Irina

It may be hard to imagine now, but our in-house pastry chef and baking expert Irina didn’t start her career in the kitchen. Her first professional steps were in the advertising industry, where she worked as a project manager before completely changing course and developing herself into a skilled pastry chef.

From home kitchen to restaurant

Irina grew up in a culture where cooking is considered an essential skill for women, so helping out in the kitchen was part of everyday life from a young age. Yet her real craftsmanship came later. While working in professional kitchens, a chef once asked if she would take over the dessert section. Despite having no experience in pastry, she said yes.

She already knew how to cook, but pastry was entirely new territory. She felt inexperienced and worried about making mistakes. Rather than holding her back, however, that uncertainty sparked a passion for pastry and all the challenges that come with it. Whatever she didn’t know, she wanted to learn, and the complexity of the craft only made her more eager to improve. Along the way, she completed various studies in marketing, business administration and pastry, creating a unique combination of knowledge and experience.

“Although I had never worked with desserts before, I immediately fell in love with pastry and all the challenges that come with it.”

Juggling

That passion for baking and desserts still serves her well at DEKSELS! today. According to Irina, the job requires a wide range of skills at the same time. She enjoys solving problems and helping customers find the products that best suit their needs, while the variety of the work keeps every day interesting.

“Sometimes we’re like circus jugglers: organising, selling, advising, and handling a dozen other things at the same time.”

Irina

It’s exactly that combination that makes the job so enjoyable. Irina describes herself as an all-round sales specialist with broad product knowledge, although baking and pastry naturally remain her strongest areas of expertise. One of the things that surprised her most when she entered the world of kitchenware was the sheer number of specialised tools that exist. From apple slicers and avocado cutters to countless other gadgets designed for very specific tasks, there’s always something new to discover.

Ask Irina for a recipe that everyone should know, and you’ll always get the same answer: a good crumble. In her opinion, it’s one of the simplest desserts you can make, yet also one of the most delicious. A true win-win. Served with warm apples, fresh summer fruit, ice cream or as the base for a more elaborate dessert, a crumble is endlessly versatile and just as suitable for guests as it is for treating yourself.

The recipe

So how do you make the perfect crumble? Crisp on the outside, yet rich and chewy at the same time. According to Irina, it all comes down to the balance between flour, butter and sugar.

Everything is mixed in a stand mixer with a paddle attachment, or rubbed together by hand, until a crumbly texture forms. The crumble is then baked at 170°C until golden brown. To ensure even baking and maximum crunch, she stirs it gently with a fork or spatula about every ten minutes.

There’s plenty of room for variation. Brown sugar creates a deeper caramel flavour, while vanilla or lemon zest adds freshness. Sometimes she incorporates finely ground or roughly chopped macadamias, almonds or hazelnuts. For rhubarb crumble she likes to add a touch of rosemary, while apple pairs beautifully with ginger and cinnamon. One rule, however, is non-negotiable: never skimp on the butter. According to Irina, that’s the secret to a truly exceptional crumble.

Pan with a secret skill

When it comes to her favourite product in the shop, Irina doesn’t have to think twice. Her top choice is the 18 cm Demeyere Apollo saucepan.

“I can’t really live without it. Or maybe I could, but I don’t want to.”

Irina

What she loves most is the combination of timeless design, comfortable weight and excellent performance. The pan heats evenly and responds quickly to temperature changes, making it ideal for delicate preparations such as caramel, custard and Béarnaise sauce.

View the Demeyere Apollo

Irina first worked with these pans years ago in a restaurant and was instantly won over. Since then, she has collected almost every size in the range, and they remain by far her most-used pans. Their versatility means they rarely stay in the cupboard for long. Whether she’s making oatmeal, cooking rice, reheating leftovers or preparing a single portion of pasta, the Apollo handles it all with ease. It even plays a role in her summer crumble recipe, where she uses it to prepare the fruit compote.

According to Irina, this is a pan that suits just about everyone. “Once you own one, you’ll realise just how useful a saucepan can be.” She also sees it as a once-in-a-lifetime investment. These pans are exceptionally well built and can easily outlive their owner, so to speak. And if you’re wondering just how versatile a saucepan can be: Irina once even used one to make smash burgers. It may not be what the pan was designed for, but it certainly got the job done.