DISHING WITH YIGIT PURA
Executive pastry chef Yigit (pronounced “Yeet”) Pura is mixing, whipping, sifting and drizzling his way to new heights. The 30-year-old, Turkish-born culinary celeb is riding a tasty wave of success following his win last year on the premiere season of Bravo’s Top Chef Just Desserts, a spin-off of the popular Emmy-nominated and James Beard Award-winning series, Top Chef.
In October, Pura appeared at the Orlando Home Show at the Orange County Convention Center. There he demonstrated how to “temper” chocolate — one of his favorite ingredients — to make decorations for cakes, candy, custards and other desserts. He’ll also offer a basic cake-baking course.
When Florida Homebuyer Orlando reached the Sultan of Sweets at his San Francisco home, he was, naturally, decorating cakes. Longer term, he’s writing a new cookbook, which will be released in 2013, and finalizing plans for a new high-end pastry shop.
Yet, despite his hectic schedule, Pura exudes a Zen-like focus and an obvious passion about his craft. “The best part of my work is when I serve a dessert and see 1,000 faces change when they eat it,” he says. “I make an imprint on something people love.”
Although it may seem as though Pura’s success happened overnight, he’s spent a lifetime cultivating his talents. By age 4, he had learned his way around the kitchen by shadowing his mother and observing her every move.
He spent 12 years perfecting his rich, mouthwatering creations at pastry kitchens in San Francisco, New York City and Las Vegas. Today, he’s the Executive Pastry Chef at Taste Catering & Event Planning in San Francisco.
Pura confesses that sugar is a big part of his diet, and admits to stocking hundreds of ingredients in his kitchen “laboratory.”
“Chocolate tops the list,” he says. “Also some sort of floral ingredient — fresh edible flowers are great, and fresh limes. I think limes are highly underrated in desserts.”
While few homeowners may enjoy access to the kind of professional kitchens and high-tech appliances the Pura does, he insists that home cooks can prepare wonderful desserts with the proper organization.
“Functionality and work space are key,” he notes. “This allows you to work in a streamlined process with ample space. Mise en place. In French it means ‘everything in its place.’ You also need a good, accurate convection oven. It’s your best friend.”
Whether he’s preparing a culinary seduction for a few friends and family members or for several hundred dinner party attendees, Pura is always eager to try something new.
“I crave innovative desserts and trends,” he says. “I don’t want to make desserts from five years ago. I’m always thinking ahead.”
Pura’s high-end pastry shop, aptly named Tout Sweet, will be located in San Francisco’s Union Square. It is modeled after Ladureé’s, the renowned Paris pastry shop. He hopes to expand to New York and Chicago in a few years.