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François Payard – Living in the Future!
In today’s episode, you’ll hear from world renowned pastry chef, author, and culinary consultant François Payard. Born in Nice, he’s a third generation French pastry chef who’s worked in some of the biggest names in hospitality, including Le Bernardin (lebernardinny) and DANIEL (@restaurantdaniel) in New York City. His career was launched in Paris with Michelin Guide favorites, La Tour d’Argent and Lucas Carton.
Payard discusses what it was like as a child growing up in a family bakery, and how he was inspired to pave his own pathway into pastry. You’ll hear what he’s learned from working in some of the most revered kitchens in the world, and his perception of the evolution of pastry, and the kitchen work environment, over the past two decades. He also shares how he’s learned to balance the desire for creativity and the need to conform when you’re working for and with others.
What you’ll learn with Pastry Chef François Payard
Links to other episodes featuring Pastry Chefs
Conversation with Pastry Chef Erin Kanagy-Loux (Brooklyn)
Interview with Pastry Chef Antonio Bachour (Miami)
Conversation with Pastry Chef Philip Speer (Austin)
Interview with Baker Matthieu Cabon (Houston)
Conversation with Pastry Chef Mark Welker
Interview with Pastry Chef Emily Spurlin (Chicago)
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin – What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
Caramel flan by François Payard
Orange tart by François Payard
Paris Brest by François Payard
Sphere chocolate by François Payard
Click to tweet
That’s the problem we have in pastry, we always know how to make a large quantity. And when anybody asks me for recipes for pie, I don’t even know- I have to look at the cookbook.
Click To Tweet
As a chef, like most chefs, we like to challenge ourselves. So we can take on a lot of challenges, and that makes the difference. I don’t live in the past, I live in the future.
Click To Tweet
It’s not about how many followers you have, it’s about how many customers buy your produce.
Click To Tweet
Everything in life you learn from making mistakes, and you cannot blame anybody else for your mistake. You just have to learn and move on and that’s it.
Click To Tweet
When you work for someone, what you have to do is fit the concept. Everything has to be in energy and in synergy.
Click To Tweet
Social media
Pastry Chef François Payard
Instagram
Facebook
Twitter
Links mentioned in this episode
François Payard website
Lucas Carton
La Tour D’Argent
Le Bernardin
Daniel restaurant
Southold General
View all episodes
By Emmanuel Laroche - Show Host
5
3232 ratings
In today’s episode, you’ll hear from world renowned pastry chef, author, and culinary consultant François Payard. Born in Nice, he’s a third generation French pastry chef who’s worked in some of the biggest names in hospitality, including Le Bernardin (lebernardinny) and DANIEL (@restaurantdaniel) in New York City. His career was launched in Paris with Michelin Guide favorites, La Tour d’Argent and Lucas Carton.
Payard discusses what it was like as a child growing up in a family bakery, and how he was inspired to pave his own pathway into pastry. You’ll hear what he’s learned from working in some of the most revered kitchens in the world, and his perception of the evolution of pastry, and the kitchen work environment, over the past two decades. He also shares how he’s learned to balance the desire for creativity and the need to conform when you’re working for and with others.
What you’ll learn with Pastry Chef François Payard
Links to other episodes featuring Pastry Chefs
Conversation with Pastry Chef Erin Kanagy-Loux (Brooklyn)
Interview with Pastry Chef Antonio Bachour (Miami)
Conversation with Pastry Chef Philip Speer (Austin)
Interview with Baker Matthieu Cabon (Houston)
Conversation with Pastry Chef Mark Welker
Interview with Pastry Chef Emily Spurlin (Chicago)
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin – What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
Caramel flan by François Payard
Orange tart by François Payard
Paris Brest by François Payard
Sphere chocolate by François Payard
Click to tweet
That’s the problem we have in pastry, we always know how to make a large quantity. And when anybody asks me for recipes for pie, I don’t even know- I have to look at the cookbook.
Click To Tweet
As a chef, like most chefs, we like to challenge ourselves. So we can take on a lot of challenges, and that makes the difference. I don’t live in the past, I live in the future.
Click To Tweet
It’s not about how many followers you have, it’s about how many customers buy your produce.
Click To Tweet
Everything in life you learn from making mistakes, and you cannot blame anybody else for your mistake. You just have to learn and move on and that’s it.
Click To Tweet
When you work for someone, what you have to do is fit the concept. Everything has to be in energy and in synergy.
Click To Tweet
Social media
Pastry Chef François Payard
Instagram
Facebook
Twitter
Links mentioned in this episode
François Payard website
Lucas Carton
La Tour D’Argent
Le Bernardin
Daniel restaurant
Southold General
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