INTERVIEW WITH DEAN BRETTSCHNEIDER
NZ’s own Dean Brettschneider, judge of NZ’s Hottest Home Baker, star of The Sugar Club, and world renowned global baker, returns to Food TV this month in his brand new show – A Kiwi Baker in France (Sundays 2.30pm & 6.30pm). We took the time to chat to Dean to discover his opinions on the foods he loves, French baking, and the perfect Valentines meal. We’ve also got a fabulous recipe from Dean, Almond Walnut Tartlet with toffee sauce & chocolate chip ice cream. The perfect sweet treat that can be re-created this Valentines Day (or any day for that matter!), for your sweet or for yourself.
Hi Dean, we’re celebrating love this month on Food TV. What food do you love the most?
Has to be desserts that I love the most. Especially the slightly tangy fruit based ones, like anything made with raspberries…
For many it’s the first Valentine’s Day with someone new this year. What meal and dessert would you cook to impress? Please share!
In terms of which meal and dessert I would cook, it would be a spiced up version of Spaghetti Bolognese with a nice glass of Pinot and for dessert I simply love tart citron with raspberry coulis plus some chocolate truffles dusted to nibble on afterwards.
You have had great success with your ‘Kiwi Baker in…..’ shows that play on Food TV. Your latest show is A Kiwi Baker in France. What is it about French baking that sets it apart from the rest of the world?
French baking to many people is the ‘holy grail’ of baking from their rustic baguettes, lovely sourdoughs, magical, highly decorated desserts and flavoursome macarons. I went to France to see and uncover the mixture of the old and the new generations, bakers and patisseries, to look at some of the ‘behind the scenes’ and also to explore some of the specialties, innovations and people that make French baking what it is today.
As a global-based professional baker and patissier you have crafted some baked-masterpieces over the years. What is your most memorable creation? Where and when was it created?
Gee – it’s hard to pin point exactly when, where and what my most memorable creation was but maybe it was when I won apprentice of the year in 1988, I had to create an award-winning array of baked products from decorated cakes, pastries and breads. This was a turning point in my career, realising I have something special and I love what I do. What brings me the most memorable experiences is when I see people get delighted over the things I create, there is a sense of pleasure and satisfaction when I see people recreate what I have made. Now days I just get excited and passionate about sharing what I bake and teaching my staff and customers all over the world.
What is your favourite dessert?
I simply love anything creamy and with raspberries in them, I also love textures and colours on a plate but at the same time simplicity and cleanliness. But one of my all time favourite desserts is Crepes Suzette made in front of me.
Could we talk you in to ordering the cheeseboard after dinner?
Yes a cheese plate with simple oat cakes and a crisp apple is a perfect end to a wonderful meal.
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