Pastry Chef of the Year Noa Vlemmix: 'Chocolate knows no boundaries'

Noa grew up in a creative family. "My parents both work as goldsmiths. I decided not to follow the same path, but to give my creative side my own twist. In Nijmegen, I started with the Level 2 Executive Baker training. Then I transferred to Summa, where I completed the Executive Baker training in one year. I'm so glad I took this step, because at Summa, the world of baking and pastry truly opened up for me." 

Passion for chocolate 

At Summa, she discovered there's so much more to baking than she'd initially imagined. "I attended competitions, visited baking fairs, and attended demonstrations where passionate pastry chefs shared their work and skills. It was an incredibly inspiring environment." Noa is also very impressed with her instructors. "They have experience in the industry themselves. They really have something to share and are open to trends and developments in their field. They inspired me to push the boundaries and continue to develop myself." 
 
During her studies, Noa interned at the Bontom chocolate shop in Nijkerk. She's been working there for seven years now. It was there that she discovered the diversity of chocolate. "Can you imagine it? Then you can make it with chocolate. Chocolate knows no boundaries; that's something I learned at Bontom." 

Dutch Pastry Award  

Every year, the Dutch Pastry Team organizes the Dutch Pastry Award. This is the highest-achieved pastry competition in the Netherlands. "My boss at Bontom participated, and I wanted to give it a try. The first time I participated, I came in second. It was a great experience. But I wanted to see if I could still win first place. And I succeeded." 
 
My piece this year is more Noa-esque, if you know what I mean. It's truly my creation. Most pastry chefs use a lot of swirls and flowers. I try to tell a story with my chocolate. I also like to push the boundaries by sculpting, rather than using molds. The process is more difficult and takes longer than when you work from individual pieces. 

Celebration 

For the competition, the pastry chefs are given a theme, and they create three identical dessert cakes and a centerpiece. “This year's theme was 'Celebration.' Then the process begins with coming up with an idea, choosing the flavors, and designing the design. I wanted to create something unique and chose to connect it to my personal experience with the theme. I once attended a Holi festival. With that experience in mind, I sculpted a magician standing at the bottom of a tornado of colors and powder. And believe me, powder is very difficult to recreate with chocolate.” 

The concept and design weren't the only areas where Noa excelled. "I enjoy combining flavors that aren't always obvious. My cakes were filled with pistachio and tamarind and cardamom and chocolate. Not everything I create is outlandish, and it's important that it appeals to the judges. I chose these combinations because I thought they fit the theme well. And they succeeded," laughs Noa. 

A number one spot opens doors 

Looking back on the competition, we're especially curious about what the title of Pastry Chef of the Year has brought Noa. She's modest and says she's just as proud of her second place as she was of her first. "Even though I don't feel it myself, you really notice that it's very different to come first or second. Now I'm interviewed by one person after another for newspaper articles, and people recognize me in the shop. Although not much has changed on the work floor," Noa says. 
 
"Being the best pastry chef in the Netherlands opens many doors. When the time comes, it won't be difficult for me to find a new job." 
 
Noa's tip? "Don't look too much at what other pastry chefs are making, and don't be afraid to do what you love. If you keep trying and keep improving, you'll eventually find the spark and everything will come together perfectly. It's important to stay enthusiastic and do things you enjoy. That's how you maintain your passion for the craft."