Jaimy went to art school when she was 14, but after 2 years she discovered that this wasn’t what she wanted and decided to follow her dream and start an apprenticeship as a pastry chef. She loved pastry as a child and had experiences in pastry boutiques before and started applying for jobs at fine dining restaurants. She went to London to learn about french pastries with a main emphasis on wellness desserts and recipe development at Le Cordon Bleu and currently work at restaurant Artis in Austria.
What do you think is the most interesting industry trend?
Who inspires you most?
I am constantly inspired by great chefs. I feel like there are too many to count. Chefs who are passionate about their work inspire me and chefs who create their own techniques and recipes. Also the chefs I currently work with inspire me a lot, since we constantly talk about new menu ideas and learn from each other's experience.
What is currently your favorite ingredient?
Despite of all the interesting ingredients there are, and despite the fact that I love working with ingredients I have never worked with before, my all time favorite is still chocolate. It is definitely one of the most important ingredients in the pastry section. It is versatile, complex and extremely temperamental and that is something that never fails to fascinate me.
Are there any sustainable or socially responsible projects that you or the restaurant are participating in?
At the restaurant I currently work at, we already have a very low wastage of food, since we follow the "carte blanche" concept of having no menu. We serve our guests surprise menus which allows us to process food into dishes that need to be processed before throwing it away.
Do you have a signature dish you are most proud of? Since I always try to evolve my knowledge and my skills, the dish that I'm most proud of is almost always my latest dish.
Which chef would you like to invite to cook together sometime?
There are too many great chefs to just pick one.
If you have the chance to turn back time, what would you have done differently with today's knowledge?
I am a firm believer that everything I have done in the past, has led me to where I am now. So the answer to that is nothing.
What advice would you like to give to all the boys and girls who want to start a career in the hospitality industry?
Be curious. Ask your chef as many questions as possible and practice a lot. Don't be afraid of failing. Failing is a gift that teaches you a lot. So fail as much as possible and never stop learning.