The surge of TV-driven yearning for learning more about cooking is running hot, according to top pastry chef, Vincent Gadan.
After a segment of Macaron making on Mornings with Kerry Anne, the Executive Chef of Patisse in Waterloo in Sydney reports a flood of calls from customers eager to try out his pastry-making classes.
Since starting at Patisse in February 2010 that his pastry classes are booming, with foodies eager to learn the art of pastry making.
“Shows like Masterchef have definitely reignited a general interest in cooking but I think the biggest winner has been French pastry. In the past people have always thought that cooking French pastries should be
left to French pastry chefs, but these shows have filled food lovers with a sense of confidence that makes them want to try and create these dishes at home," he said.
"I have also found that the classic French wedding cakes like the Croquembouche are giving the traditional three-tier cakes a run for their money. And forget the cupcake, what is fashionable now and I envisage for years to come, is the Macaron.”
Gadan's Macaron Sphere celebration cakes are in constant demand.
Gadan is conducting bi-monthly cooking workshops from his kitchen at Patisse. Classes are tailored for beginners and advanced levels. They are conducted at Patisse in the PYD Building, Shop G01, 197 Young Street, Waterloo. Phone 02 9690 0665.
Gadan is a highly regarded and well-established pastry chef with over 25 years' experience. After working as Head Pastry Chef in many of the Michelin Star restaurants in France and Nice he received one of his biggest accolades in 1992 winning first place in the Ardennes-Eiffel Culinary Prize. In Australia he has been Head Pastry Chef of the Ritz-Carlton in Double Bay, the Bayswater Brasserie, Level 41, Bistro Moncur, Nicks Restaurant Group and Guillaume, at Sydney Opera House.