High Life

HIGH LIFE 81 他回忆道：“有一天，我的上级 厨师让我协助糕点厨师做事，他的 副手因病休假所以人手不足。那天 之后，我发现自己对糕点的热情越 来越高涨，我知道这就是我想做的 事。” 凭借在巴黎多家米其林星级餐厅 的经验，他指出，耐心是一名糕点厨 师最重要的素养，因为对糕点制作团 队的指导需要极大的耐心。创作过程 中对细节的注重以及管理技巧同等重 要，以确保团队充满动力。同样必不 可少的是，对最后一刻的请求要保持 灵活，且要保持每个人的积极性。 每一季，鲍思培师傅都会提出新 的想法。从旅行、阅读到团队交流和 倾听反馈，他从生活的各个层面汲取 灵感。 他笑着解释说：“我喜欢亚洲美 食，因为我喜欢探索其中使用的味 道、香料及成分，如茉莉花茶、班丹 叶、莲蓉、芒果等，这些都为我带来 灵感。我没有什么偏好，喜欢尝试各 种食材。” With experience in various Michelin-starred restaurants in Paris, he points out that patience is the most important element for a pastry chef, as it is needed for the coaching of the pastry making team. Attention to detail during the creative process is as important as management skills to ensure the team is driven. Last but not least, being flexible to last minute requests and keeping everyone motivated are essential ingredients. Everyseason, ChefBernis comes up with new ideas. From travelling to reading, exchanging ideas with the team to communicating and listening to feedback, he draws inspiration from all aspects of life. “I enjoy Asian food as I like discovering the taste, spices and ingredients used such as Jasmine tea, pandan leaves, lotus paste, mango and others. These items inspire me,” he explains with a smile. “I have no preference as I like to work with all ingredients.”