Chef Eureka Araujo, Creative Director at Sivako, an artisanal Patisserie in Mumbai

Chef Eureka Araujo

Interview with Chef Eureka Araujo, Creative Director at Sivako, an artisanal Patisserie in Mumbai

Chef Eureka was born in Mumbai & brought up in Goa. Having graduated from the Institute of hotel management, catering technology & applied nutrition in Goa, she went on to graduate from the Taj management training program in 2014. 

Thereafter, worked at the Umaid Bhawan Palace for 2 years from 2014 to 2016. Chef Eureka joined the academy of Pastry & Culinary Arts (APCA) in 2016 as a pastry Chef instructor. 

She went on to be promoted as the Executive Pastry Chef of the Mumbai Centre. It was here that she got the opportunity to participate in the India Pastry Queen competition in 2017 where she bagged the gold medal.

Later, represented India at the World Pastry Queen championship in Rimini Italy in Jan 2018. Chef Eureka also represented India in Jan 2017 as the coach/judge of team India’s Junior team championship in Rimini Italy.

Chef Eureka left APCA when she begun with new journey with SIVAKO.  She got the chance to represent India again at the World Pastry Championship in Jan 2023 and bagged the bronze medal worldwide.

While at APCA Chef Eureka got the opportunities to learn from different master chefs from around the world including Chef Johan Martin, Chef Jean Francois Arnald, Chef Amaury Guichon, Chef Wei Loon Tan, Chef Christophe Morel, Chef Emmanuele Forcone and many more.

Can you describe the impact of your experience at the World Pastry Queen championship on your career?

Chef Eureka Araujo: Participating in the World Pastry Queen championship was a truly transformative experience for me.

It was not only a great honor to represent India on such a prestigious platform, but it also had a profound influence on my career trajectory.

Securing the third position among talented pastry chefs from around the world was a remarkable achievement that instilled in me a sense of pride and accomplishment.

The intense competition pushed me to explore new flavor combinations, experiment with innovative techniques, and refine my skills to new heights.

Winning this prestigious accolade provided me with a significant boost in confidence and credibility within the industry.

It opened doors to exciting opportunities, including collaborations with renowned chefs, invitations to prestigious culinary events, and increased visibility for my work.

The experience at the championship has truly shaped me as a pastry chef and has been instrumental in establishing my reputation in the industry.

What inspired you to establish Sivako and what makes it unique among other patisseries?

Chef Eureka Araujo: Sivako was born out of my unwavering passion for creating exceptional pastries and my deep desire to share them with a wider audience.

The inspiration behind its establishment came from my belief in the power of craftsmanship and the joy that exquisite pastries can bring to people’s lives.

What sets Sivako apart from other patisseries is our unwavering commitment to excellence and our dedication to French-style pastries crafted with simple, high-quality ingredients.

We prioritize the use of premium ingredients sourced from trusted suppliers to ensure that each bite is a harmonious symphony of flavors.

Moreover, our creations are not just visually stunning but also reflect a meticulous attention to detail, making them true works of art.

We strive to provide our customers with an unforgettable experience that engages their senses and transports them to a world of indulgence. At Sivako, every pastry is crafted with love, care, and a relentless pursuit of perfection.

How do you approach the creation of eggless desserts for your vegetarian clientele?

Chef Eureka Araujo: As a pastry chef catering to a diverse clientele, I fully understand and appreciate the importance of offering eggless options to meet the dietary preferences and restrictions of our vegetarian customers.

To ensure that our eggless desserts maintain the same level of taste, texture, and quality as their traditional counterparts, I employ a range of substitutes and techniques.

For example, when aiming for a spongy texture, I often use baking soda as a leavening agent. In recipes where eggs provide stability, such as mousses or setting the dessert, I rely on alternatives like cream cheese or white chocolate.

By carefully selecting and combining these substitutes, we are able to create eggless desserts that are equally delightful and satisfying, allowing our vegetarian clientele to enjoy the full experience of our pastry offerings.

What guiding principles do you follow when it comes to flavor combinations and ingredient selection in your pastry creations?

Chef Eureka Araujo: When it comes to flavor combinations and ingredient selection in my pastry creations, I strongly believe in the power of simplicity and allowing the natural flavors to shine.

I prefer to use a selection of natural ingredients that bring out the best in each other. For sweetness, I rely on the classic choices of white sugar, brown sugar, coconut sugar, and honey, as they add a rich and balanced sweetness to my creations.

Additionally, I take great pleasure in incorporating refreshing and unexpected elements like yuzu fruit, but always in moderation, so that they complement and elevate the overall taste profile without overpowering it.

Another key ingredient that I hold in high regard is fresh vanilla, as it adds a delicate and aromatic note to my pastries.

To create harmonious flavor combinations, I often pair vanilla with complementary flavors such as berries or pistachio, resulting in a symphony of tastes that captivates the palate.

Ultimately, my philosophy revolves around using carefully selected, high-quality ingredients that work harmoniously together to create memorable and delightful cakes and pastries.

How do you stay abreast of the latest trends and techniques in the pastry industry?

Chef Eureka Araujo: In the ever-evolving world of pastry, staying up-to-date with the latest trends and techniques is crucial to deliver innovative and captivating creations.

I am deeply committed to continuous learning and constantly seek inspiration from the vast pool of culinary knowledge and talent.

One of the ways I stay current is by attending masterclasses conducted by successful international chefs who are at the forefront of the industry.

These classes not only provide me with insights into the latest trends but also allow me to refine my skills and learn new techniques directly from the experts.

Additionally, I avidly follow industry publications, culinary blogs, and social media platforms where pastry professionals share their experiences, insights, and emerging trends.

By staying well-informed, I can ensure that my creations remain fresh, innovative, and aligned with the evolving preferences of my discerning customers.

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