The Connect Network

by Dessert Professional | The Magazine Online

From Pastry Chef to Master Chocolatier, from being a chocolate artist to R&D product development.

When you start walking and exploring a way, you would never think about the possibilities and hurdles you have to overcome in order to reach certain goals. But if you would have asked me 29 years ago when I was an Pastry apprentice if I would ever think of creating an entire room out of chocolate, I would have declined for sure.

That's the beauty of life and the surprises within it, as you explore and discover new way, new techniques, new countries and cultures. I started decorating cakes by piping chocolate on it and continued with Chocolate body paintings on human bodies.

I started carving a chocolate sculpture at home and all of a sudden I was working on a life-sized sculpture with more than 450 pounds in front of me and rolling cameras. But I kept on going, I kept on searching ....to find new recipes, new technologies and yourself. I love what I am doing and I am blessed by having the opportunities to do so, but it was not just given to me as a gift, it is a step-by step walk with an open end. The more I know, the more I achieve, the humbler I become. It is a world of beauty and a luxury of creating good food for our guests, customers or any other clients. But we should also consider the 'HOW?' we are doing that?

The sustainability of the way we work and can we avoid the fact that some ingredients like blueberries for example are flown in around the globe just to serve them in winter in a skiing resort? Can we do better somehow with an environmental less CO2 footprint impact?

We also must not forget the holistic approach of being the creator of great dishes, but we are also destroying at the same time our planet by doing so. Sustainability should be part of an educational program in Culinary schools as we learn certain techniques of using chocolate, creating cakes and pastries, doing bonbons and ice creams or parfaits, sorbets and granites, but we have to consider also the 'HOW' we are doing that. I often thought about it that in hotels for example you usually use the baking paper just once and throw it away afterwards. Are there better and more sustainable ways to bake something?

Just some thoughts of the day and I wish every single person out there, may he/she find his/her own way of success and happiness in learning by doing and doing something which fulfils you completely.

Good luck and keep on going! 

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