Learnings from PASTRY CONNECTION: Formation Schools MOF and LA ROJA DULCE with GUSTAVO SAEZ and DAVID BRIAND
The Pastry Connection platform is developed as a space where internationally renowned professionals come together in order to share their knowledge about current and interesting topics related to the sweet world. Due to the crisis in which we are living right now, one of our best resources are online platforms.
On the first day of these conferences, we had the privilege to count with the presence of two of the big referents of the Chilean and French pastry. Beginning with Gustavo Saez, Chilean, named as Best Pastry Chef from Latin America by The 50 Best on 2016, winner of the Maya cup on 2018 and allied chef for República del Cacao in Latin America. Then we have David Briand, French, named Meilleur Ouvrier de France on 2019, and currently Pastry Chef Trainer for L’École Valrhona de Tain L’Hermitage in France.
Beginning with the question, what will happen with pastry schools nowadays, both chefs agree that there is going to be a before and an after. For now, online classes are a resource that has to be used in order to share techniques, theories and ideas. Nevertheless, this profession is manual and because of this, it us crucial to be able to practice.
Moreover, David considers fundamental that pastry schools in Latin America should teach the basis and techniques, without forgetting that a profession always starts from the bottom, and little by little while you keep learning, you’ll improve more. Gustavo agrees with him, and brings up a very important point, that it is still necessary to work together in order to achieve this, and value more the pastry chef profession.
Both chefs have been awarded in this profession thanks to their constant effort and dedication. This is the message they leave us, it is not enough to just study, they key to success in this profession is to never stop practicing “burning your hands” as David Briand says, if it is necessary. Acknowledgement comes hand in hand with effort, and when you are passionate about something “you have to jump into the pool and put all your energy in it” (Gustavo Saez).
We wish to be able to go again to these conferences in person, where we will be able to see, feel, smell, and taste these creations. We want to go back to our kitchens and work spaces to keep creating. As David said, “pastry chefs have to bake, and bake as good as they can”. The message of all the chefs that formed part of our first week of digital conferences was always hope. A person that is passionate about what they do will never quit their dreams, despite all circumstances. We are sure we will go back to continue doing what we love most!
Andrea López, Corporate Chef for República del Cacao and Gastronomy Professor at USFQ
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