Even though I'm staying away from white sugar, white flour, dairy and all these days, I have to admit that French Patisserie, famously known for its "everything tastes better with butter" philosophy, has a lot to do with my love for food. As much as I consider myself a Citizen of the World, I am a Frenchy by birth. Baking cakes and making desserts with my sisters, my mom and/or my Grand Mom Mamette was a big part of my upbringing.
So when I found out that Francois Payard was teaching a class at the DeGustibus School, I couldn't resist to go see the French Pastry Master in action. And boy was it worth it! Such a well of knowledge and down-to-earth cooking wisdom.
I left the class with many new tips to apply to my baking and a beautiful message:
"Do What You Do with Love, Passion and Pride. Everything will Look, Sound, Feel and Taste Different."
"Money can't buy passion" he said,"I'd rather hire someone from the street, who really needs a job and who's going to commit 100%, rather than a know-it-all fresh out-of-school who could afford good education but doesn't have the drive".
Merci Chef Payard, belle leçon d’humilité sur fond de desserts remarquables a l’œil et au palais!