Q&A with Kaya Ogruce, founder, Death in Venice Gelato
Gelato making, like baroque music, is a centuries-old art form that blends flights of fantasy and creative ingenuity with an emphasis on authenticity, skill, and craftsmanship. What better way to welcome summer than to pair a Tafelmusik concert with award-winning, artisanal gelato? Thanks to a new partnership with local gelato wizards Death in Venice, select Tafelmusik at Home virtual concerts may be complemented by home gelato delivery. Read on to learn more about Kaya Ogruce, founder of Death in Venice Gelato, and their amazing flavours.
Tafelmusik: How did you go from being an engineer to becoming one of Toronto’s top gelato artisans?
Kaya Ogruce:First of all, thank you for the compliment! I came to Toronto to become a chemical engineer. That was what I studied. I was an immigrant, and after getting a really good job as a refinery engineer at Unilever Canada, making margarine, I kind of lost my interest in the field because I thought it was becoming a little too predictable, too easy. I wanted to become involved in some kind of art. But I wasn’t an artist, so I thought the closest thing was the culinary arts. I enrolled in the Stratford Chef School with the idea that if I was successful enough, I could make the leap. I took a year off from my work and I told my boss that I was going to Australia for a year for my Master’s degree. In reality, I was actually going to Stratford Chef School to study cooking!
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