[Interviews / 人物深度專訪] #全球最佳甜點主廚 Jessica Préalpato 與她革命性的「#自然派甜點」 / Jessica Préalpato, Best Pastry Chef of the World and her revolutionary desserts of "naturalité" (English below)
大家還記得去年六月被全球五十最佳餐廳評鑑選為「全球最佳甜點主廚」的 Jessica Préalpato 主廚嗎？她不僅是 #本獎項設立以來唯一的女性得獎者、也是 #當前法國唯一一位掌管三星廚房的女性甜點人。兩週前的歐洲麵包展同時也舉行的世界盃甜點大賽（Coupe du Monde de la Pâtisserie）的歐洲區預賽，Jessica 主廚擔任榮譽主席與評審，她在比賽現場找到空檔接受了我的專訪，和台灣讀者暢談她的自然派（Naturalité）甜點哲學與身為女性在廚房中的挑戰。
這篇訪問是我所有的甜點主廚深度專訪中，第一篇談女性主廚的作品，對我來說也是意義非凡。想知道 Jessica #如何憑藉她革命性的甜點哲學獲獎、如何看待未來包括 #減糖、#無麩質 與 #純素甜點潮流，還有 #身為女性如何看待自己在廚房內的角色、#遇到的挑戰，本篇一次為你解答！
🔖 延伸閱讀：
從 Jessica Préalpato 獲得 2019 年「全球最佳甜點主廚」談餐飲評鑑與名氣的兩面性：https://tinyurl.com/y28euvh3
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The winner of the "Best Pastry Chef of the World 2019" (awarded by The World's 50 Best Restaurants) and head pastry chef of restaurant Alain Ducasse au Plaza Athénée, Jessica Préalpato is making desserts that respect nature and seasons, sourcing from small agricultural producers. She takes off from her plates traditional French pastry techniques that highlights cream, mousses, and heavy usage of artificial products.
Her unique philosophy of desserts of "naturalité" not only paved her way through the first female chef winning this award, as well as the only woman that leads a 3-star restaurant pastry kitch in France, but has also nourished her distinctive attitude towards social media and the current trend of a strong focus on the perfect look of a dessert or pastry. In this interview, she shares with us her perspective on her role as a pastry chef AND as a female worker in the culinary industry.
Click on the following link now to read more (post in Chinese) 👇🏻
🔖 More on Jessica Préalpato and her being crowned "Best Pastry Chef of the World": https://tinyurl.com/y28euvh3
#yingspastryguide #pastrychef #JessicaPréalpato Hotel Plaza Athenee Ducasse Paris
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