By Sebastiaan Hoogewerf

Gianluca Fusto & Valrhona on the Gulffood “09

dsc01614

Last week it was again a amazing experience with my friend,teacher and inspirator Gianluca Fusto,which is one of worlds best pastry chefs.

Again i was lucky enough to assist him again for the Gulf Foof Fair 09.Where we prepared degustations for clientele of Valrhona.

The distrubutor for Valrhona in Dubai is Chef Middle East,so we were together on a big stand.

2 days before the gulffood we started preparing in our pastry kitchen in Madinat.

Again i was amazed by the techniques,flavours,combinations and  artisitic finishings.

Think about; a truffle with grapefruit,wasabi,white chocolate and green tea.

Caramelized white chocolate,vanilla & olive oil infused apple,apricot jelly,chocolate croutons and almond mousse.

 It is every time a amazing experience to work with him and i hope i get a change to work with him soon again!

Underneath some degustations we prepared and some items from Varhona.

Valrhona is for me the best proffesional chocolate maker in the world,and even with their side products they are the best,think about crystal glaze with thermo reversible pectine. Crunchy pearls,cacoabutter and their unending support in form from recipies and technical support,moulds and even a school, where the best pastrychefs can provide you proffesional trainings.

Cheers S.

dsc013781

dsc01382

dsc01315

dsc01362

dsc01423

dsc01355

dsc01573

 dsc01585

 dsc01598

dsc01601

7 responses

  1. Nay

    Dear Sebastiaan,
    It is with pleasure that I discover your amazing Blog and I cannot but encourage you to continue your great job.
    For us, it was more than a pleasure to have you with us for Gulfood and I am peleased that you enjoyed the experience in the pastry field, but also in the human adventure we shared together during these 5 days. Thank you so much for your support, your commitment, your character and the joy you brought to us during that week. Good luck for your project and ambitions. We will be there to support you.
    Best Regards
    Nay
    PS: did you get your fridge back with all the stuff inside?😉

    March 3, 2009 at 2:54 pm

  2. Amanda

    Hello!
    I was working on the stand right in front of yours (Apex Brazil), and I was lucky to have some of the wasabi truffle… hmm.. that was SO good!!

    March 14, 2009 at 4:39 pm

    • pastrynetwork

      Hi Amanda,

      yes i remember you,cause i gave you some of the truffles,haha!
      Where you from?

      Regards Sebastiaan

      March 15, 2009 at 11:25 am

  3. Amanda

    I am brazilian, living in Dubai.
    The funny thing is, out of the whole stand, only me, the chef who was cooking and my sister liked the chocolate, because in Brazil chocolate is much sweeter and the flavour is much more “obvious”, like chocolate for kids, you know? They are not used to interesting ideas. Lucky me, I didn’t have to share😛
    My sister was visiting the event on that day. She loooves cooking and next year she’s going to Cordon Bleu for an intensive training. I’ll tell her about your site, I’m sure she’s gonna like it!

    March 17, 2009 at 11:13 am

  4. pastrynetwork

    Nice to hear that Amanda!!
    Where you from in Brazil? I went there twice on vacation and i loved it!!
    Here in Dubai,i work for Madinat Jumeirah.
    What kind of work you have in Dubai?
    Yea the chocolate we were cooking with,Valrhona, is considered one of worlds best chocolate!I love to work with it!.
    Keep in touch,
    Kind regards Sebastiaan

    March 22, 2009 at 5:35 pm

  5. Sharmishtha

    Hey !!

    Can you tell me where I can find Valrhona is Dubai? I have been looking for it FOREVER!

    March 19, 2010 at 6:38 am

  6. Pingback: Gianluca Fusto and his sweet art « Carpe Diem Club

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s