Meet Nestlé Professional’s Pastry Customer Development Chef

About Pastry Chef Dina Hamed

Dina Hamed is a classically trained visual artist and Red Seal Certified Baker-Patissier with a diverse background in small businesses, commercial retail bakeries, fine dining and hospitality, and recipe development. She believes that dessert making is a symbiotic relationship between science and artistry. Dina's unique set of skills and experiences have led her to her current role as Customer Development Pastry Chef at Nestlé Professional, a division of Nestlé Canada Inc. Additionally, she is a Continuing Education Teacher at George Brown College and an active member of the Ontario Chapter- Board of Directors for The Baking Association of Canada, serving on the Education and Membership Committee as well as managing the organization's social media platforms. 

Passionate about baking and pastry arts education, Dina is completing a Professional Master of Education at Queen's University, specializing in the Classroom Specialist concentration. Her research focuses on how educators can implement creativity and innovation research to curricula to develop students' creative and critical thinking ability, employability, and professionalism, as well as technical and artistic proficiency in baking. 

An Interview with Chef Dina

What inspired you to become a pastry chef?

"I always had one clear goal for my career: to do something I love. Growing up I saw my father living his dream as a Professor of Mechanical Engineering. His passion for his work at McMaster University in Hamilton, ON inspired me. So, when I became frustrated with the divisive and oftentimes tokenistic environment of being a professional artist, I knew I needed a change. But I had certain conditions for my next career move: 

1. It had to be in another creative field where I could use my hands to create. 
2. I needed to be able to pursue this new path while still supporting my family. 
3. I wanted to see this decision through to the end. 
4. Most importantly, I had to love it. 

One day, I discovered "Zumbo's Just Desserts" on Netflix, an Australian reality show where amateur pastry chefs craft visually stunning desserts. I was captivated by the artistry, gastronomy, and passion on display. It fueled my decision to become a professional Pastry Chef as I binge-watched the first season.

I promptly researched "How to become a pastry chef in Ontario" and found the Red Seal Baker-Pâtissier Skilled Trades Apprenticeship ("earn-while-you-learn") program. I reached out and was directed to Chef Brenda Torrens at George Brown College, who guided me through the apprenticeship steps. The crucial first step was finding a Red Seal Certified Master Chef to sponsor me. After cold-calling local bakeries, Chef Dino Mancini at Sweet Paradise Bakery in Hamilton, ON agreed to interview me the next day and hired me on the spot. I left my art and retail jobs, pausing my fine arts practice, and started at the bakery two weeks later, despite limited baking experience. Chef Dino became my dedicated mentor throughout my 5-year apprenticeship, sponsoring me no matter where I worked. I'm eternally grateful for his support, along with that of his Head Pastry Chef and my close friend, Chef Lauren Saxton, who's remarkably skilled at cake decorating.
 
This response would also be severely incomplete if I did not mention my mother, who is an incredible source of inspiration to me. She has always encouraged me to aim high in whatever industry I chose to build my career in. Without a doubt, she has had the most significant impact on the actual feasibility of my journey. Without her support, especially during my two pregnancies while completing my apprenticeship, I would not have been able to finish the program, write my exam, continue to work, or land the life-changing role I now have at Nestle Professional.  

Becoming a Pastry Chef has been the greatest love of my life (don’t tell my husband). I adore every aspect of this industry - the food, the science, the people, and I have never felt more like an artist than I do now. I have come full circle, following in my father's footsteps, doing what I love, although covered in flour and chocolate most of the time."

What does your day-to-day look like as Nestlé Professional’s Pastry Customer Development Chef?

"The best part about working on the Nestlé Professional Canada team is that no two days look the same. There is always something different and exciting going on! As the Pastry Customer Development Chef, I have the privilege of being a resource for many areas of our business. Often, I am working away in the kitchen creating innovative recipes. Other times I am conducting culinary presentations, engaging with customers, or providing technical support to customers and colleagues. I also spend quite a lot of time studying industry trends and insights, collaborating with cross-functional teams on various projects, and participating in product testing. I also have the honour of representing Nestlé Professional at culinary events and tradeshows across Canada and in the US. My role is unquestionably engaging—it is a wonderful combination of cheffing, customer interaction, and business development!"

How do our confectionery products help foodservice bakers and pastry chefs?  

"Our Confectionery solutions are valuable tools for foodservice bakers and pastry chefs! They are top-notch ingredients with versatility and ease of use. Plus, they carry with them the global brand recognition of trusted and beloved Nestlé brands such KITKAT®. When bakers and pastry chefs use our Confectionery solutions, they leverage our brand recognition and give customers a sense of familiarity and quality. Moreover, our solutions also inspire incredible menu innovations. They open a world of unique flavour combinations, textures, and formats that let pastry chefs and bakers get creative and make desserts that are truly one-of-a-kind. With our solutions, they can wow their customers and set their operation apart from the competition!"

What are some of your current favourite dessert trends?

Currently, I find excitement in the task of coming up with new ideas while keeping two key observations in mind:

A. The trend of people choosing to enjoy desserts while on the move or away from traditional dining settings is on the rise.

B. Snacks that prioritize desserts continue to be a popular choice for those looking to indulge and pamper themselves.

Given this context, it's not surprising that the dessert industry has responded by introducing sumptuous, on-the-go dessert beverages and creative miniaturized versions of traditionally large-scale desserts.

Think about the convenience of encapsulating all the delectable components of a classic apple pie within a handheld pastry pocket or savoring a 9-inch deep-dish New York-style cheesecake in the form of a mini-cheesecake cup, garnished with luscious ROLO chocolate caramel spread. Is anyone else's mouth watering, or is it just me?

While transforming desserts into beverages or compact dishes is not novel in the world of sweets, their recent resurgence tells me that no matter what is happening in our economy, desserts will never die. They will continue to transform to fit our current climates and will always be there for us. And let me tell you, I will always be there for dessert too! 

What are your tips on incorporating a successful dessert menu for customers? 

I will keep this one short and simple: balance familiarity with innovation. When a dessert menu strikes the perfect balance between comfort and new and exciting, I believe it will appeal to the masses. So, keep your eyes and ears wide open to new eye-catching presentations and look to the pioneers of flavour combinations—our entrepreneurs and fine dining chefs—for inspiration!