What are the main differences between French and American approaches to pastry?
The French are very traditional in their approach. You start at 16, and the training is rigorous. The methods are rigid, and there isn’t much questioning of the Way Things Are Done. In the States, it seems to be a much more individual process. The path to becoming a working pastry chef is much less clear, and as a result, requires a bit more drive and passion to pursue. Creativity and innovation are highly regarded and desirable traits. Can the two learn anything from one another? I think the French would definitely benefit from being a little more open-minded, though their strict adherence to classic technique is admirable. I do believe that you should have a really good handle on the fundamentals before trying to improvise. On the other hand, there’s a lot to be said for experiential learning – if you don’t know the rules, you don’t know not to break them, and sometimes that can yield exciting new discoveries. What do you hope to do next? I’m trying to benefit as much as possible fro
