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:
+39 389 6916364
My absolute rolemodel and inspirator must be Christophe Michalak.who works as Executive Pastrychef in Plaza Athenee in Paris.
After i came in contact with his pastry,through the masterclass in Valrhona,i became really interested in his particular style of pastry.
His inspiration comes mostly from the fashion industrie,with some influences from mother nature.
Brilliant creativity and so clean and neat!
I hope you enjoy the below pictures,i know i will!
Best regards S.
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!
Finally it came hot from the press, the “Pisces CookBook”.
Last year i was lucky enough to make some desserts for the book and enjoyed it a lot.
And learned a lot!! Wauw i never thought that cooking for a book was that difficult and time consuming!
There are so many things you have to think about such as;
Light,angle ,presentation,plates etc.
I really hope to have one day a book of my own,with my own personal style.
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.
Last year, i was one of the few lucky people which got a fully arranged trip to the Valrhona ‘s training centre in Tain L”Hermitage, France .
We received a very intense training from Jean Marie Hiblot, who is Pastry chef at Plaza Atenee, where Alain Ducasse also has a restaurant.
It was a full package iclusive lunches,dinners,hotel tarining etc.
I really enjoyed and off course learned a lot.
And may i have a chance i would definitive go again, it was a amazing experience.
The pastry style was really french (eclairs/macaroon etc.) and feminine,(colours).
We went even to
Maison Pic where they have the only female 3Michelin star chef in the world!
And met there the previous Coupe Du Monde winner,cause he is the Pastry chef there.
Foto’s are taken by the way with my old camera,so maybe there is some quality difference.
25 and 26 January 2009 was the time again for the world cup pastry in Lyon,France.
Planning allready long time to go,and this year the was the time to have a look @ “the big boys”.
22 countries were competing this year and they were devided over 2 days.
Each team consist of 3 members and they have 8 hours to make;
12 plated desserts,3 ice-cakes,3 chocolate cakes, a sugar showpiece,a ice sculpture and a chocolate showpiece.
I heard allready good stories from backhome (the Netherlands), that our team going for 200% Gold,nothing less!
As they had in 2005 the Silver medal, and ended a procent in points behind France.
They subject our team had chosen was James Bond 007.
When they presented the showpieces and all the pastries, i saw our team allready on the podium,wauw what a fantastic presentation!!
But with some really bad luck,one of the showpieces fell down 3 minutes after the complete setup, what resulted in big pointloss for the end score.
Still they managed to get a 5th place,what is amazing.
France became 1st,Italy 2nd and Belgium 3rd.