Philip Khoury is the award-winning Head Pastry Chef at Harrods in London and the author of the newly released book A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (Hardie Grant, 2023). Chef Khoury started his career at Australia’s most awarded restaurant, Quay in Sidney, before becoming Adriano Zumbo’s head of R&D, launching hundreds of patisserie lines in his native Australia. After a number of years spent realizing the food industry’s unsustainable reliance on animal exploitation, he decided to begin tackling an area he had previously thought impossible: vegan pastry. He has launched a collection of plant-based and allergen-friendly patisserie at Harrods, as well as overseeing the production of their iconic made-in-house pastries and desserts. To learn more about Philip or to purchase his book, visit philipkhoury.com. In this episode we discuss: Tasting a Pierre Hermé pastry and realizing he wanted to pursue a career as a pâtissier What he learned while working at Quay, Australia’s most acclaimed restaurant From production kitchen to R&D at Adriano Zumbo and what he learned there How he landed his dream job at Harrods What motivated him to become vegan and how he introduced vegan desserts at Harrods Writing his first book and sharing a collection of approachable vegan dessert recipes Philip’s top tip for making a whipped ganache And much more!