Baking January 2019

SHOP TALK
Five
minutes
with...
JERRY LAGUDAS
EXECUTIVE PASTRY CHEF, ICC SYDNEY
Jerry Lagudas is executive pastry chef at the International Convention Centre (ICC)
Sydney. He took five minutes to tell us what working life is like in one of the biggest
convention centres in Australia.
WHERE DID YOUR PASSION FOR FOOD STEM FROM?
I grew up in the Philippines in a small village on Negros Island.
Food is something I have always been passionate about. My
favourite childhood memories are of my mother’s cooking and
the sweet donuts she would make using boiled squash mixed with
flour, eggs and sugar. My cooking career began almost accidently
when, as a teenager, a family friend asked me to assist in opening
a bakery. From this, my love of cooking was ignited. I then went on
to secure a traineeship at the Manilla Hotel and worked in multiple
culinary roles, followed by working at the Shangri-La.
WHAT’S YOUR FAVOURITE DISH TO MAKE?
Working with high-quality couverture chocolate is my favourite,
without a doubt. You can do almost anything with it, from making
decadent desserts and quirky handmade chocolates to stunning
centrepieces and elaborate chocolate sculptures. Chocolate is very
diverse and allows me to use some of my finer crafted techniques.
TELL US YOUR IDEAL MEAL TO EAT FROM ENTREE TO DESSERT.
There is nothing quite as satisfying as a great home-cooked
meal. Certain foods, the taste and smells can bring back so many
memories that take me back in time. If I had to pick three dishes it
would be smoked salmon for entrée, a simple steak with mash and
buttered baby carrots, and a sticky date pudding for dessert. Yum.
WHAT’S THE BEST THING ABOUT YOUR JOB?
To join an international convention centre that has a world-class
reputation is an incredible opportunity. ICC Sydney has set a
benchmark, not only with the delivery of events but also with their
food philosophy—Feeding Your Performance. The collaborative
approach with regional NSW suppliers is exciting and I can’t wait
to build on these relationships, and be given the opportunity to
work our local farmers and producers.
WHICH COUNTRY HAS THE BEST CUISINE?
My career has taken me all over the world and enabled me to build
a collective cookbook of different flavours and techniques. It is
difficult to pinpoint a specific country for their cuisine as each
has their own style and flavour. The melting pot of flavours and
cultures in Australia produces cuisines that are unlike anywhere
else, which is why this country is so unique and special to me.
DESCRIBE A TYPICAL DAY IN THE ICC KITCHEN.
My day at ICC Sydney always begins with a good morning check
in and catch up with my team, followed by attending the daily
chef’s operations meeting. Checking the day’s and the following
days’ event work orders determines what the rest of my day will
look like. I also meet with my senior chef team members to go
over the many events the venue hosts each day. As the day goes
on, I may be assisting the team in plating up, planning the roster,
placing orders for the following week, or testing and trailing new
ingredients and dishes. The last two things I do before I leave for
the day is check the dispatch fridge and the stock fridge so that I
know everything is all set for the following morning.
WHAT DON'T PEOPLE KNOW ABOUT ICC SYDNEY?
ICC Sydney has saved over one million plastic water bottles from
being produced through its partnership with Sydney Water. This
is the equivalent of saving 12,900kg of plastic and 150,000L of oil
from associated activities in manufacturing the plastic bottles.
TIPS FOR GETTING A START IN THE INDUSTRY?
My number-one tip for those that are starting off in the industry is
to take every opportunity you are given as you never know where
these can lead to. Learn as much as you can from the people
around you by asking questions and show to them how eager you
to have a career in the culinary industry. Consistency and quality is
a challenge for all chefs. With focus, determination and the right team,
this can be achieved for every item.
WHAT'S THE LARGEST EVENT YOU'VE CATERED FOR?
The opening of the Atlantis hotel in Dubai was the biggest and
most extravagant event I have ever worked on. Over 2,500 VIP
guests from across the world attended the gala dinner event.
IS THERE ANYONE YOU WISH TO WORK WITH?
William (Bill) McCarrick, who is now based at the Culinary Institute
of America, has been my biggest influence and mentor, and it
would be an honour to have the opportunity to work with him
again. I have known Bill since the beginning of my career in the
Philippines where he was the executive pastry chef at the Shangri-
La. Bill has always been supportive by pushing me to achieve my
goals and always go above and beyond.
WHY THE MOVE TO AUSTRALIA AND THE INTERNATIONAL
CONVENTION CENTRE SYDNEY?
Sydney is a city where my family and I have always felt at home.
With two children under the age of six, it was important that my
family were ready for this next step in my career just as much
as I was. When the opportunity came up to be the executive
pastry chef at Australia’s premier convention, exhibition and
entertainment venue, I couldn’t say no.
BAKING BUSINESS 23