Jeffery Koo Ka-chun, executive chef of VERO Chocolates, is a celebrated pastry chef and master chocolate sculptor. He's also the proud winner of several international chocolate sculpting competitions. Koo began his culinary career at 18, and has been into pastry-making for more than 13 years. His pursuit of excellence has earned him the praise and trust of employers but his staff find him too demanding. Now the pastry chef of Hong Kong's National Culinary Team, Koo's high standard for himself and others has paid off.
How did you get into pastry-making?
I never thought of becoming a pastry chef. I wanted to be a fireman. But joining the Professionals Pastry School's pastry course (the course is now offered at Vocational Training Centre) changed my life forever. I developed a huge interest in making pastries.
I was very lucky to begin my career at a five-star hotel where I met chef Yves Matthay who taught me a lot about pastry-making and chocolate sculpting.
Where do you get your inspiration?
I get my inspiration from many sources. Eating is one way of getting inspired. Whenever I eat, the different ingredients inspire me to mix and match and form a new flavour.I also draw inspiration from other chefs. I look at their masterpieces and check out window displays.