Today we are interviewing a long time friend. We went to school together all the way thru college in engineering school. Now we have two engineers talking about food, in this case cakes.
Hi and welcome to my blog Recipe Dreams. It’s certainly a big deviation from chemical engineering to baking cakes, is it that different?
Really no. in the professional field of baker and pastry chefs, recipes are treated like formulas. As in a laboratory you have to mix certain chemicals in a specified quantity, make them react, cool, heat, etc, to obtain a final product. Baking its the same thing, take ingredients in specified quantities, mix, blend, stir, heat, bake, etc. to obtain a delicious final product.
I’m sure you had in mind working with a different type of recipes, how/why did you end up in the baking industry?
I really start in the baking industry as a hobby. I always like to cook, specially deserts. In a moments in our lives, my wife have to stay home to take care of our first daughter Lyann. I was working in a Chemical-Pharmaceutical Industry with a really good pay, but she still want to support their expenses and help me with some debts. So, she start selling small cakes that a well know and local baker makes for she every week. Until this baker said: ” Ok its time when I teach how to fish” meaning that this baker teach my wife how to make cakes for her own. Obviously I was very curious about that, and start by just looking and end it like her personal helper. But when I start to realize the possibilities on what you can do in a cake, combinations of color, paint, design, structure, modeling, etc… I know that this will be my favorite hobby because i was very good in all kind of manual arts, drawing, painting, etc. By the time I start to take courses, buying and reading recipes books, decorating cake books, magazines, pastry chef text book and end up that I was auto educating my self in a second discipline without notice. Making greater, fascinating and challenging cakes. Now I have two jobs: engineer during the week and a cake decorator during weekend, with a lot o work.
But you are not a rookie cooking on his kitchen, you have a shop and also give various courses as well. Talk us a little bit about that.
I’m sure by now our readers will be craving some pictures of your work. Care to share a few and talk a little bit about them?
Among all your skills in the kitchen, what’s what you enjoy the most?
What’s the history behind the name, Jolys cakes?
The name came from our two dauthers, Joyce and Lyann. Its was a temporary name but it result easy to remember for customers so we make it official.
Now please share how people can get in touch with you for courses, buying or learning.
How about those that are not able to attend training in person, do you have any other options?
We also have many students from the States thru our online video seminars website. we have a few basic seminars of making cakes and decorate. We are currently working on more. Our goal its to have all seminars in cakeshop available online. The content its in spanish right know but plans to translate or CAPTION in english soon. Also there are many vídeos on our YouTube channel Joylys Cake Lab. On Goolge+ Facebook.