About this episode
Send a textSeason 11 closes with a conversation that defines what true creative commitment looks like at the highest level of gastronomy.In this season finale of the Chef JKP Podcast, Chef JKP is joined by Carmen Rueda Hernandez, Executive Pastry Chef of Bricks Dessert and one of the most quietly influential pastry chefs working today.From a small village in the mountains of Spain to the kitchens of El Bulli and The Fat Duck, Carmen’s journey is not driven by titles or shortcuts, but by curiosity, discipline, and an uncompromising respect for craft.This conversation traces her evolution from a young cook obsessed with meat and fish to a pastry chef who found her voice through chocolate, research, and storytelling. Carmen speaks candidly about unpaid stages, 14-hour days, creative pressure at the world’s most demanding kitchens, and the mental resilience required to grow without losing yourself along the way.She reflects on working during El Bulli’s final season, rebuilding The Fat Duck’s menu from scratch, leading experimental research kitchens, and why pastry is not about sweetness but about balance, texture, memory, and emotion.The episode also dives deep into her work in Dubai, where she built Bricks as the Middle East’s first dessert-only fine dining restaurant. Carmen explains how storytelling shapes every menu, why education is still the biggest challenge, and how trust, repetition, and patience are essential when introducing new ideas to diners.At its core, this is a conversation about mastery. About staying curious. About knowing when to push, when to listen, and why greatness is built slowly, choice by choice.A fitting end to a season focused on growth in all its forms.WHAT YOU WILL HEAR IN THIS EPISODE• Growing up in rural Spain and developing curiosity through observation• Choosing culinary school over economics on instinct• Discovering pastry through chocolate and laboratory kitchens• The reality of unpaid stages and long working hours• Working at El Bulli during its final season• Discipline, structure, and calm at the world’s top kitchens• Rebuilding creativity at The Fat Duck through research and psychology• Leading experimental kitchens under extreme pressure• Competing at the World Chocolate Masters• Why dessert is about balance, not sweetness• Building Bricks as a dessert-only fine dining concept• Advice for young chefs on repetition, patience, and masteryCHAPTERS00:00 Season finale introduction04:10 Childhood food memories and curiosity09:30 Choosing culinary over economics15:20 Early kitchen realities and work ethic22:10 Discovering pastry through chocolate30:40 Moving to France and classical training42:00 Joining El Bulli55:20
