We present here the story behind Dr Yana Steudel culinary pearls that were present in our last summer TastyBox!
What is the common factor between chemistry and food? From the outside not much one might say, but those two fields have way more in common than one can imagine. Dr Yana Steudel has worked as a chemist in the research fields for a great part of her life, before deciding to launch her own food startup. A story of food and passion.
After many years in various chemistry fields and also in publishing, and several awards at the cooking contests in parallel, Yana Steudel knew in her heart that it was time to devote her life to what she loves most. “It is more than a job, it is rather a mission. I live my creativity in my kitchen for many years now.”
And the story of her culinary pearls began!
Yana Steudel does not consider herself as a chef today, even though she develops recipes every day, spending tremendous time in her kitchen to give a unique experience for every taste through her creative “pearls”. “I create simple recipes, for everyone to cook, enhanced by a sophisticated look and the taste from my pearls!”
She developed her first pearls for fun and send them to friends to taste. “They were living in Normandie, France, and I developed a Sherry Pedro Ximénez pearl to taste with foie gras. They loved it!”
Then, it all accelerated, in France as a start, and then slowly all over Europe. Show cooking at the Salon de l’Agriculture back in 2018, gourmet festival in Calvados and collaboration with 1st star Michelin French restaurant. “My recipes are inspired by my years in Japan and also by the French culinary art that I love!”
The pearls are a great addition to a recipe and depending on your choice of pearl, the culinary adventure will be totally different. Until today, Dr Steudel developed 16 flavors such as yuzu, sake, sweet cherry, mango vinegar, Meyer lemon or black garlic. “You can play with your taste and try 2 or 3 different pearls with a recipe and have distinctive bites each time! It is a fun way to eat, and pimp the simplest meal!”
Along the way, Yana Steudel’ scientific background has not been lost, quite the contrary. Often, when she is trying out a recipe, her chemical brain “clicked”. For instance, with the mango vinegar pearl and the addition of Safran which was not only about bringing a little of sunshine in a plate. “The properties of Safran help to enhance the taste and protect the fruity aspect of the mango.”
Another favorite ingredient from Yana Steudel is the Meyer lemon pairing perfectly on scallops, lobster, cheesecake or ice-cream! “This lemon is moderately acidic, but fruitier and spicier because of chemical component close to thyme.”
Yana Steudel has also developed vinegars, a mango vinegar with saffron and a tomato balsamic. “I no longer use salt or oil in my recipes, a drop of the mango vinegar, for example, gives a creamy, smooth consistency and taste!” Pearls, made with only naturals ingredients, are hence a great way to eat healthier food.
Note that these pearls are only fragile in appearance! They can be served on hot or cold dishes, without risk of bursting. “You can even dip them in a pot of hot water to make them hot!”
Pearl up your food and re-discover the power of taste!
For more information: yanasteudel.pearls