Hotel Pastry Chef Wins Top Dessert Award

Bosphorale incorporates Turkish ingendients in chef William McCarrick’s cake

If you think baklava or halvah whenever someone mentions Turkish sweets, think again. Bosphorale created by the executive pastry chef of Çırağan Palace Kempinski İstanbul was named the Kempinsky Dessert of the year. Granted, William McCarrick, said executive pastry chef and also a master chocolatie, is not Turkish. More importantly, he was open-minded in adpating Turksh ingredients into an international confection, also made with Bergamot-scented tea from the Black Sea sweetly paired with delicately dried Malatya apricots and Valrhona chocolate. It is going to be available at all Keminski hotels in 2013, but unfortunately, there’s not a single Kempinski hotel in North America.

Bosphorale, so named becuase the Çırağan Palace Kempinski İstanbul is  situated on the European shores of the Bosphorus. It was once an Ottoman Palace
Bosphorale, so named becuase the Çırağan Palace Kempinski İstanbul is situated on the European shore of the Bosphorus. It was once an Ottoman Palace.

Among the ingredients ingrained in Turkish cultural traditions and  creatively used in the cake are dried fruits, including apricots that are usually served at village festivals, weddings and other celebrations, while tea has become a culture of its own, with specific brewing techniques and drinking customs. Offering tea and drinking it together are considered a gesture of friendship and hospitality throughout Turkey.Cross-posted to Culinary Colorado.