Page 54 - ap_3_2008

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The RACV has taken full advantage of their pedigreed chef
and created a showcase kitchen window, proving equally popular
as the treats created inside. At the window, patisserie patrons
can watch the delights unfold right in front of them as Pierrick
and his team create mouth watering sensations.
Boyer’s interest in pastry and baking began at the age of 4.
Growing up in a Western suburb of Paris, his parents owned a
construction company and one of their tenants was a pastry
shop. Often, young Pierrick spent his days hanging out in the
shop, tasting, watching and cultivating an interest that would
becomes his life’s passion.
Like many in France at the time, once Pierrick hit his middle
teens, a decision was to be made regarding additional schooling
or a trade apprenticeship. For Pierrick, it was an easy choice and
he excelled in his Tour De France with the Compagnon Du
Devoir in Strasbourg, Brussel, Reims and Bordeaux.
After his Tour and National Service, Boyer went to work for
Club Med in Israel, France and Italy, where he specialized in
chocolates and pastries for 2 years. On a weekend break back in
Paris, Pierrick heard of an opportunity in Palm Springs, California.
Working in the United States was exciting to the young chef and
after a difficult, albeit successful international telephone
conversation with the American owner, 1 month later, Pierrick
was working in the famed tourist mecca.
5 years would pass in a blink of an eye and much to his credit,
Chef Pierrick was instrumental in building the corner café into
one of central California’s largest wholesale and refined pastry
shops. Not only was there a great sense of accomplishment in
52 Pastry & Baking
Asia Pacific
Chef in Focus
从四岁起,Boyer 便对西点及烘焙产生了兴趣。Boyer
在巴黎西部的一处郊区长大
,
父母经营着一家建筑公司,
曾为一家西饼店提供服务。年幼的 Pierrick 成天呆在西饼
店,不断品尝美食、观赏西点制作过程,并最终对西点行
业产生了兴趣
后来这也成为了他毕生钟情的事业。
像许多国内同龄人一样,十五六岁的 Pierrick 面临着一
个选择:是继续学业还是进行专业见习。Pierrick 毫不犹
豫地做出了选择,赶赴斯特拉斯堡、布鲁塞尔、兰斯、波
尔多等地的法国专业技艺传承协会进行见习,在这趟职场
环法自行车赛中不断精进,脱颖而出。
在完成环游之旅并服完兵役之后的两年内
,
Boyer 分别
加盟以色列、法国及意大利等地的 Club Med 度假酒店,
专攻巧克力及西点制作。有一次他回到巴黎度周末假期,
正巧听说加州棕榈泉市某家酒店招贤纳士。对这样一位年
轻的大厨而言,能在美国工作实在叫人兴奋不已。于是,
他拨通了国际长途,经过与美国雇主的一番艰难电话交流
后,他终于获得了成功。一个月后
,
Pierrick 来到了享誉全
球的旅游胜地。
五载光阴转眼过去,值得一提的是
,
Pierrick 大厨一手将
昔日的街角小餐馆培育成了加州最大的精品西点批发店。
Perrick不仅获得了白手起家建立商业王国的巨大成就感,
还颇有几分骄傲,因为自己可以作为一名法国西点大使将
法式西点引见给颇富鉴赏力的美国顾客。