Yes, I simply love my job… I have a soft spot for nuts and chocolate. I have been working in the hotel patisserie for 28 years, so I could see its growth. I also had the chance to adapt to new volumes, initially unimaginable, and to the newest fashion. Nowadays there are 3 people working in the pastry-making. Just think of a dessert and all the options to reinterpret it or modify it: they are basically endless. This is so stimulating! The inspiration comes from various situations or ingredients: spices, herbs, season fruits or chocolate, or even the salty version of the sweets, a world of its own. A very few people are so lucky to work with materials they love and to use their creativity. In a way, it is like working in a gift shop: a joy after the other. I am happy to organize the dessert buffet for so many guests, it is a constant challenge: keep in mind that all preparations are home made, by the three of us. However, seeing the guests faces repays of every effort: people hardly end their dinner without a dessert, least of all if presented in a nice buffet. Every morning, while I am heading to work, I like to plan the desserts, cakes and donuts, including those for the lunch buffet and the cakes displayed in the bar window. In my mind, the order of the various tasks triggers automatically: when and how to bake a cake, to stuff it and decorate it. Of course, years of routine help a lot. With the right tools, professional ovens, a good organization and reliable co-workers everything is possible. Personally, I play particularly attention on precision when it comes to follow the recipes, probably much more than a chef would do. The biggest challenge? To reinvent recipes and preparations in a modern way, giving them an added value but not forgetting tradition and technique.
