We are open to tasting different things, to discovering new flavours, new ways of working… And that's how we get our ideas. "It’s advantageous for a pastry chef to be curious and have an open mind. If people want to know the secrets behind what we make, it's because they have an interest in our work, and that’s very pleasing." Curiosity There is no longer this notion of egotism that you would find in the past, because we have understood something: it is not because we give our recipe to someone that they will be able to make it in the same way we do or that they will try to copy us. The old generation used to keep their recipes secret, but today we are in a completely different dimension: we share our recipes, we show photos of our achievements, we really share our work with those who taste it. “Sharing is one of the essential values of the profession. We don't create anything: we have ideas, we make combinations, we interpret, and this work of interpretation is only possible because we have been attentive to what others do and what surrounds us." Sharing Today, in baking and pastry making, there are not that many new creations-it’s more a case of reinterpretations. "You have to be aware of everything around you so that you can draw inspiration from it.
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