InterContinental Adelaide’s Head Pastry Chef Helps Celebrate WICKED’s 1000th Show

The multi-award winning smash hit musical, WICKED, marked yet another milestone on Saturday, the 7th of May, when it celebrated its 1000th performance in Australia – and it happened to be in Adelaide! Recently opened at the Festival Centre, WICKED has had phenomenally successful seasons in Melbourne, Sydney and Brisbane, and moves from Adelaide to Perth in June.

“It is almost three years to the day since it began rehearsals, and from the very first performance we knew WICKED was something special,” said John Frost, Australian Co-Producer of WICKED. “I am thrilled that this wonderful show has reached the rare milestone of 1000 shows, and has been enjoyed by 1.4 million people in Australia. Right from the start this show has been an overwhelming hit. Audiences have been captivated by the soaring ballads, the spectacular sets, costumes and lighting, and been draw into the emotional richness of this beautiful story.”

To mark the special occasion, the InterContinental Adelaide’s renowned pastry chef, Jarick Quesada, made a special cake for the cast and crew.

Glam Adelaide was lucky enough to catch up with Jarick and find out a little bit more about one of Adelaide’s finest pastry chefs.

How long have you worked at the InterContinental?
I’ve been at InterContinental Adelaide since September 2010 as Head Pastry Chef.

Any nicknames?
No, just the old favourite – Chef…strange how we are the only profession in the hotel industry to be addressed by our job title!

Where did you learn your craft?
I actually qualified from University with a Political Science degree, but my passion has always been in the kitchen and baking. I started at very much an entry level role in the kitchen to learn the trade and worked my way up from there – there is no short cut to learning this craft.

What are some of the previous places you have worked at?
I have worked in the Philippines, as well as Melbourne and Cairns in Australia – but really happy to have settled in Adelaide now.

What makes the InterContinental Adelaide kitchen different from previous kitchens that you have worked in?
We are blessed to have so many wonderful ingredients on our doorstep here in South Australia – plus the people are so passionate about food too.

What do you like to do outside the kitchen?
I actually spend a lot of time watching cooking shows and reading pastry books to get new ideas and inspirations.

What is the one dish you would recommend if eating at InterContinental Adelaide?
Any of my cakes at the dessert buffet in Riverside restaurant of course!! The display looks fantastic!!

Do you try and use local produce where possible?
Of course – and as I mentioned before, we are blessed to have such an abundance here in South Australia.

What advice would you give to future visitors of Adelaide?
With the McLaren Vale, Barossa, Adelaide Hills etc so easily commutable from InterContinental Adelaide, I would always recommend adding an extra nights stay to make sure you get time to visit one of these regions.

Who is the most famous person you have had to cook for?
I’m very lucky to have prepared desserts for many famous guests here at InterContinental Adelaide, but as far as I’m concerned, every guest and visitor to hotel is a VIP!

To view more photos. visit the InterContinental Adelaide’s Facebook Page.

If you’d like  Jarick to make something special for you, contact the InterContinental Adelaide on 08 8238 2482 or email [email protected]

[adrotate banner="159"]
To Top