ORLANDO, FL—As a pastry chef, Joshua Cain is continuously inspired by the creativity, flavor profiles, textures and techniques of working with humble ingredients such as flour, sugar, milk and eggs. In his hands they become intricate, little edible pieces of art and he is the artist. With more than 20 years under his chef’s hat, Cain is taking on the role of executive pastry chef here at the Orlando World Center Marriott.
“I am passionate about the small details that go into creating a dessert and the memorable guest experience that goes along with it,” said Cain. “I find inspiration from the natural surroundings of wherever I am and try to use that in my desserts and chocolate sculptures. I love to find a balance of earth and industry in my designs.”
Cain will oversee all pastry operations as well as a team of 22 baking and pastry professionals for banquets and catering, in-room dining and the hotel’s 10 seasonally inspired restaurants and lounges. His culinary plans are ambitious yet achievable. According to Cain, it starts with the growth and development of his team. Adopting a “pay-it-forward” approach, he plans to promote the talents of each host just as his talents have been promoted by others.
“I plan on bringing fresh ideas to the table and strengthening the pastry team with each new idea and technique used,” he said. “At first, I will build strong relationships with the F&B team and then will start the task of rolling out new dessert menus. I will then focus on training and recruiting to bring in fresh new talent to the property. In addition, I will continue to create new and exciting desserts and showpieces following current trends in the industry and pushing my creativity to new levels.”
The past often informs the future and, in this case, so does Mickey Mouse. Cain previously worked for The Walt Disney World Swan and Dolphin Resort in Orlando where he held the position of pastry chef since 2014.
“It was a great experience working with an F&B team with such a high level of expertise at Disney properties,” he said. “I learned how to push myself and to really focus on the details using various techniques.”
Other memorable moments in Cain’s career include opening the Ritz-Carlton in Charlotte, NC, where he built a life-size woman completely out of chocolate, as well as working with talented chefs and numerous accolades.
Over the years, he’s learned to look within for guidance while remaining open to the expertise of others. His creativity is sustained by these actions. “I try to go with my gut. If I have an idea, I run with it and see it through; I try to stay aligned with current market trends and apply it to my pastry kitchen.”
The best advice he’s received during his career? “To keep it simple and do what you love.”
How does he strive to surprise and delight guests? “I try to find out what their likes are and create something that is unique just for them,” he said. “The guests are the number one reason we do what we do. It makes me so happy to hear about a guest who had a great experience and be able to share it with the team. I love to see the smile on guests’ faces when they are blown away by a dessert, especially if it’s something unexpected.”