Since September 2021, Space 220 at EPCOT has been providing guests with an elevated dining experience that is truly out-of-this-world. To celebrate Women’s History Month, guests who take the space elevator up to the dining room can indulge in a special plant-based vegan dessert created by Pastry Chef Romina Wagener – the Tropical Pavlova.
A pavlova is similar to a meringue, but instead of being crispy all the way through, a pavlova has a crispy shell and a soft pillowing interior. Typically made with eggs, this recipe features plant-based meringue, coconut whipped cream, passion fruit sauce, mango, kiwi, dried raspberries, opal basil, and yuzu chocolate.
Looks delicious but almost too beautiful to eat.
That should satisfy your sweet tooth!
Here’s a tip for those who aren’t able to find a reservation at Space 220 in March, you can order off the dessert menu from the lounge area, which is available via standby queue.
Meet Pastry Chef Romina Wagener
For Chef Romina, the best part of being a chef is developing new recipes and experimenting with new ingredients. As a woman in a male-dominated industry, Chef Romina understands the importance of Women’s History Month. She believes that it is essential to celebrate women’s achievements, empower younger generations to pursue their dreams, and strive for gender equality in all aspects of life, including the culinary world.
When asked about her journey from Lima, Peru into the culinary world, Chef Romina revealed that it all started with a curious mind. She enrolled in Le Cordon Bleu’s first school in the Americas, which happened to be in Peru, dropping her journalism studies to pursue a career in the culinary arts.
It wasn’t long before she discovered her passion for making people happy through her food.
Chef Romina’s advice for aspiring female chefs is simple yet effective “Study and learn as much as you can, always pay attention to detail, keep with the trends, Practice until you perfect it, make sure everything you say you can do, is something you can do, don’t promise something you have no experience on. Be professional, respectful, and avoid mixing work with your personal life.”
When asked about her dream dinner companion, Chef Romina chose Pia Leon and Virgilio Martinez, two Peruvian chefs who have made history through their work.
“Through their work they are discovering new species of edible plants and animals, studying, categorizing, and recording it to make them known to future generations; they feature these ingredients at their restaurants while educating their customers. At the same time, they create alliances by working with local communities providing sustainability to their people,” said Chef Romina. “They are just admirable; I feel so proud of my fellow Peruvian chefs. “
Finally, Chef Romina revealed that if she could only eat one thing for the rest of her life, it would be potatoes and hot peppers, a staple of Peruvian cuisine.
For those who have the pleasure of dining at Space 220, Chef Romina’s desserts are a must-try. Her passion for food and dedication to her craft is evident in every dish she creates.