Forget Flowers: Nothing says LOVE like Chef Kev’s Creations

It’s the time of year when singles cower and smug marrieds call in the “get out of jail free” card known as the babysitter; and when candy hearts and Hershey’s kisses are ingested in alarming proportions.  However, all the usual Valentine tokens pale in comparison to the treats I sampled at Chef Kev’s secret laboratory where I had the luxury of tasting some of the wonderful concoctions he has placed on his Valentine’s menu.

I met Chef Kev last year when I had the pleasure of sampling his catering fare at a work event.  I remember the guests being wowed as trays of beautiful edible art floated by and even more bowled over after they sampled it.  And during Christmas time when his Christmas menu was available, my family went crazy over the stollen that I sent them and since then they have not given me a moment’s peace continually clamoring for more (keep in mind that they live in the Philippines) even though Christmas is well over.

EAT your heart out

Chef Kev started off as a graphic designer with a passion for food and pastries.  After extensive schooling in Korea and Vancouver, he entered the BC Chef Association Chocolate Competition at EAT Vancouver in 2008 and emerged with three gold medals in the categories of chocolate showpieces, chocolate bon-bons and plated chocolate desserts. 

Chef Kev claims that working in a restaurant does not allow him to follow what he loves about pastry—mostly creating edible works of art where he can be free to experiment with taste as well as with presentation.  Opening his own small business has granted him the freedom to do precisely that.  With his desserts, pastries and confections, he aims to achieve the perfect balance between beauty, taste and affordability.  After spending an evening with him, I feel that he has succeeded. 

Beats a Box of Candy Hearts

What I most admire about Kevin’s desserts is that they are very clearly made with love: a love of design, a love of perfection and a sincere love of food.  Indeed, as Ralph Waldo Emerson said: “Love of beauty is Taste.  The creation of beauty is Art.”  This is pretty clear in the trio of cake, cookies and bonbons he has concocted for his Valentine’s day menu:

Chocolate Raspberry Mousse Cake.  Not only a stunner to look at with its smooth as glass chocolate glaze, but also the perfect dessert to share with someone on Valentine’s.  Picture tart raspberries suspended in smooth, creamy chocolate mousse.  All this is settled atop a dense chocolate foundation studded with Feuilletine flakes for a little added crunch.  One thing I appreciated about Chef Kev’s work was the way he experimented with a variety of textures. 

Cookies:  Cookies are chef Kev’s bestsellers and there are several stars that stood out for me.  First of all, baked truffles.  Need I say more?  Three kinds of nuts are blended together in a moist chocolate cookie that lightly dissolves in your mouth.  As Chef Kev says, “When you first bite into it, you taste the hazelnut and then it ends with the flavour of coconut.”  Another stunner is the marzipan ginger cookie which is (surprisingly) wheat and dairy free.  It is a soft, tender cookie dipped in organic dark chocolate with the fresh taste of ginger which kind of gently lingers on the tongue.  My other favourite was his French-style macaroon filled with chocolate passionfruit ganache.  The macaroon part manages to be airy and gooey at the same time; meanwhile, the cool chocolate ganache with the tangy passionfruit brings it all together. 

Chocolates:  Perfect melting point, luscious fillings that are never too sweet and imaginative flavours characterize the perfect box of chocolate.  My two favourites were the strawberry balsamic vinegar white chocolate truffle and his earl grey “cloud.”  The earl grey cloud is exactly what you’d expect: a soft cloud of earl grey chocolate mist holds your taste buds hostage and finishes with a wonderful floral flavour.  I’m also partial to his green tea truffles as they are never too sweet and contain just the right  hint of green tea to roll around in your mouth.  Seriously now, this is a man that can make even dried fruit taste like heaven. 

How to Get the Good Stuff: 

How?

Orders should be placed a few days before they are picked up.  View his website here and call Chef Kev at (778) 317-6303 or e-mail him at sales@chefkev.com

Where?

Orders can be picked up at Sabor Latino Bakery, 1211 Nanaimo St. (between 1st Ave. and Hastings St.)

What?

He is offering his raspberry chocolate mousse cake, cookies, and his bon bons.  Check out his website for prices and special offers.