Upscale your dessert repertoire for World Baking Day on Monday, 17 May and whip up a deliciously delicate soufflé with the help of Tryn Restaurant’s talented pastry chef, Mark Festus.
Chef Mark, who has been baking up a storm at Steenberg Vineyards for the past 13 years is expert at making the perfect soufflé: “One of the highlights as a pastry chef was making 100 soufflés for a function and every single one turned out to be awesome!”
His passion for pastry and desserts started at a young age helping his godmother on Sundays preparing puddings and cakes. While honing his skills at Silwood Cooking School, Chef Mark found himself gravitating towards the pastry section during his in-service training.
“I have had the opportunity to work alongside amazing and talented chefs. Being patient and calm is a big bonus as pastry is an art. I am very passionate about what I do and love every moment doing it,” adds Chef Mark, who is in his element at Tryn, grabbing every opportunity to express his creativity.
Making a perfect soufflé need not be as daunting as you may think. Take a leaf out of Chef Mark’s recipe collection and give his sumptuous soufflé a try.