Omkar Kulkarni, Pastry Chef at Sheraton Grand Doha Resort and Convention Hotel, brings a hint of local taste paired with international flavours to his well-crafted desserts. He chats with FACT about his journey and the creative process that went into baking a giant 2,022kg cake for Qatar National Day.

What first led you to baking and sugary delights, and what have been the most exciting destinations to work in?
At the beginning of my career, when I was a trainee, I concentrated on the hot section of the kitchen and, until my final test results, I wasn’t sure if I’d have a career in bakery and pastry. Back then, the top person of the batch used to be rewarded to start a career in their choice of kitchen but I was convinced by the then executive chef to take on bakery and pastry as my major and that’s how I embarked on this journey.
I certainly fell in love with the surgical precision and use of distinctive flavours and textures in making desserts, bonbons and breads. Doha is the best destination to work in. The kind of vibe and excitement because of FIFA 2022 is phenomenal.

Sugar is often vilified – is it possible to create worldclass desserts without sugar?
Yes, it is absolutely possible to create world-class desserts either using a substitute or no sugar at all. These days people have become more health conscious and aware and they expect us to meet their dietary requirements. For us at Sheraton, this is of utmost importance to exceed every guest’s expectations.

You did a giant cake for Qatar National Day, weighing 2,022kg. What was the creative process like?
The entire process started with the thought The GIGANTIC, followed by lots of brain storming with our executive chef and fellow colleagues. Our restaurant Al Hubara is one of the popular destinations for kids’ activities during brunches. So, we narrowed down our idea to create a curtain with the number 974, handmade donuts at the backdrop and a gigantic, 100% edible, 2,022kg donut cake.
The entire process was intriguing, exciting and exhausting. But I am really thankful to each and every member of our bakery and pastry team for their commitment, enthusiasm and willingness to go that extra mile.

Can you share with us your signature dish or style and explain what makes it special to you?
A signature dessert should create a pleasant memory for our guests… that’s how I look at it. My signature dessert is Vanilla Caramel Ganache, Dates Cremeux with Speculaas Tart.
I like to use local products because you really get the best and original flavours in your creation. And I have blended them with the finest Madagascar vanilla bean and soft caramel ganache in the Speculaas Tart.
So, it’s a perfect combination of local with international flavours to create an extraordinary and lasting memory. ✤