The art of french pastry phần 8
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ordersatoncebecauseit
wasthetraditioninAlsace
thatwhensomebody
marriedoffhisdaughteror
sontheparentswouldgive
filledanddecoratedcakes
toallofthefamilyand
friendswhocametothe
weddingasathank-you.
Onsuchoccasions,my
siblingsandIwouldspend
manyhourshelpingmy
dad,cuttingthesponge
cakesintothreelayers,
sprinklingthemwithsyrup
spikedwithkirschwasser,
andfillingthemwith
buttercream.Mydad
wouldicethecakes,stick
toastedslicedalmondson
thesides,andpipethe
decorationsontop.AfterI
beganmyapprenticeshipI
oftenhelpedinthefamily
bakeryonweekendsor
afterworkduringthese
busyperiods,andbythenI
couldalsodothe
decorating.Piping
countlesscakesformydad
ishowIperfectedmy
skills:pipealot,andyou
willeventuallyknowhow
todoit.
Buttheroadthat
stretchedbetweenthetime
Imademydecisionto
apprenticeandthetimeI
couldpipefiligreeontomy
father’scakeswasan
arduousone.Iapprenticed
withamasterpastrychef
namedJeanClaussin
Strasbourg,twenty
kilometersfrommyvillage,
whotrainedhis
apprenticeswellbutwasa
meanalcoholic.Myidyllic
boy’slifechangedforever
onthedayIwalked
throughhisdoorin
September1976attheage
offifteen.Youwillread
someofmystoriesabout
thosedifficultdaysinthe
pagesthatfollow.Iwas
temptedtogiveupon
morethanoneoccasion,
butIhadalong-termgoal
andavisionformyfuture:
Iknewthatapprenticeship,
whereyoulearnallofthe
fundamentals,wascrucial
toacareerinpastry,and
thatmytoughbosswas
