Roy Shvartzapel, chef of From Roy and a panettone master, shares his baking expertise and personal anecdotes, blending humor with culinary wisdom. The conversation covers the art of panettone making, emphasizing the skill behind using wild yeast and artisanal techniques. They explore how personal tastes influence perceptions of food excellence, the challenges of traditional culinary standards in a social media-driven world, and the thrill of creating unique seasonal flavors like pistachio cherry crema that redefine indulgence.
Roy Shvartzapel emphasizes the precision and artistry in making Panettone, showcasing its complexity as a hallmark of baking excellence.
The podcast underscores the importance of educating diners to differentiate between exceptional cuisine and mediocre offerings, fostering a deeper appreciation for food.
A shift in consumer awareness has elevated Panettone from a holiday treat to a gourmet product, influencing standards and expectations in culinary quality.
Deep dives
Roy's Impressive Culinary Background
Roy Schwarzapel has an impressive resume, having worked with some of the most revered chefs in the culinary world, including Pierre Hermé, Thomas Keller, and Alain Ducasse. His experience spans over years honing his craft, which has culminated in a deep dedication to producing exceptional Panettone. The level of precision and artistry required in making Panettone is unmatched, and Roy has committed his career to mastering this craft. This dedication sets him apart, as very few pastry chefs reach the level of expertise he demonstrates in his work.
Challenges of Making Quality Panettone
Producing Panettone is often viewed as one of the most arduous tasks within baking, with many pastry chefs acknowledging its complexity. This is largely due to the intricate process, which includes working with a wild yeast that requires a sophisticated understanding of fermentation. Moreover, the dough is enriched with fats and sugars that complicate the mixing and baking processes, making even minor missteps potentially catastrophic. The necessity for perfection in each batch is so critical that even a single missed detail can lead to entire batches needing to be discarded.
The Evolution of Panettone Appreciation
There has been a remarkable shift in how people appreciate Panettone over the years, moving from a largely misunderstood or underappreciated holiday treat to a highly sought-after gourmet product. Consumers have become increasingly aware of the nuances that distinguish quality Panettone from grocery store varieties, leading to an expanded vocabulary around its flavors and textures. As awareness increases, more chefs are entering the market, attempting to make their version of Panettone, which has spurred a healthier dialogue about what quality truly means. However, while this rising standard is beneficial, it can sometimes lead to confusion around which products genuinely represent excellence.
The Role of Scholarship and Taste in Food Culture
The podcast discusses the necessity for education and scholarship in food culture, emphasizing that all diners should understand the difference between a truly exceptional dish and a mediocre one. This idea stresses the importance of tasting and appreciating high-quality offerings rather than solely relying on trends or social media recommendations. The conversation highlights a common misconception that merely cooking or eating grants a person authority to judge culinary excellence. Therefore, instilling an appreciation for the finer points in food can elevate an individual's overall dining experience and awareness.
Exploring the Complexity of Culinary Quality
A recurring theme in the podcast is the inherent complexity involved in determining quality in food, particularly in relation to consumer expectations and experiences. Factors such as ingredient sourcing, meticulous preparation techniques, and presentation all play crucial roles in defining a dish’s quality. Additionally, there is a notable disparity between what is considered 'good' on a personal level versus what is recognized as exceptional by culinary experts. This distinction poses a challenge within the culinary landscape, underlining the need for ongoing education and tasting to foster true culinary appreciation.
In this episode, Dave and Chris jump into a DADS conversation before welcoming back Chef Roy Shvartzapel of From Roy who explains the art of panettone making. Then, the three discuss how personal preferences and subjective tastes shape our understanding of excellence in food, challenging us to redefine what makes food truly great.
Hosts: Dave Chang and Chris Ying
Guest: Roy Shvartzapel
Video Producer: Victoria Valencia
Majordomo Media Productions: Noelle Cornelio, Kelsey Rearden, and David Meyer
