Every four years, France’s top pastry chefs compete for the ultimate recognition, the collar of the Meilleurs Ouvriers de France (best craftsmen of France) in three exhausting days of competition, where the chefs concoct 40 different recipes in a race against the clock. Directors D. A. Pennebaker and Chris Hegedus, a husband and wife team, follow a trio of top candidates, observing their training methods and including insightful comments from the chefs and their mentors. Receiving most of the screen time is Jacquy Pfeiffer, one of the founders of the French Pastry School in Chicago. His business partner, Sebastien Cannone, previously earned his collar and is one of the judges. The camera also follows Luxembourg baker Regis Lazard, a second-time finalist, whose first competition ended when he tripped and his sugar sculpture, or bijou, broke into bits. And from Valence, there’s Philippe Rigollot, a talented pastry chef from Maison Pic, recipient of three Michelin stars.
Working side by side in an immaculate Lyons test kitchen, the sixteen finalists produce everything from the perfect cream puff to immense and very fragile bijoux while under the constant scrutiny of a team of judges. They are rated for taste and artistry, as well as the neatness of their workstations. Obviously, the competition exacts a mental, physical and emotional toll on the contestants. But you have to be in awe of these men when you see their almost-too-beautiful-to-eat creations. Nonetheless, the directors seem intent on recording the proceedings rather than investigating some obvious anomalies – specifically, why this is a competition for white males only. Still, be prepared to want something sweet after seeing “Kings of Pastry.” 10/31/10
1 comment:
An interesting look at great French pastry chefs competng for the highest ranking France offers them. Worth going to see.
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