Antoinette Bruno: What is your philosophy on food?
Bruno Feldeisen: [I believe in] using the best ingredients, applying perfect techniques, and using local, sustainable and seasonal product in at least 50 percent of the menu.
AB: Why pastry?
BF: I love the ability to create food without formal design. Food comes from exploration, but dessert comes from the soul.
AB: What training did you have?
BF: Classic two-year apprenticeship in France [at Les Palets d'Or - Moulins, France] and a CAP [Certificat d’Aptitude Professionnelle] Chocolatier.
AB: What are your essential tools?
BF: Cryovac Machine (The VacMaster), a Microplane, and a hand blender.
AB: What are your favorite ingredients?
BF: Yuzu and local berries (when in season).
KC: Tips for dessert success?
BF: Keep it simple with straightforward flavors, and use childhood memory flavors.
AB: Favorite thing to make?
BF: Breakfast for my son.
AB: Favorite restaurant off the beaten path?
BF: GUU on Robson. It’s fun and inexpensive. [They do] Japanese mini tapas style dishes, [but] no sushi.
Pastry Chef Bruno Feldeisen’s Résumé:
Pacific Institute of Culinary Art - Vancouver, BC
Lumière - Vancouver, BC
DB Bistro Moderne - Vancouver, BC
Senses Restaurant & Bar - Toronto, ON
Wickaninnish Inn, Tofino - BC
Brentwood Bay Lodge & Spa - Brentwood Bay, BC
Soléa & Malisa - San Francisco, CA
Senses Bakery & Restaurant - Washington, DC and Toronto, ON
Four Seasons Hotel - New York, NY
Patina & Pinot Bistro - Los Angeles, CA
Highlands Inn - Carmel, CA
Le Louis XV - Monaco, France
Grand Hotel - St. Jean De Luz, France
La Maison du Chocolat - Paris, France
Les Palets d'Or - Moulins, France
