What inspired you to become a DaVinci Gourmet Flavor Genius?
I wanted to contribute to the food & drink industry by offering a new perspective on flavours, as well as able to share my knowledge and experience with those searching for.
In your opinion, what are the biggest flavour trends of 2020 in Vietnam?
I would say within the next few years, there would be a huge demand on nutty flavours such as Roasted Almond, Shortbread Biscuit, Pecan Praline; and more floral ones such as Lavender.
What is the most innovative (craziest) flavour combination you experimented and how did it turn out?
Miso, apple & caramel combination was very interesting. I did it for one of our biggest customers in Indonesia as an experiment, this combination was inspired by Masterchef Australia, and I really wanted to try it out. Even though the customers were looking for a different approach, every body in the room loved it.
Can you share a memorable (fun) or (Inspiring) experience you have had as a Flavour Genius?
Hanging out in Singapore with my Flavour Genius teammates Janovick from the Philippines and Satrya from Indonesia. We went around to discovering various flavours and unique ideas that the world of drinks has to offer.
What are some key challenges Baristas or Mixologists are facing in the industry?
Some of our Baristas and Mixologists constantly get challenged by keeping up with trends, understanding flavor combinations, working with local ingredients, experimenting different methods, developing their visual effectiveness such as glassware and garnishes.
What advice would you give to young aspiring baristas or mixologists who are eager to learn and succeed in the trade?
Keep learning, be humble, have a dream and a goal towards achieving that dream.
Also, listen; listening is one of the hardest if not hardest skills to have, to learn, and to do.
What is your favourite beverage to make and why?
I love making every drink. But on my day off I could drink a Bellini or two. Simple, tasty and great memories from my time in London and Venice
Share one of your greatest achievements in your time as a Flavor Genius.
I have always loved to travel, because it gives me the opportunity to learn about flavours and cultures. Being a Flavour Genius really gives me the opportunity to understand more about different cultures and flavours, and for sure the chance to share what I know to others.
PETER’S SIGNATURE RECIPES
TROPICAL HIBISCUS TEA
Nowadays more consumers have taken greater care of their health and daily food & beverage intake. One of the most trendy ingredients used today is cider vinegar, giving the benefit of supplying the needed dosage of vitamins, as well as lower the body cholesterol and blood sugar level.
DA VINCI INGREDIENTS
DVG Pink Grapefruit Fruitmix 10ml
DVG Fragrant Lychee 20ml
Apple Cider Vinegar 5ml
Hibiscus Tea 80ml
1. Shake all ingredients vigorously with ice in a shaker and strain.
2. Garnish with shiso leaf, flower, grapefruit bits and serve.
Tasting Notes: Refreshing and floral, touch of vinegar, grapefruit gives a hint of bitter, combined
with aromatic and juicy lychee fruit.
LYCHEE COFFEE TONIC
Exploring the new trend of Coffee & Tonic, here we indulge the concept together with Fragrant Lychee. When combined, the drink garnishes itself with a beautiful garnet color, and a wonderful taste
DA VINCI INGREDIENTS
DVG Fragrant Lychee
Cold Brew Coffee 70ml
Build all ingredients in a glass. Garnish with caramelized orange and smoked anise
Tasting Notes: Bittersweet notes coming from Lychee and Tonic combination. Fresh and
PEACH & LEMONGRASS ICED TEA
Enjoy this thirst quenching libation: a cooling mix of juicy peach, lemongrass and green tea. Perfect for summer! DA VINCI INGREDIENTS
DVG Peach Garden Syrup 15ml
DVG Lemongrass Syrup 15ml
Peach Tea 100ml
Fresh Lime Slice 1 Slice
1. Add all ingredients into the glass and add ice
2. Garnish and serve.
Tasting Notes: Juicy peach combined with aromatic lemongrass. Touch of citrus from