Andrej is our exceptional pasty chef who became a confectioner by chance. By the present day he is working as a real talent who has a very impressive vision on his mind for a fine level of the art of pastry, back in time, Andrej wanted to be a chef. We were talking about the start, passion and life itself.
Why did you start your profession?
I became a confectioner by chance. On the year when I started school only pastry department was available. First I wanted to learn to be a chef but then I enjoyed pastry so I finished my studies as a pastry chef. During holidays I went to visit my relatives in France and America and I was working and learning in local confectionaries to get as many experience as I can.
What are your inspirations, professionally?
Maybe it sounds unusual but I build my concepts based on appearance. My desserts are inspired by impressions about colours, textures, and shapes, but at the beginning I always have the sight of the plate that I want to create.
And about you and Baraka…
I like French pastry style and the Asian culture and flavours. It’s a nice challenge to put these two together and Baraka is the place where I can do my best to achieve this…