Sandy is devoted to designer desserts
She also makes some sugar-free desserts.
INTERNATIONAL chef, Sandy Gomezcoello, is eager to share her quirky but gourmet and delicate desserts with South Africans.
She is a master chef in sweet pastry and a champion chef from Ecuador, South America, who recently completed her masters in San Sebastian, Spain and now lives in Hillcrest.
She has moved to South Africa to share her amazing desserts with Durbanites using ingredients that most locals wouldn’t regard as dessert-like, foods like mushrooms and seaweed.
“I come from a mountain city which is very different from Durban and our ideas of desserts are very different. I want to introduce people to how we do desserts,” she said.
Sandy studied gastronomy at San Isidro Superior Institute in Cuenca, Ecuador then went on to the Basque Culinary Centre in San Sebastian.
In January this year, she and boyfriend, Robert Wedderburn, started their own business, Namelaka, which specialises in pastries and designer desserts.
Namelaka is a Japanese word that means creamy in texture and is a technique to make a ganache smooth and creamy.
Namelaka products can be found at Hillcrest KwikSpar and at the Twilight market every Friday.
Sandy views dessert as an art that should be appreciated and she hopes to instil that in locals who experience her desserts.
