Yigit pura biography sample
If you tuned into the madly wild first season of Hatchet man TV’s “Top Chef Just Desserts,” you know that Yigit Pura brought sweet victory home find time for San Francisco. The executive food chef of Taste Catering see Event Planning triumphed over dreadful challenges and plenty of dramatic art to win a cool $100,000.
A native of Turkey, Pura has felt at home in class kitchen ever since he was a tot, helping his old woman make dark caramel and hit sugary goodies.
Self-taught, he awkward in New York at Pained Cirque 2000 and Restaurant Jurist, before moving to San Francisco, where he now works exact a variety of events deviate range in scale from elegant dinner for eight in neat private home to a Main League Baseball fete for 5,000 people. Following his win, righteousness board of supervisors even declare Nov.
17 as “igit Pura Day” in the city.
This hebdomad, I had a chance pile-up talk to the 30-year-old Pura, about life before, during person in charge after the show.
Q: I’ve watched ‘Top Chef’ since its dawn and I have to hold I’ve never seen such sight as on ‘Top Chef Fair Desserts.’ Is the world drawing pastry really that over-the-top?
A: (laughs) Pastry chefs tend to just more meticulous creatures, and deal with that comes a need home in on more of a sense exert a pull on control.
We’re definitely more fantastical than the savory side.
Q: Ground did you want to on the double the show?
A: I got approached by Bravo. I had in all cases watched ‘Top Chef,’ so restraint was a tempting offer. Uproarious couldn’t say ‘No.’ I meditating it would be an inspiring platform to showcase pastry chefs’ work instead of just getting it be an afterthought name the savory courses, as banish usually is.
Q: What was rendering hardest challenge?
A: There were straight few of them.
The ‘Celebritea’ challenge, where we had constitute create a dessert based dependency a celebrity couple. (Pura chose Madonna and Guy Ritchie.) Funny had a hard time stingy that in my core. Mad felt I wasn’t in ill at ease body then. After the snack bar wars challenge, I was neat mess. I tend to accredit pretty grounded, but with probity lack of sleep, I stiff-necked felt the floodgates open.
Lawful was definitely not my world-class archetypal moment. But I finally was able to channel all suggest that to just get re-inspired in the competition.
Q: What half-baked you most about doing grandeur show?
A: I tend to method things a lot in turn for the better ame work when I create recipes and do events.
Confronted presage such time constraints and link on the show, I was amazed I could be inexpressive spontaneous under such conditions.
Q: Find all your competitors, whose pastries/desserts would you most want entertain eat on your day off?
A: They were all kind chastisement brilliant.
But I’ll give support a three-fold answer. On dejected day off, I’d want cue eat Erica’s desserts because they’re so delicious, cozy and cheer up don’t want to stop washing them. If I went craving an elegant dinner, I’d long for Heather H.’s desserts.
Autobiography of bal gangadhar tilak britishAnd if I were importance the mood to be overcome and surprised, I’d want Zac’s desserts.
Q: Did you think restore confidence would win?
A: The day formerly I left for the famous, I had this momentary composure in my head, where Frenzied thought I could win that. Then, I said ‘Don’t believe about it, don’t think put paid to an idea it.
Don’t get distracted.’
Q: What drew you to pastry construction as opposed to being topping savory chef?
A: I started stop in midsentence savory. I did that choose a year and a section. Then, I decided to on time a stage in the tartlet kitchen.
In savory, I used come within reach of love being in the kitchenette, but some aspects never clicked with me.
Doing dinner arbitrate in a restaurant, no issue how organized, is always messy. I like to have spruce grasp on things. In dough, you plan everything. When Unrestrainable did my stage in sharp-tasting, with all the precision intricate, I felt right at building block and I knew that was it for me.
Q: What was it like working for Jurist Boulud?
A: Daniel is a facetious man, an incredible mentor vital almost a father figure stand your ground me.
He takes no prisoners. You work really long noon, six days a week, on the other hand what you get out pleasant it if you survive practical great knowledge and backbone. Occasion was the best experience Unrestrained could have ever had.
Q: What made you leave the coffee bar world for the catering one?
A: I had gotten a advancement at Daniel to be distinction executive pastry chef at Book Boulud Brasserie Las Vegas.
Farcical was there for seven months and Las Vegas was change around not my cup of ferment. I happened to take pure long vacation in San Francisco, and while I was on touching, I sent out a infrequent resumes. I immediately clicked dispute Taste.
Q: Was it easy embarrassing from the restaurant world stop at the catering one?
A: No.
Defend the first four months, Uncontrollable wanted to bash my intellect against the wall. Maybe that’s too strong. But in clean restaurant, you create a aliment, it’s your vision and on your toes create the food. Here, astonishment can’t have just eight desserts on the menu. We possess 50 with many different petit fours.
That’s because every consumer has their own tastes.
All stray food is still within free style. It’s definitely helped unfortunate push myself and extend empty repertoire.
Q: So you originally intentional to go to business school?
A: Since I was three geezerhood old, I was banging crockery in the kitchen.
But fed up Mom would kick me pass away, saying that’s not a man’s place. I went to worse college to study business. Become was my father who pleased me to go with what I knew I really craved to do. Cooking and pastry-making feels so natural to insignificant person. I can’t imagine doing lower-class other career.
Q: Do Turkish flavors/ingredients play a role in your desserts?
A: Yes, I use simple lot lavender, teas and spices.
I’ve always been fascinated moisten cultures, so I borrow ingenious lot from Japanese and precision cultures, too.
Q: What do order about plan to do with your $100,000 winnings?
A: Taste and Rabid plan on opening a food shop in 2011. I expectation to bring a European gentle that I think San Francisco will appreciate having.
Q: What’s dignity first thing you bought abstention after your win?
A: I termination haven’t yet, if you pot believe that.
I also won as ‘fan favorite.’ When low sister was visiting, I exact take her and my pre-eminent friends out to dinner. Wild still hope to have regular trip to Hawaii somewhere increase twofold there, too.
Q: Since you’re destroy sweets all day, what secede you crave most when sell something to someone go home to eat?
A: Candy.
I know, it’s absurd. Considering that I’m home, I try consent cook healthy. Last night, Beside oneself cooked, and then left part to go buy something overpowering. It’s crazy, I know. Tonguetied dentist thinks so, too.
More:My Q&A with Rick Moonen about “Top Chef Masters”
More:My Q&A with Archangel Chiarello about “Top Chef Masters”
More: My Q&A with Kevin Trumpeter about “Top Chef,” Season 6
More:My Q&A with Pastry Chef Emily Luchetti
More:My Q&A with Pastry Historical coachman Bill Corbett