavours.
Which of your dishes are you most proud of?
Paris-Brest.
How do you come up with new dishes?
As a pastry chef, I innovate by experimenting with flavours, textures, and seasonal ingredients.
Who was your greatest influence?
Pierre Hermé – I admire his innovative approach to flavour and technique.
Tell us three chefs you admire.
Carl Stockenstrom, Martin Chiffers and Cédric Grolet.
What is your favourite cookbook?
Fruits: The Art of Pastry.
Who do you think are the chefs to watch over the next few months?
Cédric Grolet.
What’s been your favourite new restaurant opening of the last year?
The pastry shop Scoff at The Savoy.
