Patisserie Peche
Unique cakes, breads and appetizing creations by enterprising chef, Khalil Ali

“I’m very demanding, you know!” he professes, as he takes his seat across from me. “When it comes to my work, I don’t compromise,” he grins. And I had to agree with this assessment.

Many have tasted his edible artwork, but few have had the pleasure of getting into the mind of this chef accompli. I first heard of him through some industry insiders who’d sampled his goat cheese focaccia, and famous Grand Marnier truffles at his Patisserie Peche open house, in Lange Park. At 9 a.m. though, on a regular workday, his kitchen is abuzz, and he’s actively delegating tasks.

One wonders at the famous gateau and boulangerie creations that await. How did it all begin? “My dad bought me an encyclopedia set as a kid...I think it was Child Craft or something…and there was an art and craft section, and I started making cheese sticks. I was seven.”

Initially dicey about his calling, Khalil dabbled in farming, printing, sales and the like, but it was through exposure to the culinary department at the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) that his passion for patisserie, cuisine and boulangerie ignited.

“I made friends there with some of the chefs, like Mr. Bernard, I saw him carving fruit out of lard and he’d make all these beautiful sculptures and that really piqued my interest. Sometimes I’d go into the kitchen, where I did not belong, and I’d help out. I had friends in the culinary program as well.”

Khalil attended several culinary schools in the hospitality industry starting with the Trinidad and Tobago Hospitality and Tourism Institute, then the Culinary Arts School of Ontario where he was first exposed to the culinary field. After that, he went to both Le Cordon Bleu and the French Culinary Institute where he attained two Grands Diplômes. 

He staged at the New York Palace Hotel’s 2 Michelin Star Restaurant and worked full-time at some of Toronto’s premier patisseries. “I was working with the top patisserie in Toronto. I realized that if you want to excel in this field you have to give up your social life. The hours are difficult. I had Mondays off, but I would work Tuesdays from 7 am, Wednesdays and Thursdays from 5 am, Fridays from 4 am, and Saturdays from 12 am sharp. I even worked on Sundays. So I was not sleeping well at all. I was frustrated; some days I would feel like quitting. But I wanted to come back to Trinidad and be the best.”

Each cake or hors d’oeuvre leaves Patisserie Peche as a unique item. Though a wholesale bread line is in the making, a specially ordered gateau is never duplicated. “I think about how to present the cake and make it look different. My creativity is my touch. Then there’s the quality of ingredients…Tahitian vanilla bean, couverture chocolates and quality french dairy, to name a few. Vanilla bean is the black pepper of pastry for me, and it calls a premium price.”

Quality of ingredients, creativity and technique is the blueprint for Khalil’s success. “The techniques I use are different…I can break open the run-of-the-mill pie dough and know how they’re made. Instead of a flaky crust, mine is very crumbly…it has a finer crumb. And that is preferred. You want to experience something different, and you want different textures on your tongue, different tastes.”

His clientele is admirably diverse, ranging from the President and government ministers, to various socialites and the everyday man.

The blueprint is his guide, but he attributes his inspiration and success closer to home.  “My dad is my hero. My father told us we could study anything we wanted. I was never forced into anything and was able to explore multiple avenues before I decided on what I wanted to do. My dad has a pristine reputation. I only wish I could be like him. He’s just straight up a good man. He’s the Godfather, the backbone of my family, the man everyone would come to for advice.”

Charming, focused and brilliant as he is, in creating desserts that can only be considered works of art, Khalil has never had a sweet tooth. He tastes everything that leaves his kitchen, but does not crave the “happy” food. Instead, to unwind, he likes to walk his dog, and probably smoke a cigarette (though he knows that this is bad for his health!). He still loves socializing, and even if he gets home at 3 am, he’s up and ready for work early next morning. The workday starts at 9 am, even on a Sunday.

- Aliyyah Eniath