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
François Payard grew up in a bakery (3:13)
What it’s like working in the best restaurant in the world (5:32)
Thinking like a chef versus thinking like a pastry chef (6:15)
Selling pastries in a restaurant versus in a bakery (7:19)
The restraints and rewards of consulting (10:34)
François Payard lives in the future and accepts challenges as they come (12:32)
Pastry chefs worth admiring (15:27)
How the art of pastry has evolved (17:10)
Advice for aspiring pastry chefs (20:42)
Adapting the farm to table concept to desserts (22:31)
Francois Payard sources of inspiration (26:32)
The current climate of hospitality in New York (30:27)
Thoughts on celebrity chef culture and social media (33:05)
The inspiration and motivation behind being a chef (36:20)
