Krutika Gawas began his pastry journey over 8.5 years ago, inspired by the precision, creativity, and artistry of the craft. What started as curiosity soon grew into a passion for French pastry — a discipline that allows him to blend skill, heritage, and storytelling through every dessert.
When did you start your journey as a chef?
My journey began just over 8.5 years ago. I was always drawn to the precision, beauty, and creativity of pastry. What started as curiosity soon became a passion and eventually, a career path. Over time, I found myself falling in love with the structure and storytelling that French pastry allows — it’s not just about dessert; it’s an expression of skill, heritage, and imagination.
You were the first runner-up in a French patisserie competition tell us about that experience.
That was one of the most defining moments of my career so far. Being the first runner-up in a French patisserie competition meant a lot because it validated years of hard work, training, and refinement. The competition pushed me to elevate my technique, rethink balance and flavor, and understand the cultural roots of French pastry on a much deeper level. It also taught me the importance of discipline under pressure, and how creativity can still shine within the strictest rules of tradition.
In what ways can the preservation of traditional French pastry techniques coexist with the growing demand for innovation, dietary adaptations (e.g., gluten-free, vegan), and sustainability in modern patisserie?
I believe they must coexist — and more than that, they enhance one another. Traditional French pastry provides the foundation: technique, structure, and elegance. When we innovate for dietary needs or sustainability, we aren’t rejecting tradition — we’re adapting its wisdom to meet today’s realities. The key is to respect the core principles — precision, texture, balance — while finding new ingredients or methods that align with modern values. A well-executed vegan mille-feuille or gluten-free tart isn’t a compromise; it’s an evolution.
How can French pastry chefs innovate without compromising the cultural identity and integrity of classic patisserie?
Innovation doesn’t have to mean abandoning identity — it’s about layering, not replacing. For me, it’s about asking: What makes this pastry French at its heart? Then I build around that. Perhaps I reinterpret the form, or introduce a new flavor note, but I retain the essence — the pâte feuilletée technique, the balance of sweetness, or the respect for seasonality. It’s about evolving while honoring. Think of it as adding your own accent to a beautiful, time-honored language.
To what extent should French pastry embrace global flavors and techniques, and where should it draw the line to preserve its distinctiveness?
French pastry has always evolved — from colonial spice routes to Japanese-French fusion today. Embracing global flavors keeps the craft alive and relevant, and it’s especially powerful when done with intention. But the line should be drawn when innovation overshadows the foundation — when the soul of the pastry is lost. For me, it’s about balance. You can infuse a classic éclair with yuzu or add saffron to a crème, but the structure, technique, and respect for French patisserie should remain evident. That’s how we preserve its distinctiveness while allowing it to breathe.
In the precise world of tempering and crystallization, where do emotion and artistic expression find space in the craft of fine chocolate?
Chocolate is science, yes — but also poetry. Once you master tempering and crystallization, that precision becomes your canvas. The shine, the snap, the flow — it’s all technical, but the emotion comes through in how you mold it, flavor it, and present it. I find immense expression in layering textures, playing with natural colors, or sculpting forms that tell a story. In fine chocolate, emotion is in the details — in the respect for craft and the courage to create something that resonates beyond taste.
