Culinary craftsmanship involves bringing together flavour and pleasing appearances, among other attributes. The amazing facet is his tools - a flattened chopstick and a paring knife. An auspicious beginning modelling play dough under the tutelage of his artist father developed Karthi Sengottaian in his formative years, encouraging his natural talent to where he is now - an artist in his own right. He is largely self-taught and works in multiple mediums; sugar, ice, wax, salt dough, wood burning, paint, fruit, and his favourite - chocolate.
On learning of his talent, Executive Chef Paul Peddle seized the opportunity to bring Karthi to the Fairmont Palliser in June this year, to showcase the hotel and company. I had the opportunity to watch the master at work in the Palliser pastry shop, where he was putting the finishing touches to the bust of a keynote speaker. I am amazed at what he achieved in two days from only a photocopy mug shot of the man. When the function coordinator came to arrange to move the sculpture, she exclaimed ‘I was just talking to him and it looks exactly like him’. Needless to say, Karthi was relieved. One wouldn’t see him as the nervous type as he is very humble and accepts his gifts graciously. And he is also an accomplished pastry chef; his chocolate truffles simply melt in your mouth and on your fingers too.
Westin Grand Cayman called, and here he learned to work with wax and salt dough (winning yet another gold). A stint back in India was followed by a position with the Mars company and Galaxy Chocolate, working in Egypt. Karthi landed in Calgary just before the 100th anniversary of the Stampede, perfect timing to create a bucking bull and a full sculpture of Guy Weadick.
Karthi attended Madras University and earned a degree in Culinary Management. A subsequent job at J-M English Bakery in India fuelled his love of chocolate, both for eating and sculpting. He moved to Taj Hotels for three years, where he further developed his craft and won a gold medal for butter sculpture. Four years with Carnival Cruises followed, allowing him the opportunity to continue to develop his artistic talents, and wow the guests in the process. Then the
At home, Karthi likes to work on wood burning. He starts by rendering a sketch and then faithfully reproduces it on the wood with a hot iron. Speaking of home, he enjoys his wife’s vegetarian cooking and their young son. He makes the sweets, not always chocolate, as sugar is his ‘must have’ ingredient.
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Creating wedding cakes, especially edible ones, is possible for brides holding their reception at the Fairmont. Karthi can make a spectacular display cake too, and you can take it home afterwards. Want a blown sugar sculpture? Or do you have a lot of plastic milk jugs and need a floral arrangement? You might lose the recycling deposit, but his recycling efforts are a delight to see.
If you want to try your hand at working with modelling chocolate, you can start by making
this recipe from On Cooking, 5th edition Canadian. It is really very easy. 1. Take 160 mL of white corn syrup and heat it to body temperature over a water bath. 2. Melt 400 g of dark chocolate in the same manner and mix in the warm syrup. Cover the bowl and let rest at room temperature for 3 hours. 3. Knead the firm mixture before you try making a rose or you can lightly dust the table with icing sugar and roll out the chocolate plastique for a twist on sushi. Use rice pudding and fruit for the filling. You can enjoy Karthi’s artistry and the decadence of his Death by Chocolate buffet at the Palliser’s Rimrock Restaurant every Monday evening from 5:30 to 9:00 p.m. Take a sweet tooth with you and remember that dark chocolate is good for you. It’s a chocolate fantasy featuring an array of chocolate delights, such as chocolate cheesecake, chocolate pizza, chocolate pate, a fountain cascading with creamy chocolate, and many more celestial chocolate creations. On other nights of the week, a Death by Chocolate sampler is available on the Rimrock dessert menu.