Every Day, I Try Very Hard

Every day, I try very hard to make the best cake I can.

~ Pierre Hermé (1961 – )
French pastry chef,
named World’s Best Pastry Chef 2016
by the World’s 50 Best Restaurants Academy,
appointed Chevalier de la Légion d’Honneur in 2007
~

Musings and Impressions
Pierre Hermé is a giant in the world of patissérie, the king of sweets. I am a big fan.

I got this quote from the November 25th FT Weekend Magazine, a “Q&A with pastry chef Pierre Hermé” by Hester Lacey. Two other responses struck me from this interview: 

Who was or still is your mentor? 

[Gaston] Lenôtre will always be my mentor. He gave me the values I still work with today: attention to detail, work well done, the handing down of knowledge. He showed me what quality is and how to achieve it. Every day, in my life as a pastry chef, I think about him. 

Ambition or talent: which matters more to success?

Talent is the most important. But ambition is a good support. Génie [genius] is made of 80 per cent–even 95 per cent–work and 5 percent talent. You need both.

I had the good fortune of meeting him last December at a bistro in Paris. There was an air of bashfulness about him. I was bowled over by this and his soft-spoken ways. You can find him in my Boxing Day piece, On Boxing Day, Oysters, Champagne, and a Brush With a Star.   

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