Jérôme has been creating pastry masterpieces for 10 years, notably having worked alongside Cambridge local Master Chef Hans Schweitzer.
Jérôme’s path to pastry was unconventional. Having qualified with a BA in International Management in Cambridge, he took a student job washing up in a professional kitchen. The energy and buzz in the kitchen excited Jérôme and little by little he started cooking a bit more and washing up a bit less, until the Head Chef at the establishment offered formal training, after which Jérôme decided to specialize in pastry.
Seasonality and a passion for local produce gets the creative juices flowing for Jérôme. “There is so much potential with the beautiful, seasonal produce that Cambridgeshire has to offer. This Autumn I’m especially excited about using Cambridgeshire honeycomb from bees in the area.”
Paul Rhodes, Deputy General Manager for Tamburlaine added, “Pastry chefs are often knows as the pharmacists of the kitchen, and we are delighted to have a true ‘pharmacist’ with Jérôme’s creative ideas, precise presentation and delicious flavours.”
Jérôme’s favourite way to use ingredients is to bring it back down to basics and elevate two or three ingredients in different ways. “Fruit is a favourite of mine. The way I can manipulate the ingredient to create many textures and temperatures to surprise our guests is one of my favourite things about pastry,” said Jérôme.