Gustaf Mabrouk is an outstanding chocolate maker and pastry chef. Last year he was awared as the World’s Best Pastry Chef by the International Bakery and Pastry Union (UIBC). He has also been leading the Swedish Pastry Team, he was the youngest Pastry Chef in Sweden to win the Pastry chef of the year when he was 19, he came at 3rd place inCoupe du Monde de la Pâtisserie 2014 and much more. You could say that he has some experince… His book The Chocolate Makers Hand Book is a beautiful and must have for all Chocolate lovers! (I actually gave mine away, need to get a new one!) I made a short interview with Gustaf:
Where did you study to become a pastry chef?
–I learned while working, I started to work at Wienerkonditoriet in Stockholm when I was 14 years old. Cleaning strawberries..
The best part of your profession?
– That there is such a borad spectrum in the world of gastronomy. You both create something you eat with the eyes and mouth!
What is the most fun thing to bake?
– Wedding cakes is always exciting to make.
Your favourie food country?
How do you get inspired?
– Everything is inspiring me in a way.
What kitchen tool can’t you live without?
– My hands.
Where did your career start?
– When I got a job at NK in Stockholm. We were three persons in a very small area working together.
One of the biggest moments in your career?
– When I competed in the Pastry Chef of the Year in 1995. I came from nowhere and had studied to become a chef, but had worked shortly as a pastry chef. When they announced the winner it got dead silent, and then Stefan Petersen started to the applauds. They told me that I had ”Exciting flavors” and ”An exceptional work”.
Is there any Pastry Chef that is more inspiring than others?
– Ramón Morato (Ha has won the Pastry Chef of the Year in Spain, and is the head at the Chocolate Academy in Spain.)
What chocolate do you prefer to eat?
– My chocolate!
Interview and photo Malin Nordblom
The was first published at http://www.gourmet.se in Swedish.