Every four years, France holds its highly coveted Meilleur Ouvrier competition for craftsmen with no less than the country's president stamping his seal of recognition.
It goes without saying the pastry chef's trade is one that is granted with such value and honor.
Personally and professionally, the French has elevated the art and science of pastry into a totally different level. It is this that has made me respect the importance of continuously exploring the world of patisserie with much fervor and curiosity.
Having a different cultural background and culinary heritage altogether, stepping into the domain of the French's L'art de vivre in as far as gastronomy is concerned is very challenging if not daunting.
I have had the privilege to study in France understanding better the way the French approach their desserts and over time I have developed the keenness in creating recipes - to understand better how the end product delivers differing textural mouthfeel, the contrasting yet complementing flavors, the right serving temperature and as well the visual appeal.
This short film has made me appreciate better with great respect how French pastry chefs prepare themselves to gain the MOF title. Much more so, how many others have failed, in utter resignation and frustration, and either totally gave up or persevered vying for the medal in almost their entire lifetime.
Directed by Chris Hegedus, Jacquy Pffeifer of the French Pastry School in Chicago starred in this movie in his real life quest for the MOF title along with others based in France.
It was a rather emotional ending which will make you understand better why there is a continuous revolution in the world of patisserie in the French region. And why the French pastry chefs have a very tough and unyielding approach in their craft.
If you or someone you know are yet to bet the future in this career, this film will speak volumes: "that this isn't a title you get by passing your written exams but rather a lifetime commitment to uphold a trade that is both artistic and scientific".
If you like to get hold of the film, you may get it from Amazon.com: