In 1988, I embarked on a search of new horizons, open spaces and new flavours, and landed in New York. That is a journey I have never regretted - a North American love story where I have cooked alon
In 1988, I embarked on a search of new horizons, open spaces and new flavours, and landed in New York. That is a journey I have never regretted - a North American love story where I have cooked alongside cooks from every walk of life, in cities as vibrant as my curiosity.
I discovered that food in North America was tasty, exciting, culturally rich, and that deserts were delicious.. …I learned how entrenched baking was here, how centuries of immigrants from Holland, Germany, Italy and other distant places made this a land where I would learn and discover.
Many years later, I still get excited, learning new techniques and recipes. My kitchen is the heartbeat of my house. Let the sweet smells of baking create long—lasting memories!
View Biographical note
Bruno Feldeisen has worked at Le Louis XV (Monaco), Patina Restaurant in Los Angeles, and in the kitchens of Four Seasons hotels throughout North America. Currently he splits his time between being Executive Chef at the Semiahmoo Resort in Blaine Washington, and a judge on CBC's Great Canadian Baking Show. Bruno Feldeisen lives in British Columbia.
View Excerpt from book
A blast of fiery heat transforms batter — an embryonic mess — into something completely different, something that gives pleasure and joy. That is the magic of baking. It's like the story of pastry chef Bruno Feldeisen's life and livelihood. Raised by a drug—addicted mother, his childhood in France was a baptism of fire. And yet here he is, a celebrated pastry chef who believes in the sweet, healing power of baking, his stretchy smile broadcasting a happy place in life. At 16, he endured the hard knocks of being a chocolatier's apprentice like his life depended on it. In retrospect, it did. It transformed him. I once interviewed him for a story for the Vancouver Sun and he shared how that apprenticeship was his salvation. "I was part of a family...That kitchen helped me become a man. The kitchen is a little society. It's life. The table is designed to bring people together. There is something primal, emotional and raw about it. Kitchens became an escape for me and when I was younger, the chefs I worked for were like father figures." Maybe you'll find that magic, going on this baking journey with him. Most people bake in anticipation of sharing or giving, and the process itself is therapeutic. There's nothing like pulling out the mixer to soothe the soul. For Bruno, this cookbook honours the kitchen and the craft that gave him a notable life, and he shares that "little society" that nurtured him as a 16—year—old.