Meet…Chef David Guimaraes
Hi everyone, this is the second edition of Meet… where Foodwini interviews those in the culinary field. Today we have chef David Guimaraes from Sweet Matters. He’s a French pastry chef based in Mauritius. You can find his pastry kiosk at Super U, Grand Bay.
Chef David is very talented and creative when it comes to pastries. You can feel the eagerness and passion when he talks about his craft. Let’s get to know him some more!
Foodwini: Hi Chef! Thanks for agreeing to appear on our second interview despite your busy schedule!
David: Thank you for having me!
Foodwini: Ok, I know that you’re busy. So, let’s get into it right away! What inspired you to become a pastry chef?
David: My mom’s baking inspired me initially. Then, whenever she wasn’t home, I started to cook and bake for my younger brother and myself.
Foodwini: How did you get started?
David: I started baking at home itself. When I turned 15, I left school and began to work at a pastry shop
Foodwini: Did you receive any training? And what did you learn by yourself?
David: Yes, I received training. I attended pastry school as well as chocolate school in France for over 8 years. I graduated with a number of diplomas.
Foodwini: What were some of the challenges you faced as you started your career?
David: The whole thing was a challenge. Just imagine, I was still very young and stepped into a very professional environment.
Foodwini: Why did you choose to set up Sweet Matters in Mauritius?
David: Mauritius is a long story. I was stuck here due to Covid 19. The more I discovered the country, the more I started to enjoy the quality of life. As a pastry chef, I noticed that there was a lack of good cakes and pastries. That’s how Sweet Matters started.
Foodwini: Tell us about the Donuts!
David: Donuts are so good! Especially when you eat them fresh from the fryer! Who doesn’t like a good fresh donut?? I think I ate at least 300 donuts the past 3 years 😂 I’m so lucky! Last year (2021) I opened my first Kiosk in Super U, Grand Bay. I started by introducing freshly made donuts which are made with the best ingredients, well-decorated and so delicious. They became an instant hit! With time I gradually added more cakes and pastries; macarons, cinnabuns, brownies, cookies, marshmallows, meringues, etc.
Foodwini: What is the fun part in being a pastry chef?
David: The fun part…mmm (thinking…)…well…I wouldn’t say that it is really fun but it is something that you have to be passionate about. From my point of view, there’s not really a place and time for fun but as a pastry chef, I feel good when I’m in the atelier. Pastry chefs share a love for what they do. Everyday is a real kitchen adventure. We must stay focussed on our work all the time; precise gestures, stay organized, be smart, logical and accurate with pretty much everything. Any professional pastry chef will tell you the same: Pastry is nothing but passionate work and we love it!
Foodwini: What is your current challenge in Mauritius?
David: Being an entrepreneur is my biggest challenge ever! It’s the first time that I ventured into this and it’s changing my life! All my 26 years of accumulated experience are finally falling into place. The business environment is incredibly interesting and each day, I’m facing a bigger challenge than the previous day. That’s so cool!
Foodwini: What is one of the most important things you learnt since you began your career as a pastry chef?
David: Lessons…(thinking)… Mmm…I have a lot actually. Let me share some. Laziness does not breed success. You should force yourself to be active and keep looking for inspiration. Find ways to improve your techniques and be prepared to lose once in a while; failure is essential to learning.
Listening matters and you can listen to everyone but always be the master of your thoughts and ideas. Stay calm and avoid losing your temper. Remember that no challenge is ever easy. What hurts you is also what trains you to become better.
It’s also important to compliment others even if the improvements they make are small.
I can go on for hours about all these. (laugh) but here is my last one; no matter how much work you have, always make time for yourself.
Foodwini: What’s one of your favorite memories since you started this journey?
David: My first TV show in Japan as a pastry chef!
Foodwini: Ok Chef, Let’s go to the fun part. I’m going to ask you a few random questions and you’ll need to tell me the first thing that comes to your mind. Are you ready?
David: Let’s do this!
Foodwini: A chef that inspires you.
David: Pierre Hermé
Foodwini: Something that you wish to share with everyone.
David: you’re never too old to learn
Foodwini: Name a dish that you believe that you master to perfection.
David: Chocolate Souffle
Foodwini: A must-have ingredient in your pantry.
David: Chocolate, 70% cocoa
Foodwini: Your favorite cuisine?
David: Japanese!
Foodwini: I can’t imagine my day without my …
David: brain (laughter)
Foodwini: My favorite Mauritian dish is …
David:rôti, carry saumon, piment mété!
Foodwini: Other than cooking, what are you passionate about?
David: Kite Surfing! I love the Adrénaline rush!