Interview with Pastry Chef Carles Mampel

Interview with Pastry Chef Carles Mampel


Chef Carlos, Welcome to Greece for the
second time this time! The first time we had the honor to host you in November 2018, for a three-day masterclass with Christmas flavors just before Christmas
time and you showed us some amazing Buches and some amazing flavors! Your
mentality the last few years is less sugar and less fat in desserts and you
believe that this is the future in pastry. What do you think
about this? Yes, this is the future, it started some years ago but it’s the future for the gastronomy, because the restaurants are working this way the pastries started to work in this way because pastry needs to stay
healthy. How long do you think it is going to take to retrain people’s minds and change the way they think about desserts and accept those new
flavors? The people is demanding this but you need to communicate
more when the chefs make at home “is my dessert less sweet, with less fat, more fruits, more fresh” but this is to communicate to advance in this way. Pastry chefs and of course pastry shops and marketing needs to focus on how much
healthier this is Yes, but you see the chefs in restaurants, the doctors too, the demand you see in the gastronomy all is focusing on healthy food but not only in pastry, you see “eat more vegetables and less bad products no synthetic products”, all the gastronomy is focusing on this way. For us in Greece it was mainly it
was basically the first time that was introduced in a masterclass and that
was when you came to the masterclass here in Crete and I think people have
also started in Greece to accept slowly this new trend, not trend, but this new way of thinking in pastry which is good it’s like you said it’s a
start which is great! So tell us a little bit how you started. You started very young 13 years old? How old were you? 13? Yes And you were working in your family’s
pastry shop, or? No, I was working in a pastry shop with a friend of the family. I started for three years because I went to a school too I started only the weekends and
some holidays or some free days working just to get started and started to understand what is the pastry world. And what did you like and said this is what I want to do for the rest of my life? Because the pastry is a lot of different things, you know, it’s artistic, it’s creative, it’s organised it’s technical, for me it’s a
lot of different things inside this world. What’s your favorite technique in pastry, your favorite trend? I don’t have only one because I’m very surprised with all techniques for example puff pastry or croissant, laminated doughs. Who is the chef that created this
to arrive at this idea, at this final product these are all moves and simple techniques that one people thinks and I have a lot of
respect for the technique. Today is traditional, it’s easy, but
someone created this, I need to have a lot of respect for this and the new techniques too. But, the last new techniques, it’s much easier because they have more machines or more people it’s much easier to advance. I remember a lot of years ago it was much difficult. What started as a trend years ago, has now become traditional so what is made nowadays maybe one day they say of course this is traditional now, so it makes sense. What’s your favorite ingredient, what you love to work with? For me it’s the amazing chocolate, because it’s not incorporated in another product. It’s exclusive, not something to replace it.
It’s possible to compare something like fruits, like nuts, but chocolate doesn’t exist in another product. What’s your favorite dessert? My favorite dessert… For me I love croissants. Stuffed or butter croissants? Butter croissants. What advice would you give to young professionals that want to become chefs? When you start taking this work, I like it, because it’s nonstop. Every day you meet some some new problem or some new technique, or some new decoration or something new and this is to advance today, tomorrow, after
tomorrow and in your life, in your work this is the feedback in this work. So, you do masterclasses all over the world. How’s your 2019 calendar for example? I think it’s a little bit the same for this year and last year, it’s full of masterclasses the most, but I will take more time for investigation to work on this idea of the best gastronomy and healthy gastronomy and to see new techniques and
new presentations too, because the presentation in pastry is very important
because the people go to the shop and they say “this is nice, I take this” but they need to see nice and healthy and it’s not easy to communicate this, when it’s only for the vision. It’s a combination to be a success. It needs to start from this to see this combination but it needs
to be explained in one view but it is not easy to explain healthy food. So… this is your second time in Crete. We didn’t have a masterclass together so what happened? Tell us about it I think for me it is very happy to make Masterclasses with Antonio, because with Antonio we make a lot of Masterclasses but this is work, but not only work. because we are friends and with Pepe and all the other chefs, it’s very important because after is the work, but first is this friendship. What was the idea, so in November you said as a joke “Oh when Antonio Bachour comes in April, maybe I come just for a joke” and we said “Oh that’s great, let’s book the
tickets!”, so we surprised him by booking the flight and you just “puuh”, rocked up in the lesson and then for the next two days you did chocolate bonbons
with Antonio!! How is it like working with Antonio? I know he’s your friend – a very good friend of yours but how is he as a partner in a masterclass? Antonio likes to advance every day and sometimes every day it’s a surprise “Wow” and “Wow” and return another time and “Wow”. It is nice to work with that because everytime it’s a surprise. You do a lot of classes with Antonio in a year? Yes a lot. And every time is the same. “Wow he is better”. And tomorrow if we go for another class “It’s better!” and it’s better and better, it’s non stop! But I’m sure that every pastry chef at that level -and you included of course- every time you learn something new and you want to
share that knowledge with the audience with the professionals that
come to to watch you. What’s the feeling to share that knowledge? What do you feel in a masterclass? The feeling is to explain and translate this hard work in my life or in the life of young people too, and explain this is no stop today, this is the start and it continues every day. You’re just waking up every day and you need to study every day, to go to the classes, because this work doesn’t stop ever. Well the pastry is evolving, so the people need to keep evolving and collect knowledge and
techniques along the way so that’s how it usually happens. Yes and this is nice to see different chefs, different styles, difference in explaining things, but every chef I think has a lot of respect and needs to see whose idea is of the pastry and this is the waiting for these changes of this idea, so that’s why it’s a good thing to go to different masterclasses Do you think that someone is born to be a chef or one can become a chef with hard work? It’s a little bit these two items. Because it’s hard work, not all the people resist in this work but the people that resist, advance. They need to advance every day. It’s no stopping one day you start the next. In pastry for
example, it’s not for one year or two years or three years, you need to advance in your life. Because the pastry or the gastronomy changes everyday! Would you like to share your experience with MGA? How was it? It’s very nice because the team is amazing! It’s for this that I like to see all the team from MGA and it’s very friendly people because it’s not only the work, you know it’s laughing, it’s going to dinner, it’s life, not only
work. That’s good to hear! So we hope to have you back again maybe on your own or with Antonio Bachour but sure we will work towards having you
again in Greece of course it has been a delight to know you. I think you know how much the whole team loves you and for us it’s not just, you know, making
masterclasses. It’s making friends along the way. Yes, this is very nice these stories but it’s the same when I see Antonio my first time in Bolivia. After some years continues the friendship with Antonio, with Pepe and with the others. This is really nice, it’s not only work. Because sometimes it’s to communicate. I call in this case Antonio and I ask about his wife or his life, this is nice! Exactly it doesn’t just stop at the Masterclass! That’s not “see you next year or in two years”, only for work, no. This is really nice. To keep the contact going, the friendship… Yes! How is your life, how is your family… Send selfies to each other…! [both laughing] Carlos, thank you very very much for answering my questions and sharing your experience also. We hope to see you again very very soon! Thank you for inviting me another time in Crete, because it’s happy to see your friends another time too, and this time with
Antonio and this is for an amazing two days in Crete and… the weekend too! And the weekend too, that’s right! So, we should see each other again! Thank you! Thank you!

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