Round Hill is delighted to welcome our new pastry chef, Lincoln Peterkin. The pastry chef at Round Hill is quite an important position, as the hotel features freshly baked pastries from early morning breakfast to afternoon tea to evening delights. And not just any pastries, we might add. Round Hill is renowned by guests for specialties such as Rum Balls, Tarts and buttery Scones.
To welcome him aboard, we asked Chef Lincoln a few personal questions that we’d like to share with you:
1. How did you become a Pastry Chef?
Originally I wanted to join the army, but that dream was quickly discouraged by my mother who was strongly against the idea. I tried my hand at being a waiter for a number of years but did not find fulfilment so I decided to pursue a career. My love for baking made it an obvious choice. To develop my skill I worked for 6 months some days from 6 am to 11pm without pay just so that I could learn the craft. I have not looked back since.
2. What is your favourite thing to bake?
I would not say I have a favourite thing to bake. I just love baking. I challenge myself by incorporating fresh local fruits and vegetables into my creations.
3. Out of all your creations using fruits and vegetables, which is the best in your opinion?
(Laughs) That is like asking a father which of his children he prefers. But if I had to choose, I would say I am particularly pleased with my Tomato Raisin Tart.
Tomato Raisin Tart Recipe
2 large tomato
2 oz. Raisin
1 tsp Lemon zest
1 Cinnamon stick
3 oz. Sugar
1 oz. Corn syrup
Combine all the ingredients in a sauce pan, place over medium heat to cook until it thickens. Place in a pie crust or serve with your choice of bread.
4. Do you have a sweet tooth?
Yes I do, my favourite dessert is Apple pie.
5. What is a typical work day like?
I usually get in at 8am. My day starts off with making sure that the breakfast pastry items are ready and sent out, pretty much the same for lunch. We offer daily afternoon tea at 4:00pm. Pastries served at afternoon tea are baked fresh every day and is a favourite with the guests at Round Hill. The most popular pastries for afternoon tea are the Round Hill Rum Balls and the Butter Scones which are served warm from the oven. I finish the day with dinner pastries and prep work for the following day. Typically I leave work at about 8 or 9pm.
6. What advice would you give to individuals wishing to pursue a career in Pastry?
You have to have a passion for it. It cannot be about the money alone, as passion is needed to sustain you. It takes long hours, time, patience and a willingness to get your hands dirty. Literally.