INTERVIEW | Pastry perfected: Ryan Harris on the sweet side of the kitchen
I had the immense honour of being interviewed by The Pro Chef Middle East magazine to share my journey and offer my thoughts on the future of pastry. I really dug deep to distill the million ideas we work with everyday. Read the whole article here: https://www.theprochefme.com/ryan-harris/
Have any thoughts or feedback, don’t be shy! Comment below or get in touch with me via the contact page here !
Eid Mubarak and Happy Cooking
Selected to pair some signature ramadan desserts with London Dairy Ice creams.
All five recipes and videos can be checked out on the link below.
Happy Cooking
A timeless classic; chocolate brownies and vanilla ice cream make a great dessert option all year round. But for Ramadan, Chef Ryan Harris creates a Middle-Eastern inspired twist using tahini for a rich and fudgy alternative. #RamadanDesserts تقليدية جداً. براوني الشوكولاتة وآيس كريم الفانيلا هي حلويات مميزة على مدار العام.
Pro Chef Middle Eat Nomination 2019 - Speciality Pastry Chef →
I have been nominated for Pro Chef Awards ME 2019, I would appreciate your support if you could take a moment to vote for me under Pastry Speciality Chef. Please note voting is only open Industry professionals, so please use your work email address to register. Thank you
Pastries Pastries and More Pastries
I always had a dream that one day I wanted to visit 32 Paris pastry shops in one day for my 32 birthday.
Well sadly on my 32nd birthday i wasn't able to make that happen but one year later a few months after my 33 birthday I was in Paris for the Valrhona C3 Middle East regional competition. I had the opportunity to spend a few days is Paris after the competition. So after 33 Pastry shops I have compiled a list of My top spots and fav locations.
In no particular order:
- Le Chocolat Alain Ducasse - 26 Rue Saint-Benoît, 75006 Paris, France
- Pierre Herme - 72 Rue Bonaparte, 75006 Paris, France (Many locations around Paris)
- Patrick Roger - 91 Rue de Rennes, 75006 Paris, France
- Sadaharu Aoki - 35 Rue de Vaugirard, 75006 Paris, France
- Carl Marletti - 51 Rue Censier, 75005 Paris, France
- Gerard Mulot - 93 Rue de la Glacière, 75013 Paris, France
- Des Gateaux et du Pain - 63 Boulevard Pasteur, 75015 Paris, France
- La Grande Epicerie de Paris - 38 Rue de Sèvres, 75007 Paris, France
- Hugo et Victor - 40 Boulevard Raspail, 75007 Paris, France
- La Patisserie des Reves - 93 Rue du Bac, 75007 Paris, France
- Yann Couvreur Patisserie - 23bis Rue des Rosiers, 75004 Paris, France (Two locations, Visit both)
- Michalak - 16 Rue de la Verrerie, 75004 Paris, France
- Pain de Sucre - 14 Rue Rambuteau, 75003 Paris, France
- Le Sancerre - 87 Rue des Archives, 75003 Paris, France
- Bontemps - 57 Rue de Bretagne, 75003 Paris, France
- Popelini - 29 Rue Debelleyme, 75003 Paris, France
- Du Pain et des Idées - 34 Rue Yves Toudic, 75010 Paris, France
- KL Patisserie - 78 Avenue de Villiers, 75017 Paris, France
- Karamel Paris - 67 Rue Saint-Dominique, 75007 Paris, France
- Pain Pain - 88 Rue des Martyrs, 75018 Paris, France
- Pastry Cyril Lignac - 2 Rue de Chaillot, 75116 Paris, France
- Laduree - 75 avenue Des Champs Elysées, 75008 Paris, France
- Dalloyau - 101 Rue du Faubourg Saint-Honoré, 75008 Paris, France
- Cafe Pouchkine -64 Boulevard Haussmann, 75008 Paris, France
- Pierre Marcolini - 3 Rue Scribe, 75009 Paris, France
- Jean Paul Hevin - 231 Rue Saint Honoré - côté cour, 75001 Paris, France
- Cedric Grolet - 2-8 Rue de Castiglione, 75001 Paris, France
- ALEPH - 1 Rue du Mail, 75002 Paris, France
- Un Dimanche a Paris - 4-6-8 Cours du Commerce Saint-André, 75006 Paris, France
- Jacques Genin - 133 Rue de Turenne, 75003 Paris, France
- Fou de Patisserie - 45 Rue Montorgueil, 75002 Paris, France
- Sebastien Gaudard Patisserie - 1 Rue des Pyramides, 75001 Paris, France
- LEclair de Genie - Galeries Lafayette, 35 Boulevard Haussmann, 75009
Honor To Help Judge Valrhona Inspiration Cercle V Challenge →
Really exciting, happy to be apart of this newest challenge from Valrhona.
Valrhona VBox Challenge
Presenting my submission for the Valrhona Middle East VBOX challenge: “La Ceremonie du Thé" aka "The Tea Party”.
A select few pastry chefs from the United Arab Emirates, Greece & Morocco were hand picked to showcase and work with the new Orelys Valrhona Chocolate. Orelys is a very unique chocolate created with notes of Muscovado sugar and liquorice. A true blond chocolate that isn't too sweet or overpowering in taste.
The selected chefs were handed a mystery box with elements that reminded me of Alice in Wonderland, a delicately decorated teacup, a golden pocket watch and a mysterious key.
As I went down the rabbit hole, how to deliver the chocolate, in a way that would tip the Mad Hatters hat to the unique chocolate, I experimented with roasted hazelnuts, dates, hibiscus and sea salt.
I wanted to create a unique presentation for the dessert, so I thought to recreate the teacup. I started by creating a gelatine mold and that was the easy part! The tricky part was figuring out how to enhance the overall shape and look of the cup. Instead of creating a perfect teacup I wanted to make a more unique and antique look. Take a look at the gallery below to see the steps in the process.
After experimenting with the recipes I choose the ones with the best contrast in flavours with the Valrhona Orelys chocolate. I selected a whipped ganache for the Orelys mousse, a date hazelnut biscuit for the "sugar cube" crunch, sea salt streusel for the teabag tag, and Hibiscus tea jelly for the final touch of taste and colour.
Leaving no detail to chance, I scoured the kitchen for the perfect serving dish, perhaps a rustic plate, however I decided it would be best to present the dessert right on the granite table. Overall it gave a great effect to the whole dessert.
Check out Valrhona’s showcase on the project:
La Cérémonie du Thé