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Pastry Chef Jibu Mohan

Jibu Mohan, a culinary expert from South India, embarked on his gastronomic journey with a degree in hotel management and catering science. His passion for baking bloomed during college, setting the stage for a remarkable career that unfolded across diverse culinary landscapes. After graduating, Jibu pursued a postgraduate program in Patisserie & Confectionery at Ealing & Hammersmith West London College. His journey began as a trainee at Mövenpick Hotel in Bahrain, marking the journey dedicated to culinary excellence.

From a Commi chef’s role at Le Pont de la Tour in London to Demi Chef De Partie at the Fairmont Hotel in Scotland, Jibu’s culinary expertise gained recognition. Seeking broader horizons, he moved to the Middle East in 2011, joining LPM as a Commis Chef. At LPM, he contributed to the pre-opening in Miami and Abu Dhabi, shaping his commitment to deliver unparalleled quality with the finest ingredients.

Guided by luminaries Chef Raphel Duntoye and Chef Rory Duncan at LPM, Jibu focused on flavors, textures, and the significance of seasonal ingredients. In 2022, he joined Orange Hospitality as Pastry Chef for the newly-opened Josette Dubai, where his expertise in technique and tenacity is obvious. Josette unveiled in January 2023, swiftly became a culinary sensation, introducing innovative concepts like breakfast, brunch, and the iconic ‘Sparkling Afternoons’ tea program.

Jibu’s dedication to preserving the roots of Parisian pastries and French culture is evident in Josette’s menu, featuring signature delights like the blueberry caviar cheesecake, St. Honore, and Crepe Josette. With a unique blend of tradition and innovation, he has curated an exceptional selection of pastries, demonstrating that the evolving culinary landscape requires a personal touch.

What inspired you to become a pastry chef? You’ve been in the industry for quite some time. Would you have done anything differently when first starting out?

My culinary journey started in London, not as a career choice but as a calling. Working in the pastry kitchen fueled my passion for contributing to the culinary world. Crafting pastries became my driving force, inspiring a commitment to precision, creativity, and the delicate balance of art and science. I gravitated towards French cuisine for its beautiful blend of tradition with a modern and adventurous spirit. It’s all about sustainability, re-purposing old ingredients into exciting new recipes.

What is the philosophy and ethos behind the food you create?

My culinary philosophy is simple: I believe in appreciating the essence of each cuisine—its richness, history, and soul. When I bake, I use fresh, seasonal ingredients from around the world. I aim to capture the natural flavors and simplicity of these ingredients while transforming them into delightful creations.

 What’s the latest trend when it comes to baking and patisserie? What is one food (pastry) trend you wish would just go away?

The current trend that captivates me is ‘Eat by the Eyes.’ As chefs, we keep an eye on global changes and adjust our offerings to match today’s tastes. I’m excited about upcoming pastry and bakery trends, especially the growth of plant-based options, like vegan treats and gluten-free alternatives, adds exciting dimensions to the evolving culinary landscape.

What is your baking style and the philosophy behind it?

My baking style is a blend of refinement and simplicity, marked by a conscientious approach to ingredients. Each element is treated with utmost respect, creating an experience that transcends mere taste; it’s a visual symphony. Our Josette desserts elevate beyond the ordinary, intertwining skill, intelligence, and scientific precision, crafting an unparalleled experience for our guests.

What’s your favorite comfort food? What’s your favorite pastry or cake or baked product?

The best indulgence for me, is a delectable fresh fruit tart— a delightful fusion of a crisp, sweet pastry shell, velvety vanilla custard filling, and an abundance of vibrant seasonal fruits, elegantly coated in a simple glaze.

Who or what was your inspiration to become a pastry chef?
As a pastry chef, I find inspiration in both science and art. The intricate interplay between the science of baking and the artistry of pastry continually fascinates me. Sharpening one’s skills is not an overnight feat, but through persistent practice, passion, dedication, the invaluable guidance of mentors and a structured education, mastery unfolds.

What is your advice to aspiring pastry chefs?

For aspiring pastry chefs, I emphasize the importance of laying a solid foundation, setting realistic goals, and unwavering enthusiasm. Mentorship plays a substantial role in building this foundation.

Future Plans?

My pastry journey is an ongoing exploration, with continuous learning at its core. Holding the position of Head Pastry Chef at Josette Dubai serves as a driving force, motivating me to elevate and expand the realm of French Parisian pastry and further develop the Pastry and Bakery offerings within the company.

Would you consider yourself as an artist? Are you inspired by artists when you create your pastries? When you create different products everyday where do you get inspired from?

