SALT LAKE CITY — If you afresh bent the aboriginal adventure of Food Network’s “Best Baker In America,” you may accept accustomed Adalberto Diaz Labrada.
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The oft-smiley Cuban-American is one of Utah’s admired pastry chefs, both because of his Salt Lake City boutique on Main Street — Fillings & Emulsions — and additionally because of his common affable segments on bounded account stations.
In contempo years, the absorbing chef has claimed the American Culinary Federation’s (ACF) State, Western Regional, and Civic Pastry Chef of the Year awards, and this year, Labrada is attractive to accompany home Food Network’s appellation of “Best Baker in America.”
After Labrada sailed through aftermost week’s block competition, we at KSL.com were able to bastard him a few questions afore we tune-in to this week’s meringue challenge.
Tell us about yourself.
Labrada: I was built-in in Cuba and came to the United States back I was 28 in the year 2000. I abstruse a lot about baking from both my grandmas and connected to apprentice from assorted compound books. I am not professionally accomplished but accept been acquirements my barter for years. In 2012 I became ACF Pastry Chef of the Year and in 2013 opened my pastry boutique Fillings & Emulsions in Salt Lake City.
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What added influences accept shaped your cooking?
Labrada: I accept had abounding influences in my cooking, starting with a acclaimed Cuban TV celebrity Nitza Villapol and abounding added bounded and civic chefs. One of the pastry chefs I adore the best is Chef Diana Fallis from UVU. She aggregate a lot of her ability with me during my administration there.
You mentioned on your website that a actuality learns a lot about a ability by the way they celebrate. What did you apprentice about Utah during your aboriginal 4th of July array in Provo?
Labrada: I was aloof accession from Cuba and the aberration in the ability was absolutely apparent. The array was quiet and there was no loud music or bodies dancing and bubbler everywhere. I abstruse that Utah was a quieter and added bashful abode than Havana for sure.
You are no drifter to affable on television. What is altered about actuality on Food Network’s Best Baker in America?
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Labrada: This is a antagonism adjoin eight actual acclimatized bakers. The stakes are absolutely higher.
Sugar has been accepting a lot of abrogating columnist lately. How do you anticipate that will affect the pastry apple in the abreast future?
Labrada: We will consistently accept pastries. We had the aforementioned issues with Atkins, the Gluten Free chic and now sugar. We will acquisition the way to board our artefact to the bazaar demands. Bodies will consistently charge article sweet. It’s allotment of who we are, it makes us blessed and it brings us together.
What’s the one affair on your card at Fillings & Emulsions you ambition every chump would try?
Labrada: My macaroons, of course! But our meat pies are amazing as well.
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This week, Labrada will be adverse off adjoin six actual chefs in both a macaron and broiled Alaska challenge. You can analysis out the adventure Wednesday night (Oct. 4) at 8 p.m. and you can additionally apprentice added about Labrada on his website.
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