Cheer the Chefs

Meilleur Ouvrier de France: Celebrity Chef Bruno Pastorelli


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Pastry chefs are magicians who can create some gorgeous & delicious desserts. French pastry has their own charm and being a French Pastry Chef is a highly niche profession.

Bruno Pastorelli, a great & very well-known Celebrity French Pastry Chef, a highly respected consultant and an extremely sought after Pastry teacher & mentor. Meilleur Ouvrier de France Pastry & Candy. Chef Bruno earlier has had the opportunity of being the Pastry Chef of the famous Assiette Champenoise in Reims. He has also earlier been the Director of Research & Development in DGF Company. He is the founder of the Mondial des Arts Sucrés and co-author of famous cook book, The World of Confectionery Art. He is an international French pastry consultant.

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Chef Bruno is known as, Meilleur Ouvrier de France Pâtissier & Chocolatier (the best French worker).  Chef Bruno is a true pastry genius and is the creator of “École de pâtisserie, chocolaterie, confiserie”, Pastry school, ELDA, Spain. Apart from this great achievements, he is a well sought after teacher at l’École Nationale Supérieure de la Pâtisserie, Yssingeaux (France) and teacher at International Culinary School, Chanteloup les Vignes (France).

Chef Bruno is often travelling around the world for sharing his knowledge and holding master classes and imparting advisory services. He is a perfectionist who truly believes in maintaining the product quality and is always involved in expanding the existing ranges.

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He is a well-known and a highly skilled French pastry consultant worldwide, who is very often engaged in holding demonstrations & holding Master classes in France, North Asia, South East Asia, USA, Canada, Europe, West Indies, Réunion, Mauritius, Cyprus, etc.

In year 1989, Chef Bruno was awarded with Meilleur Ouvrier de France/Best French Worker title and highly prestigious gold medal at “Exposition Nationale du travail”. He had the honor of being awarded the MOF medal by the President of France and ever since Chef Bruno earned his right to wear the White jacket with Blue White Red striped collar.

We did an interview with Chef Bruno Pastorelli and it clearly shows the chefs strong passion and dedication towards his profession.

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Q: When did you decide to be a pastry chef?

A: My professional career started very early. My parents had a restaurant in Epernay in the Champagne region. Since my childhood all times I was in the kitchen with my father and of course my dream was to be like my father – the big chef! When I was 13/14 years old my father said me – if you want to be really good chef you should also study as a pastry chef.

He had good friend who was good pastry chef and he also had a pastry shop so during all my school holidays I was next to him and studied. Thanks to this man for me opened the world of pastry. Till 25 years old I worked like a chef in parent’s restaurant and then I left the kitchen and devoted myself entirely to pastry.

Q:  What has been the most rewarding moment in your career so far?

A: The most rewarding moment of my career for me is when I got the title of “Meilleur Ouvrier de France” in 1989, I was 30, I was recognised by my “fathers” Best of France workers themselves, who awarded me the title after a very tough competition. Then I received from the President of the French Republic (which was at that time Francois Mitterrand) this magnificent medal MOF and since that day I had the right of wearing this lovely white jacket with its collar BLUE WHITE RED.

This event was also a great pride and honour for my parents.

Q:  What has been the toughest thing you have done in your line of work?

A: If you love what you do, nothing complicated don’t exist. It’s a hard profession, you’re learning all the time, you sacrifice many things (no weekends with friends, no holidays).

But the hardest time for me was that period of preparation for to get the title OF. During 4 years I have improved my knowledge and ability. Every day I finished with my main job and then I worked for preparation to competition and 3/4 time during every morning, I was fully in the preparation, and had a huge desire to win.

Q: What advise would you like to give to the new pastry chefs starting out in this field?

A: The advice which I can give to young professionals the food industry is – to make excellent products with great pleasure. It’s a job where you also give big pleasure to others people, make a cake, eat a cake, it is pure pleasure to one who did and the one who ate it.

My advice for young chefs is – to study hard, it’s the hardest thing, you should know the basics of the profession, if you have no good basic knowledge you can’t to do good products.

Once you master the basic knowledge, you need to select the best ingredients for your products and choose the best equipment. But most importantly, you must respect the people around you.

It’s the only way you can become a good chef, a good man and get the respect of others.

My job gave me the chance to travel the world. I visited 4 continents with master classes, training and consultations. And continue to do it till now and I love it!

One thing is certain, is that I’m 58 years old and still I’m learning and looking for something new, because it’s impossible to know everything!

I want that all young women and young men who chose the way of gastronomy to be successful and received only good emotions from their work!

It always feels good to see such vastly talented persons like Chef Bruno but very difficult to imagine the hard work and dedication he has put in to achieve such great heights.  Chef Bruno is considered as one of the very best pastry chefs around the world, he is a great source of inspiration to new & well established pastry chefs across the globe.

Cheers Chef Bruno Pastorelli!

 

Post by Parul Khanna / Appy Bistro

Picture courtesy: Celebrity Chef Bruno Pastorelli

2 replies »

  1. I have been very privileged to know Chef Pastorelli.
    He is a true professional and a Master of his trade.
    A genius of pastry and a man who obviously loves what he does
    Bruno visited Athlone Institute of Technology in Ireland last December and gave the students an extraordinary demonstration of sugar and chocolate work.
    I wish Bruno all the best in the future.
    Kevin Ward
    Lecturer in Culinary Arts
    Athlone Institute of Technology
    Athlone
    Ireland

    Like

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