Artistry, to me, is the exploration of a unique means of self-expression. When crafting my French pastries, I find joy in sketching them on paper to comprehend their shape, texture, and, the gratifying outcome. My inspiration often stems from various forms of art—be it sculpture, shapes, or paintings.

The topic of local food, from smaller, specialized and personally known producers, is becoming more important. What are some of your local partners from whom you source?

Choosing the right ingredients is crucial for me and I always consider the season. Here in the Middle East, I rely on local producers for staples like fresh milk, dates, and flour.


What would you say is the key/winning feature of your creations?

The essence of my creations lies in simplicity, where I consistently strive to preserve natural tastes and delicate textures by utilizing the finest ingredients and of course, seeing the satisfied expressions of our guests here at Josette represents the winning result.

What are the most important considerations when crafting your menu?

Crafting a dessert menu revolves around authenticity and adherence to the cuisine’s roots and classic dishes. At Josette, our customers return for the genuine French Parisian experience and our signature classic desserts.

 Have you ever considered being a vegan chef? How practical is it being a pastry chef?

While I’ve never envisioned myself as a vegan chef, I believe in accommodating diverse preferences and I craft vegan creations upon request for our guests like our Coconut pannacotta with fresh raspberries. I believe that a solid foundation from a reputable pastry school equips you with the essential concepts for succeeding in all challenges.

What’s your signature dish?
Our standout creation is the Josette Blueberry Caviar Cheesecake — a distinctive dessert served during the afternoon tea, featuring a baked vanilla cheesecake adorned with a delightful blueberry compote, fresh lime zest, and a layer of indulgent blueberry caviar. An element that elevates the whole experience and leaves guests craving more.

How can restaurants/ hotels/ chefs communicate the approach of innovative sustainable plant-based food/ food chains to others?
At Josette, we pride ourselves on crafting exquisite French delicacies with a focus on fresh, seasonal, and locally sourced ingredients. Sustainability is key, and we partner with Mary Anne’s Fresh Produce, an innovative local farm in the GCC using aquaponics for pesticide-free plants. We prioritize ripe fruits to reduce refrigeration gas and maintain strong relationships with local producers. As a chef, I research and utilize every part of ingredients thoughtfully, transforming items like carrot stems and peels into vibrant powders for added flavor and color in our doughs. Josette is all about respecting ingredients and embracing a sustainable culinary approach.

Which is the dish you’ve created that you are most proud of and why?

Beyond any dish, my pride stems from the passionate team at Josette Dubai. It’s not just about creating excellent desserts; it’s about the dedicated chefs who contribute to every creation. Their daily commitment is what I find most gratifying and fulfilling.


Peanut Dacquoise
– 75G T.45
– 210G Peanuts powder

– 210 Caster sugar

– 6g Salt
– 348g Egg White
– 126g Sugar
– 105g Chopped Peanuts

– Make meringue with egg white and sugar

– Fold all the dry ingredients together in the meringue

– Spread flat inside the ring

– Sprinkle chopped hazelnuts on the top and gently press down with a spatula

– Bake at 175c for 12 minutes

– 360gms 1 tray

Chocolate Ganache
– 225g Cream

– 225g Chocolate 66%

– Boil cream

– Pour the cream on the chopped chocolate

– Mix until the chocolate melts and hand blend

– 150 gms 1 tray

Peanut and Almond Praline
– 160g Peanuts

– 240g Almonds

–  420g Sugar
– 4g Salt

– Roast the peanuts and almonds

– Make a dry caramel

– Caramelize the nuts and cool them down

–  blend the caramelized nuts and make a paste

  • – Store it in the refrigeratorMilk chocolate crunch
    – 150g Egg yolk

– 135g Sugar

– 150g (1:1) Sugar Syrup

– Instant coffee powder

– 4.5 Gelatin Leaves

– 480g Cream

– Whisk egg yolk and sugar to make the sabayon

– Mix gelatin and coffee powder in the hot sugar syrup (make sure no lumps)

– Pour in the egg mixture while mixing and mix well

– Whisk the cream to a soft peak and fold in the egg coffee mixture


Milk chocolate mousse
– 210g Cream

  • – 210g Milk
  • – 60g Egg Yolk
  • – 600g Milk Chocolate
  • – 3sheets Gelatin
  • – 600g Cream
  1. – Boil cream and milk and add yolks and make an anglaise
  2. – Add soaked gelatine into the anglaise
  3. – Pour the hot anglaise into the chocolate and mix it well
  4. – Whip the cream into a soft peak and fold it into the chocolate anglaise (UNDER 40C)




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