Pastry Chef Extraordinaire

My name is Scott Paton the pastry chef who is responsible for your bread, desserts and petit fours (those yummy little treats you get with your coffee). We make everything for the restaurant from bread and pastries to ice-creams and sorbets and everything in between. Although I am young (and in the eyes of many still inexperienced) I believe we have a smooth running operation in the pastry section and I show great ambition, knowledge and character which is hopefully portrayed in my creations.

I have been with the Jack for five years coming straight from school and have been working on pastry since my first day. In April of 2007 I went to Gidleigh Park for the day which really opened my eyes to just what a two Michelin starred pastry section produce on a day to day basis. Although our food is different to theirs this doesn’t deter me from pushing myself every single day and looking for new ways to tantalise and excite our customers palates.

Pastry to me is a way of life much the same as farming is to farmers. It’s a job that takes over your life even on my days off. Deep down I want to be the best in Devon at what I do and to build on the success that I enjoyed in the international pastry chef's dessert competition in November. I have just come back off a cocoa barry chocolate course for hand dipped and moulded chocolates and truffles (similar to the ones you might find in Thorntons).

For anyone who has been in since the start of February may have noticed the chocolate and petit fours being of a higher standard. Most of the skills I have learnt I have gained from reading books and magazines as well as taking a little bit of inspiration from other chefs I have worked with. Dining out is also a great way to learn. I have never been shy to make mistakes as I truly believe that a man who isn’t afraid to make mistakes is a man who will learn fastest.

At the Jack we are blessed with a wide range of ingredients that people at home might struggle more to get hold of such as the types of vanilla or types of chocolate. But anyone who is a home enthusiast and is willing to take the time to ask questions about recipes or substitutes for certain ingredients that can’t be easily found then I will be more than willing to help. Lots of chefs like to keep their recipes “secret” but I say what’s the point of that. Surely our job is more than cooking for customers, it’s about our passion and enthusiasm being put across to the public so they can recreate what they have eaten or better still try new ideas of their own.

My advice to anyone interested in this area is don’t be afraid to make mistakes when doing pastry work. It can sometimes be messy and sometimes be stressful but when it all comes together in the end it is so worth it. Hopefully you will find it as much fun as I do.

Scott Paton, July 2008.