By Sebastiaan Hoogewerf

Posts tagged “Gianluca Fusto

Master Pastry Chef Gianluca Fusto “Creations & Consultence”

My friend,inspiration, and definitive the  best pastry chef i ever had the chance to work along side with,master pastry chef Gianluca Fusto.

I met chef Gianluca 2 years ago when he was Executive pastry chef  Mediterian area for Valrhona.

He really over whelmed me with new techniques, flavor combinations and a absolute unique style which is extremely clean and elegant.

I really enjoyed so much working with chef Gianluca Fusto,and i still benefit from the chance i had to work along side with him.

Now a days chef Gianluca started his own consultancy company which provide technical assistance for pastry all over the world and in many different forms,such as restaurant,hotel, pastry shops ,chocolaterie etc.

As you can see in the photos below and above it’s a absolute joy see his creations!!

Best regards Sebastiaan

For more information about Gianluca Fusto Consultancy:

Gianluca Fusto

Pasticceria d’autore

info@gianlucafusto.com

+39 389 6916364


Gianluca Fusto with Valrhona @ Gulffood ’08

I finally took some time to transfer the pics from my other laptop!

Thought you might enjoy to see what we made in ’08 with Gianluca Fusto and Valrhona on the Gulffood.

This was my first meet with Gianluca and it was direct a good “click”.

I learned a lot of amazing things from him and cannot wait to work with him together soon again!

Cheers S.

 

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Gianluca Fusto & Valrhona on the Gulffood “09

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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.

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