Internationally Awarded Baker

Le Couer de France's Roel Vargas shares his love for all things bread

What do you bake?
Recently, Le Couer launched the bagel sandwich and quiche with salad. Right now, I have a project to supply breads for PAL. We developed the cheesecake for Sizzling Pepper Steak.
 

Did you study baking?
I used to teach in CCA (Center for Culinary Arts, Manila) for three years. Actually, I’m a culinary graduate, but we had breadmaking and patisserie courses. Nagustuhan ko lang ang baking when I worked in Bread Talk.


Your favorite part of the baking process?
From start to finish. From buying ingredients to mixing to baking to eating. Yung process ng baking, therapeutic.
 

Which three words best describe your baked creations?
Simple. Easy to make. Good quality.
 

What’s the most fun thing to bake?
Bread. All kinds of bread, from pandesal to croissant to Danish. Favorite ko yan, kahit matagal yung process. Every time I bake, iba yung lumalabas. Excited ka—ano ba yung lalabas?
 

Who is your baking idol?
Ciril Hitz. I’m inspired by his bread showpieces. They are all edible.
 

Favorite baking references?
Ang dami kong books sa bahay. Paborito ko yung On Food and Cooking by Harold McGee. It’s about the science behind cooking and baking. Lahat ng tanong ko, nasasagot niya. I also like Breads by Jeffrey Hammerman and Baking Artisan Bread by Ciril Hitz.
 

What’s the most valuable career lesson you’ve learned so far?
If you’re working for a company, treat the product as your own. Kung gumawa ka ng cake, dapat ikaw mismo kaya mong kainin. Hindi lang dapat gusto ng client; huwag kang matakot mag-suggest. In the end, pangalan mo rin yung masisira.
 

Share one tip for home bakers.
Stick to basic techniques. For example, maraming klaseng breads pero lahat sila dumadaan sa parehong process, the 14 steps in breadmaking. Kung hindi mo maintindihan yung 14 steps, hindi ka makakagawa ng bread.


Aside from your own stuff, what are your favorite desserts?
Brazo de Mercedes. Mahilig ako sa Pinoy desserts.
 

Aside from baking, what are you passionate about?
Mahilig akong magluto ng Pinoy food. Mahilig din ako sa food photography. Pag may mga photo shoot kami, nakikigulo ako.
 

After this interview, what will you bake?
Ensaymada. I need to perfect a unique ensaymada recipe for a client.



To see Roel Vargas's recipes, click below:

Chocolate Chip, Dried Cherry, Lemon Zest, and Pistachio Biscotti

Chocolate Walnut Brownies

Photography by At Maculangan│  Interview by Becky Kho │ Makeup and Grooming by Benjie Angeles

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