Shiraz Triki El Ghoul: “The job of pastry chef is a difficult and exciting job”

Shiraz Triki El Ghoul is head of her “Saveur Magenta” pastry shop in Tunis (soukra). She bears the colors of Tunisia in the category “Professionals Patisserie” at the contest Toque d’Or in Paris (edition 2016). The young woman graduated from the Paul Bocuse Institute in Lyon in Culinary Arts and Management of Catering. She answers 1001Tunisie’s questions about her career, innovation in Tunisian pastry, her perception of the role of the National Academy of Cooking, an association she joined. Interview by Amel DJAIT

1001Tunisia: You go to participate in the contest of the Toque d’or. In what state of mind are you?

Shiraz Triki El Ghoul: Honored to participate in this contest. I am very touched to represent Tunisia. I have a little stage fright but I have worked hard enough to ensure.

You have been watching over the pastry shop “Saveurs Magenta” for 10 years. What is the daily life of a pastry shop in Tunis?

Work. A lot of work. I started this pastry with my husband and we have about fifteen people working and hope to give a lot of pleasure to our customers.

Why pastry and why French pastry?

French cuisine and pastry are the benchmark in the world. This is my passion. I did the Paul Bocuse Institute 10 years ago and I continue to train at Valrhona. For the contest, I am coached by a French chef. They are among the best in the world.

Why pastry?

You know, at first I turned to culinary art and then turned to pastry. It is a universe in which I find myself. I am passionate about what I do. I like everything in pastry, production, creation, flavors, colors, materials …. I find myself.

Do you consider the Toque d’Or as the beginning of an adventure or the apotheosis of a work of 10 years?

Both ! For me, this is the beginning of a journey. I train enormously and want to learn, develop my knowledge, acquire new know-how, … .My ambition is to practice my job. It is already a chance to live off his passion.

That said, I want to give and convey. I enrolled in the National Cooking Academy to help develop the pastry business in Tunisia. It’s really a tough job. I want to inspire young people and tell them that they can earn a living, build a career, thrive … I also want them to know that it is a job that requires discipline, requires hygiene, ‘Enrolled in a team work, …

By the time Tunisia needs to work Tunisian cuisine to make it known, internationalize and modernize, you engage in an Academy that praises and promotes French cuisine. Do you think this commitment is the best way to carry the banner of Tunisia?

It is indisputable that we must improve the image of Tunisian cuisine for the image of the country and the tourist destination. The Kitchen and the Academy are beautiful vectors and platforms for this.

Going back to your question, know that with the competitions, we will bring a more creative, younger, more international image. With the products used, we place by touch Tunisia! In pastry, I can use olive oil, jasmine essence, orange peels etc.

One can also take inspiration from the Tunisian cakes but by working them otherwise. We must innovate for that! It must be done with intelligence and this requires to understand the pastry in the world so as not to fall into the folkloric!

There is a lot of pseudo innovation in the Tunisian pastry, there is certainly a great work on the form (size, decoration, etc.) but so little new to the structure, techniques, etc. Is innovation with Tunisian pastry possible?

But of course! I plan to do it and this is what we must do: modernize the Tunisian pastry. It has to be adapted, offered in less sweet, lighter, … Today, it is a little more modernized in form but it is above all modernizing in techniques that is important and will be decisive.

We must think. It is certainly not easy! To innovate and create, you must have a background and mastery of the basic principles! It takes a lot of work. We must study the products and think a lot to destruct, imagine in entremets, surprise, … .This is a program!

Flavors Magenta:

For further information:  https://www.facebook.com/Patisserie-SAVEUR-MAGENTA-193544274038451/

Adress: 61 av Fattouma Bourguiba  (Route de la soukra au niveau de l’UTC)

Phone: (+216) 28801062