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Pastry is a delectable culinary creation that has captured the hearts and palates of people around the world. It is a versatile and indulgent treat that is more than just sweet treats. The credit for its popularity goes to several factors, including its delicious taste, versatility in flavours, and the artistry involved in its preparation. Furthermore, pastry is not limited to a specific occasion, it can be enjoyed as a breakfast treat, a midday snack, a dessert, or even a part of a celebratory feast.
Pastries are a presentation of art, skill, and culinary craftsmanship and Chef Pía Salazar has proved the same in front of the world. This pioneering Ecuadorean Chef has won the award of The World’s Best Pastry Chef, 2023, sponsored by Sosa. Known for exploring wide range of ingredients for her desserts, including sweet and savoury flavours, Salazar was also the winner Latin America’s Best Pastry Chef 2022.
Who Is Chef Pía Salazar
Born in Cuenca in the Ecuadorean Andes, Chef Pía Salazar discovered her love for baking at a very young age. After completing her culinary education in Quito and Mexico City, Pia begun her professional career, working under some best chefs in the region such as Astrid Gutsche, a renowned pastry chef in Lima. In 2014, she opened her own restaurant Nuema in Quito along with her partner Alejandro Chamorro.
Nuema has also made a debut as the first Ecuadorean restaurant in the 51-100 list of the World’s 50 Best Restaurants in 2023. Her restaurant is known for supporting sustainable practices in all areas, from crockery to in-house produced fermented products. Pía Salazar has a deep appreciation for her country’s produce, and she loves combining unique flavours such as white seaweed with black garlic and yeast, and orange blossom with cassava.
According to a report by The World’s 50 Best, in the early days of experimenting with vegetables and fruit in her desserts, she was often doubted and even criticised by her peers. Salazar mentions that people called her crazy when she suggested putting mushroom in the pastry and was advised to add chocolate instead. But her achievement demonstrates that pastry and desserts are not limited only to sweets and can utilise various vegetables, spices and herbs in the dessert as well.
