Cherish Finden, the executive pastry chef at The Langham Hotel London

Where did you learn your art?

I learnt it at the art school. I wanted to know how to use airbrush and different artistic techniques, so on my day off I  went to art school to take lectures. I did it for three years and learnt a lot about fine art, graphic design, window display, and sculpture. For me pastry is not cooking, it is an edible art, so I wanted to work on my art education. I am still learning every day, attending seminars and lectures around the world. Learning is a never-ending process so I am never stopping to learn.

What was most difficult to master?

For me, it’s all about perfection and I am striving to be better and better day by day.

Who was your greatest teacher?

My greatest teacher was Peter A. Knipp, with who I was working in a six-star hotel in Singapore. He pushed me always to the maximum by saying that I was actually not good enough, so I was doing more and more and better and better. I also did many competitions but he did not care about certificates, he just cared about what he saw and tasted on the plate. Another great teacher was Martin Chiffers – he guided me on the culinary side.

What was your most valuable experience?

I must say the work with Peter A. Knipp again at the six-star hotel because of the many Michelin-starred chefs who were visiting – Alain Ducasse, Gordon Ramsey etc. It was really challenging – we had long working hours, I worked regularly till 1 or even 3 am and we were really striving for perfection.

And your greatest challenge?

That was the Langham Express. It was 2.5 meters long and had eight animals in it which were all handcrafted. It was really a great project which we started to work on nine months in advance to structure it well and we needed four to five months to create it. It was wonderful. Full of magic. We created this train to give a break to Santa Claus who is always working so hard so that he and his animals could travel comfortably. There were around 8888 sweets on the train as well. Christmas is magical, so the children had to get a piece from the train. I want to create pieces that put a smile on faces.

What is your relationship to chocolate?

I love chocolate. I  started my career as a chocolatier. It’s a really fascinating world. There is a big block of chocolate in front of you and you have to find a way to make it interesting, to bring it to life. I think it would be difficult for me to make pastries without chocolate.

What are your favourite flavours?

I love European flavours, but I always love to play also with Asian flavours. Especially Pandan leaf which is so fantastic to use. It’s used in a similar way as lavender and gives a very floral green flavour. Or rose and lychee which is very much used in Asia, but I see that English people love it as well. So I like to bring to the table also the flavours which take me to my roots. But whatever I create I always ask myself if my guests will enjoy it.

If you could choose any place to go and try their cuisine, where would you go?

Spain. Absolutely Spain. I would love to visit El Celler de Can Roca. I would love to enter into the mind of Jordi Roca.

What is your greatest achievement?

My greatest achievement was when I won the 1st place in the pastry and second place in general at the IKA Culinary Olympics in Germany between participants of 32 countries. I was still living in Singapore then. You expect the French to win and then they called Singapore! I felt so happy and surprised! It was really a great feeling.

What would be your ultimate dream?

I would love to become the best pastry chef in the world. That’s still a long way away, but I really desire it.

And the final message to our readers?

Try the Langham chocolate and our afternoon tea. And have fun when you eat. Enjoy it!

Enjoy the most famous tea in London, created by Cherish Finden at THE LANGHAM, LONDON