June 15, 2021

PASTRY CHEF PERERA IS DOING MIRACLES

News arrived at Okan Intercontinental Astana hotel. At last, long-awaited Pastry Chef Dimu Perera came to Astana. Long before his arrival, rumours about his exceptional talents had been spread around by the hotel staff of Vienna Patisserie. His popularity of the Patisserie grew among sweet-lovers.

Chef Dimu is originally from Sri Lanka, young and enthusiastic with a strong background and good experience. Beginning in 1991 in a small guest-house, he graduated from the sugar school in Switzerland, worked in the five-stars Intercontinental chain hotels in Dubai and Bahrain as well as in extra-class hotels of India and Jordan. The area of his masterhood is very wide. Caramel, sugar, marzipan, ice — culinary materials, from which he is doing real miracles. Upon the guest's wish Chef Dimu will draw a picture of a person on the cake or build a real castle from cream and dough.

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Mr. Perera. tell us about your “largest” achievement in the construction of the “sweet buildings”?

Working in Bahrein, I received an order to make the palace for one of the richest Arabic Princes. It took 50 kilo of sugar and a one week job. At the end, the Prince got a giant cake two meters heigh — a thorough copy of his real palace — and paid 14800 dollars.

What are the last tendencies in pastry?

Guests give more attention to the decorations, requiring sometimes real art talent from the pastry-cook. At the same time, taste of the cake should justify its presentation. With low calories, it must have tender taste, very light and melts in a mouth. By the way, the first I've started in Astana — mousse-cakes, made from whipping cream, gelatine, thin biscuit as a basement and fruit colourants.

How do you create your decorations?

The most grateful material is sugar and marzipan I can do everything from them — for example, I can make whole cities. Besides that I draw on the cakes. All the colourants are edible without chemical additives.

What are your hobbies?

I like drawing with the pencil and wall painting. In Kazakhstan I took just clear paper lists sure. will find here a lot of images for inspiration. Another of my hobbies, not typical for the Southern habitat is ice. From ice I can make the real artwork — ice sculpture for decoration of the buffet.

By the way, I am looking forward to seeing your ice towns in winter — I've heard a lot about them. In which 'professional contests did you participate?

Since 1998 I am a constant participant of the famous contest "Emirate Culinary Salon". In Bahrain I took part in the international Pastry Cook competition "MayFex". I got gold silver and bronze awards. I am also a designer of the interior and display my work on the world-famous expositions.

What new cakes are available now in the Vienna Patisserie of Okan Intercontinental Astana?

Mint-orange and lemon-yogurt charlottes, chocolate and nut cake. I strongly recommend you try the Mocca cake with a tender taste and delicate decoration in the eastern style. Farther, we will widen up the assortment of bakery.

Will your coming and innovations influence on the price policy of the Patisserie?

No. And this is a principle of the hotel management. To keep price on the same level and provide better service and better product for it.

How do you evaluate the common level of patisseries in Astana? Unfortunately due to the high occupancy I do not have any time to make culinary tour around Astana yet. The only thing I know for sure,

is the Vienna Patisserie, the only one in the capital. Guests can order an exclusive cake, ask for recipe, ask for decoration. I can guarantee, that for any event — birthday, jubilee, or wedding our cake will become the star and beautification of the celebration.