Quentin Zerr - From Pastry Chef in Paris to Shop Owner in Sydney

It's well-deserved.

You do amazing cake.

I've tried your Santonori.

It's great.

So you spent years in one of Sydney's most prestigious hotel kitchen.

What goes on behind the scene for the guests to enjoy their dessert? Like what's the story behind that? Because it's never as easy as it sounds.

The guests just, they order something, it arrives at the table, but there is so much more going on behind that.

So what is it like when you

work in

those kinds of kitchens?

So it depends because some of the restaurants you might have open kitchens.

So it's a bit different the way they can a little bit see some piece of part going in the plate.

So sometimes they can guess what this is my dessert coming up.

But let's say if you have a hidden kitchen, there is different section usually.

So it depends if it's for a restaurant, if it's for banquets, if it's for room service.

Everybody has a work in different section.

But what I don't see is a whole organization.

So the dessert comes into the plates or into the box and it takes seconds to eat.

But behind that, there's so many hours.

Like you, I guess you spent so many hours, but you didn't say.

A few, but I like it.

Yeah, but that's

why we like it.

Yeah.

So for us, the most beautiful compliment you can get is when the guests come to you and say, that was good.