An Interview with Daniel Jorda | OpenRice Singapore

Be prepared to learn more about breads at the World Gourmet Summit. For the first time in history, they have invited Spanish bread maker, Daniel Jorda, to grace the event. Find out more about this baker who will teach all about--bread.

Since you come from a family of bakers, was being a Chef what you’ve always wanted to do? I am not a chef. I have always searched for a place in which, through my artistic training, I could develop and put into practice my creativity. I always thought that my mixed background of baking and art could interest someone out there. I realized that in haute cuisine, the chefs are actually conceptual cooks—that they seek out creative concepts in the kitchen. I have learned a ton working with them but at the same time, in my day-to-day life I go about developing my own creative profession. What is the ingredient you can’t live without and why? Obviously I couldn’t live without flour. From flour, mixed with salt, water, and yeast, and my own effort, I transform my ingredients into something different according to each of my specialties. With only four base ingredients, you can create infinite variations of products, all of which we call by the same name: bread. How do you balance your work since you also tend to your family bakery? We have accomplished something huge with our bakery. From one of the most modest neighborhoods of Barcelona, we have managed to work with some of the most creative chefs in the world. We have had to overcome many social and class barriers in order to work with the best of the best. We have also made it so that people talk about bread in haute cuisine, which is something fairly new. Now breads are not only for accompaniment of just any old meal, but that are instead designed for specific dishes; we make breads for foie gras, breads for fish, breads for meats, even breads for desserts, etc. How many times have you participated in the World Gourmet Summit? What are your expectations for the World Gourmet Summit series this year? It is my first time participating at the World Gourmet Summit. I would love to get people talking about bread. Something as big as a baker being invited to the WGS is very important for our sector. We are finally making our way into Grande Cuisine. The gastronomy world has us in mind. I am also going into the conference humble and at the same time eager to get to know other gastronomical cultures. I am sure I am going to learn a lot… What have you prepared for your audience this year? I have prepared a good session on bread. We’ll knead by hand and I’ll also present some more daring types of bread with different flavors in order to compliment the local gastronomy in Singapore. We’ll do a tasting session of the most complex breads on my menu that I serve to various Michelin-starred restaurants around Spain from the white truffle and mushroom bread and the Iberian pancetta bread, to the simplest type of bread that we make in my country. And lastly, wè’ll also be including—in its finest gastronomical form—the torrija, a traditional Spanish recipe of dessert made from bread. What is the weirdest combination of ingredients that you did? What was your inspiration behind it? The “weirdest” breads that I have made, in terms of the ingredients used, are the breads that I have prepared side by side the chefs with which I work. For example, there is the white truffle and mushroom bread. And there is a small hamburger bun made with tomato and ketchup. Sometimes the inspiration comes from demands from the chefs themselves which then lead me to get to know new ingredients that I can work with later to create my own new creative preparations and recipes. What is your most memorable recipe? I am very proud of my Iberian pancetta bread and the other breads that I make with interesting ingredients such as my curry and calamari ink breads. But I am also proud of my most basic breads, made only with flours and without additional ingredients that sometimes mask the final product. They are breads made with love and long periods of fermentation. These are the breads that make me truly love my profession. Country: Spain Restaurant: La Trinidad Hosted at: 2am:lab Events Information Friday, 27 April - Tuesday, 01 May 2012 Masterchef Daniel Jordà - Epicurean Delights Monday, 30 April 2012 Daniel Jordà Culinary Hands-On Workshop

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