The Making of a Sugar Showpiece
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship petit gateau
Lionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters
Chef En-Ming Hsu named Chef Instructor at the French Pastry School.
Dimitri Fayard named Chef Instructor at the French Pastry School.
Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA
We have decided to add a feature that introduces a different chef to our audience. For our first featured Chef we have chosen Flavio Federico. When Flavio and I first met at last year’s World Pastry Championships I quickly learned that his dedication to bringing Brasilian pastry to the world Stage. Having a Brasilian wife for almost twenty years now I know a bit about the culture and I really connected with his efforts to bring these great flavors and techniques to the world stage. He is renowned for revolutionizing the art of making and presenting old traditional Brasilian recipes in a more creative, sophisticated and contemporary approach, greatly contributing with love, passion and dedication for a finer, stronger and better respected Brazilian pastry. Pastry Profiles is honored to have Flavio as out featured Chef for July.
Born in São Paulo, Brazil in 1968 in a traditional Italian family, Flavio had his first contact with the art of cooking when he was just a kid, helping his mother and grandmother to prepare lunch on weekends. Since he has always preferred desserts and sweets to the main courses, he started to prepare his own recipes by the age of six and has dedicated most of his life to refining his pastry skills and techniques.
Having a Grand Rapids Community College (USA) degree and specialized in École Lenôtre (Paris – France), chef Flavio Federico began as a curious and autodidact. His dedication and thorough research of Brazilian flavors and ingredients, combined with the use of modern European techniques and his own, which merge work, love, precision and art, has become his trademark. His creations made with cajá, cupuaçu, cachaça, cornmeal etc., are a great success and are always much requested in the various festivals and classes that he often teaches in Brazil and abroad.
He has worked with the most sought after chefs from Brazil and abroad and was executive pastry chef of the Hilton São Paulo Morumbi Hotel and the Fasano Group, where he was responsible for the creation of desserts for all 12 restaurants of the grand five star hotel.
Today, at the age of 41 and more than 16 years dedicated to the art of pastry, he is the owner of Sódoces, with an innovative and exclusive store, where one can find the distinctive 100% handmade sweets, chocolates and ice creams, respecting the Brazilian ingredients and their recipes. The use of no hydrogenated or Trans fats, addictives or preservatives, but only the finest and purest ingredients, reveals the superior quality of his creations.
As recognition for his success, he was awarded by GULA magazine the first prize for Best Pastry Chef of the City of São Paulo in 2008 and 2006. Also 2nd, 3rd, 4th and 2nd places in 2007, 2005, 2004 and 2003, respectively.
His shop received the prize for the “best macaron in town 2008” and was nominated one of the six best pastry shops of São Paulo.
Flavio Federico is renowned for revolutionizing the art of making and presenting old traditional Brazilian recipes in a more creative, sophisticated and contemporary approach, greatly contributing with love, passion and dedication for a finer, stronger and better respected Brazilian pastry.
Flavio was nice enough to give us his recipe for the Fashion Birthday cake pictured above. Give it a try I'm sure you will like it.
Obrigado Chef Flavio from Pastry Profiles
Please check back soon for our interview with Chef Flavio to find out more about his approach to modernizing Brasilian pastries while staying true to their Brasilian roots.
Photos by DULLA PHOTO