More specifically, about all the professional ethics we’ve gained VS. the ones we’ve lost in the field.
What I Miss: Care for Flavor
For starters, I cherish the respect everyone showed 25 years ago for craftsmanship and flavor. Back then, we all knew who the best, most experienced Chefs were, and we all strived to learn all we could from them.
That level of care for flavor is something I still believe in deeply, and it’s the main driving force behind all my chocolate creations to this day.
What I Don’t Miss: Hierarchies and Fear in the Kitchen
However, I also remember the way we equated respect with fear in the kitchen. Even when you took a demo class, questioning a method or technique felt like tempting fate. And for a profession that’s built on innovation, the military rigidity of some kitchens used to squash one of our biggest assets: curiosity.
Stepping away from this hierarchical tradition is, in fact, what motivated me to create the school. I wanted to give other chefs a space where asking “why” wasn’t seen as an act of defiance, but as care for the craft.
What We Should Rethink: Instagram Followers Above Actual Skill
Today, things have changed. I feel somewhat nostalgic about the emphasis we used to put on flavor perfection and know-how over the “instagramability” of it all.
All of a sudden, it’s hard to tell whether a chef is really on top of the field… or if they’re just popular on social media.
So it’s true, I miss the days when the quality of your product (not likes) did the talking for you.
But I’m also happy to have a new generation of pastry chefs who teach with their egos in check and with undeniable enthusiasm (shoutout to all my friends at the Chocolate Academy of Barcelona).
And I also feel grateful for all the pastry chefs like you who keep learning because your love for this profession is unshakable.
Thank you for letting me teach differently, and for believing that expertise and flavor are still the soul of chocolate and pastry.
With love,