Chef Name: Balazs Enzsol
Title: Pastry Chef and International Pastry Consultant
How old were you when you started cooking professionally?
I started my professional cooking career at 25, and started working as a pastry chef when I was 34. Originally I have studied economics, I have a bachelor degree from that.
I never learnt that how to cook or bake, all my knowledge came on the way I have climbed up on the ladder. At age 25, I moved to England, I have started as a potwash and just in 4 years I have been offered my first headchef job. In 2013 I moved to Austria and because of my german language skill, I dropped back to chef de partie position, landed at the pastry section.
What’s your earliest and fondest first memory of food?
I remember that when my mum baked a cake, every time – I was there, holding a spoon in my hand and waiting for any leftover sponge mix to eat. Haha. She was furious most of the time, because I always started to eat that while she was buttering the tray, and she always ended up with a short amount of mix.
Which chefs inspire you most and why?
So many pastry chefs around the world to admire!
However, my biggest inspiration – who, indirectly and unintentionally, led me where I am now and has become a very good friend of mine – is Ryan Clift. His mind and his creativity are on a different level. The atmosphere and the energy around him bring out the best in you.
What are your two favourite cookbooks and why?
I do not have favourite cookbooks, but I adore Stephane Leroux’s chocolate books. His knowledge about chocolate is so inspiring.
Which two ingredients could you not live without?
Chocolate and spices.
What is your favourite comfort food to cook at home?
Pumpkin and butternut squash soup.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
I would love to try Enigma (Barcelona) and DiverXO (Madrid). In my opinion, these two concepts stand out from the crowd; they both have some kind of mysterious feeling, something that you cannot explain. Something that just attracts your attention.
And who would you take as your guest?
I would love to sit down with the Chef/Owner(s), in this case with Albert Adrià and David Muñoz.
What do you look for in a good chef?
Passion, ambition, hard work, craziness and thinking out of the box.
What advice would you give to chefs starting their career paths now?
Work hard, be a team player, be humble and stay hungry. The growth of your carrier is won’t happen over a night. Need to be patient, put your head down and focus on your own path.
Balazs Enzsol is a Professional Pastry Chef and International Pastry Consultant