Abu Dhabi Week spoke to La Brioche’s French pastry chef Bruno to find out more about how he got his start in the kitchen
Have you always wanted to be a chef?
When I was a child, walking to and from school, my mother always stopped at a bakery to purchase some croissants and chat with her friend, the owner. Since all the employees knew me, I was allowed access to the kitchen where all the pastries and cakes were produced. That was my Disneyland! And from this rich experience I wanted to become a pastry chef from my childhood.
What is your favourite food and why?
Of course as a French national I love French cuisine but I am open to any other cuisine and particularly love Thai food. But that is not surprising since my wife is from Thailand and she is the one who made me discover it.
Do you have any funny stories about working in the kitchen you can share?
I remember a customer coming back and complaining, in fact screaming, about the vanilla ice cream cake she purchased earlier because the ice cream was “dirty” and full of black dots! It took me a while to cool her down and explain that the vanilla pod contains tiny black seeds. This cake had natural ingredients, not artificial flavourings. Sometimes we have to educate our customers on the benefits of the ingredients used in our operations.
What is your food philosophy?
Eat less but eat best.
Any last comments?
Pastry is so wide in terms of range and techniques that you learn every day. That is why I stick to pastry and bakery only and am still a bad cook!
To find out more about Chef Bruno’s tasty creations visit: www.labriocheuae.com
