Julian Helman, Pastry Chef, Chocolatier and Owner/ Operator of KARAT is driven to create. His French training has had a profound impact on his work over the last 15 years – it has proven to be the foundation for his creations, not just in the style and technique of his work, but also in philosophy. Food is more than just food to Julian. Good food can be something special when made with care! This philosophy was shared and revered by all of the chefs Julian worked with in the formative years of his career.
Julian believes that good results begin with using only the best ingredients; the quality and origin of ingredients are to be respected. He says, “in order to enhance the ingredients, you must showcase them by keeping them honest and simple.” This was something that was introduced to him at a young age while working for his fathers’ French bistro – he carries this mantra with him and is instilled in everything that he produces.
Julian completed his formal culinary and pastry training at The Canadian Culinary Institute of Canada in Charlottetown, P.E.I. and further refined his chocolate and pastry skills at the famed French Pastry School in Chicago, IL. Over the course of his career, he has worked in a wide range of positions in various establishments, from Michelin-starred fine dining restaurants in Europe and Asia such as Reflets by Pierre Gagnaire, to hotels and bistros that garnered the affections of both foodies and local patrons.
Julian has taken part in Numerous national and international competitions.
In 2016, Julian launched KARAT to further explore his passion for pastry and chocolate and give back to the the local community. Julian uses his years of experience and training from both savory and sweet perspectives, to conceptualize and craft unique chocolates and pastries using local ingredients. Julian’s love for travel, nature, art, architecture and design can be seen in works displayed in his shop.