Itâ€™s a Sweet, Sweet Life. Meet Stephan Schubert, Executive Pastry Chef at Seminole Hard Rock Hotel & Casino By Ronda M. Parag
Overseeing all the pastries and delightful treats at the Seminole Hard Rock Hotel & Casino is 25-year veteran of the pastry business, Stephan Schubert. He will represent Seminole Hard Rock Tampa at the Global Chefs Pastry Challenge in Greece in late September. METRO had a chance to catch up with Chef Stephan and discover what he does on a typical day and what he likes to do outside of the kitchen. METRO: What inspired you to become a pastry chef? Schubert: Originally, I wanted to be an airplane mechanic, but in Germany, at the age of fifteen, you have to make a decision on your career track early on. I told my parents I wanted to work on airplanes and they told me I had to go into pastry. My dad is a certified Master Pastry Chef and Master Baker
and we always baked or cooked at home. M: What are the menu inspirations? S: For inspiration there is no better place to look than within nature. I love to take a walk in the park, a botanical garden or even the farmers market to garner new ideas. From the shape and coloring of a simple pear, to the detailed grooves on a tree trunk; itâ€™s great to just walk and enjoy the beauty of nature and then turn those features into a delicate, edible creation. M: What is your typical day like at the Hard Rock? S: When I walk into work at Seminole Hard Rock Tampa, the first thing I do is interact with the pastry team members and then grab my cup of coffee. After that, I check my emails and walk around property to check on products and find opportunities to make specific
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