Executive Chef Kaustav Chatterjee and Executive Sous Chef Ravindra Chavhan teamed up to create a 13-foot-tall, 16-foot-wide gingerbread house for the holidays—a tradition that’s on its third year at The Club at The Strand in Naples, Fla.
How did this gingerbread tradition get started? How has it evolved over the past three years? Has the recipe or the design changed?
“My executive sous chef and I are both from The Ritz Carlton,” notes Chatterjee. “When we joined [The Club at the Strand], [we wanted] to do something that has never [been done] here before. We change the design every year and continue to do so.”
The club does not have a pastry team, but Chavhan has a pastry background, which pairs well with Chatterjee’s passion for pastry.
“This takes a total of two weeks to complete,” Chatterjee adds. “The only challenge we faced [was building] the base and carrying it from downstairs to our lobby.”
But, he says, it’s worth it to see the reaction from the membership.
“Members really appreciate our artwork,” he says, “[and they are] very proud of this tradition we started.”
