Kohei Ogata’s three reflections on achieving innovative and accessible pastry

Kohei Ogata, director of the Callebaut Chocolate Academy in Tokyo since 2015, is one of the most prominent figures in the world of pastry and chocolate in Japan.

In so good.. magazine 36, he reflects on one of the biggest challenges for pastry chefs today: balancing innovation with accessibility. Here are four thought-provoking insights!

Photos creations, Noriko Carlow

Discover so good.. magazine 36

1. ‘A product isn’t just art: it has to be chosen’

The lack of balance between novelty and ease of understanding is a problem that arises as you delve deeper into creativity. If it’s too novel, it runs the risk of not being understood due to its appearance or taste. If it isn’t understood, it doesn’t sell. And then there are the issues with production efficiency, which drive up costs.

A product isn’t just art: it has to be chosen. That’s why the challenge always lies in balancing innovation and accessibility.

2. ‘Flexible mindset helps one adapt to trends’

Today we have artificial intelligence, and there is also more information at our fingertips. That can make originality seem more difficult. But history repeats itself.

Even if you are fascinated by the beauty of the past, you can create a new world by combining it with modern ingredients and ideas. In the same way, even though we live in an era where modern trends fly by as quickly as birds and it’s hard to keep up with them, food culture has always aligned with customer needs.

To find originality, you need to accumulate a variety of references that you like. The important thing is to strive to surpass oneself every day, maintain a playful spirit, and a strong curiosity to explore.

3. ‘It’s important to tell the story behind each product’

In the world of chocolate, sustainability must be a choice made with pride, awareness, and professionalism. It’s important to tell the story behind each product: the people, the origin, and nature. We have a responsibility to clearly communicate to customers who benefit from a chocolate creation.

I believe that highlighting the people and nature behind the flavor enhances the value of a brand and a product.

Discover the full interview with Kohei Ogata in so good.. magazine 36, where he discusses how young pastry chefs can find their own voice, where haute pâtisserie is headed or what are the topics professionals most often ask you about, , as well as these creations.

Thanks for reading! At so good.. magazine you’ll find more content related to the world of pastry. Follow us at @sogoodmag to discover much more.