Dinara Kasko is a pastry chef that has taken over the internet with her amazing desserts.
1.For the people who might not know you,who are you and what do you do?
My name is Dinara. I am from Ukraine. I have a degree in architecture and design. Currently, I am working as a pastry chef. I have linked my educational architectural background with pastry design. I create my own moulds of my own design.(She creates her moulds on computer and turns them into delicious desserts)
2.What inspired you to be a professional pastry chef?
Since my early childhood, I have liked eating cakes. When I grew up, I started liking making desserts. First, I practiced baking at home, then I found it so interesting that I started attending classes for baking by different chefs. Some time later, I decided to create something of my own, and I started creating moulds and recipes. Then different schools from all over the world started inviting me to teach classes. This way, I have become a pastry chef.
3.Where did the idea to combine desserts with architectural design came from?
After I created my first mould, an editor from ‘so good’ magazine contacted me and suggested writing an article about linking architecture with pastry. Since my article was published, I started working in this direction.
4.What is your favorite mold you have created?
I can’t say that I have one. I like all my moulds.
5.What advice do you have for aspiring pastry chefs out there ?
I always advise doing what you really like. Set up goals, work hard to achieve these goals, and never give up. Every chef goes through learning, practicing, doing internship, working at home etc. You need to realize why every step is so important, decide what you really like doing, and keep working.
6.Did you know your desserts would become such a big success?
Of course, several years ago, I even could not imagine that my life would change so dramatically, I would create my moulds and so on. I just did what I liked, posted pictures on Instagram, and people liked it. Then started devoting more and more time for baking, but I had no idea that I would have what I have now.
7.What is the biggest achievement in your career so far ?
We are launching my moulds on sale labeled under my own brand pretty soon. I create my own design for these moulds. Different schools invite me to teach classes, and a lot of journalists ask me to run an interview. All these are my big achievements.
8.Who are some people that inspire you ?
These are pastry chefs (like Francisko Migoya, Miquel Guarro, Melissa Coppel, Stephane Glacier, Pierre Herme etc.), different artists, architects, and designers.
9.How would you describe your style as a pastry chef ?
I create traditional mousse desserts using modern techniques. I would say that I present traditional mousse cakes in modern shapes.
10.Where do you draw inspiration from ?
Inspiration can be in everything (it can be any object, building, country etc.). I visit different events and exhibitions where I can get a portion of inspiration from other creative people. Nowadays, software is so advanced that even without any inspiration, just using modelling software, I can create something beautiful.
11.What was the hardest pastry you had to prepare?
It is the Ruby cake. It took us 1.5 months to complete this project. We used 3D printing every day. The result turned out good.
12.What is the best thing about your job ?
I travel a lot. I am invited to different countries. I meet new people. Also, I like eating sweets, so I make them and eat them.
13.What do you have in mind for the future,career wise?
We are launching my moulds on sale labeled under my own brand. I am planning to open my own studio in my city.
14.Do you have anything to say to your supporters?
I am very grateful that you support me, like my creations, write comments, buy my moulds and so on. It’s inspiring. I work for you.