A NEW BOOK LOOMS ?

I took a break from publishing in 2001 and did not write again for many years.

one book of four in the Finishing Touches Series

By the time I stopped writing I had already published 14 books and was published in newspapers and magazines around the world. I was a fortunate chef who enjoyed my own "by line" column in one of the major newspapers of the 90's in Australia and was so very fortunate to have been trained in the art of writing and editing by the very dear editor Mr Bob Hart of News Corporation, for whom I worked at the time.
In 2001 though I believed I had said all I wanted to say and a return to the kitchen full time was desired.
By 2009 , mid global financial crisis, I felt the need to say more and so wrote a concept with my team for ARABIAN DREAMS.
Published finally in 2011, the book won two major awards in Paris by the Gourmand Book Awards. Best Arabic Title Cookbook in the World for 2012 and one of the best 57 cookbooks in the world for 2011.
Around the same time I had also begun writing again for magazines and newspapers as well as a series of local country cookbooks for the Middle East nation I resided within.

I have come to adore the written word. I also love to photograph my creations. and so the two hand in hand are begging for a new title.
I have several concepts. All hugely successful; one hopes.
And so, dear friends and readers from many nations, it is with great excitement that I inform everyone that I am back writing and editing my own words into a new title.
Which of several projects might be the lucky published work first, I have no idea.
But the fact that titles are abound and nearing completion is a major first step.

Watch this space and I'll update you as to the newest title soon.
And having just this week discussed the future of the brand with PR and Business leaders, there might just be a few more titles left in this aging hulk just yet among many other business interests.
25 years ago I was alone in publishing pastry books, today pastry chefs and chefs alike are hot commodities for their knowledge. I do not dare suggest I'm a hot commodity any longer, but I have recipes and desserts which still excite the crowds and I desire to let everyone know what they are.

In the mean time, thank you to those of you who are reading the blog now in Belarus, Bulgaria, Iraq,  Ukraine, Russia, France, India, Bahamas and Cyprus.
I adore writing and it excites me greatly to see new countries always appearing on the audience panel of the blog.

For those too young to know or remember, and for those who are old enough but have forgotten, here are some of the titles that I have published over the past 25 years since my publishing debut in 1990.

Sweet Health, as relevant today as it was in 1994 when it was published.

The book that started it all at the age of 20 and in 1990 which went on to global fame 25 years ago this year.

PATISSERIE; which began as a multi million word encyclopedia became a thinner title due to the economic crisis of 1998.

Published under several names around the world, this was otherwise known as COOKIES, BISCUITS ND SLICES of the world in my homeland.

DIP ME IN CHOCOLATE started as a book and ended as a successful pastry business 

Classic Desserts was a favorite of mine

CHOCOLATE DELIGHTS was a series of 4 books, sadly I can not find two of the set

ARABIAN DREAMS the award winning title which brought me back into the world of Pastry again and back into publishing. 

Bellouet Conseil - Perhaps The Worlds Best Cooking School For Pastry Chefs

I have studied in Paris many times now.

I have also studied at the Bellouet Conseil before.

But this year I appreciated it more than ever.

Perhaps it was my mood, perhaps it was the "spring of discontent" at home, that made anywhere but the Middle East seem so much more inviting than ever before. But it was really an amazing time. More amazing than usual.

Many people wonder why I still return to Paris to school myself in pastry, after a 30 year career in the business.

The reason , simple; I believe you can never know enough?

Those who believe that after 30 years that they are the best, well, I wish them all the best.

For me, I see that in the everyday existence in our kitchens, while we push ourselves to try and do the best, occasionally we also do certain things out of speed and necessity, rather than because it’s the right way to do something.

My schooling is not about new recipes.

I have enough of those already, thanks

What it is about is skill, memory and reminding myself of the little details that you tend to forget or dismiss, throughout a busy work day, week, month and year,  which can truly make all the difference to an end product.

Thankfully too, yes, there are new recipes, new skills and new concepts and ideas which come up in this industry all the time.

Another reason I go is to remind myself of something few people ever have the courtesy to tell others.

I remind myself that,"I’m not doing a bad job!"

I have said it for many years , but will repeat it once again.

Being French - does not mean that you are the best at everything.

When I was young I was told being a pastry chef was a waste of time. Australia had no need for local pastry chefs. If the country needed Pastry chefs or Patissier’s then they would import them from France.

Fair enough. That was then and this is now.

It is nice to go and work among French pastry chefs to see how brilliant 'some' are, and just like ever other country on earth, how bad some are as well.

In the category of the best and most amazing, let me return to the subject of Bellouet Conseil. While I have been to other schools, I return here for two reasons. Location – its in the heart of Paris  and secondly because the amazing “professeurs” or teachers.

Jean Michel Perruchon an MOF now runs the school originally founded by Joel Bellouet, who it must be said still turns up to see the finished products at the end of the courses. Something greatly admired, that even in semi-retirement he still cares about the education of those who attend the school which bares his name.

This year I did 2 courses. Tartes Nouvelles Et Gouters with Laurent Moreno and Petits Gateaux Nouvelles Tendances with Chef Julien

Two great courses and two amazing teachers. These guys truly have raised the bar in quality and efficiency and skill level among Pastry Chefs.

All I can say, is look at some of the photos for yourself, let the quality be the true example of precision for these guys.

Bellouet Conseil on Rue Lecourbe , Paris, is the school I adore to go.

Friendly, talented and well run, and at the forefront of modern Patisserie.

Thank you to Jean Michel and his talented team for always making me feel welcome, among fellow colleagues of an amazing global industry.