Follow Your Instincts with Florian Bourquin
“We tend to disconnect ourselves from this reality, that food is what we need to survive. We are animals, we need food to survive. Never forget that.”
Summary of Episode:
Jenn speaks to Florian Bourquin, a Swiss pastry chef based in Taiwan and co-founder of Panoramix Project, providing professional pastry coaching service as well as menu creation and catering service. Florian chose to become a pastry chef while still in secondary school would then develop his career under the guidance of the famed Belgium chocolatier Pierre Marcolini rising ranks to becoming the Head Pastry Chef there until an opportunity came where he packed up his bags and moved to Taiwan! He shares with us his ongoing career path, what he has learned and how it became his life.
You have to take care of what you do, of course, it is a business, of course, you have to earn money, of course, it is all about margin this and that. But, it is not only that, you have to have an impact on the people you are giving your food to, it is your responsibility, you have to be the guard of that.
About Florian Bourquin:
Florian has been making pastries since 2000 and got his degree (CFC confiseur patissier glacier) in 2003. He worked as a head pastry chef in Pierre Marcolini (Brussels) for 10 years and was invited to Taiwan to build up COVA Pasticceria for LVMH group in 2015. In 2016 he created 丰子 Panoramix Project and in 2018 opened PINTAO品饕， his pastry shop in the heart of Shanghai.
Borderless, passionate, and meticulous, he tries to bring his personal style and dynamic in his pastries. Each creation features different layers of textures and flavors with the aim of triggering different stages of emotion.
