Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
.
Face to face... Interview with Antonio Bachour
.
Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Creator attractive pastries
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Bachour
.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called “Bachour“.
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
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Face to face... Interview with Antonio Bachour
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Margaux
Chef Antonio, where were you born and raised ?
Antonio
Puerto Rico, U.SA.
Margaux
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
Antonio
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
Margaux
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
Antonio
I trained at the Valrhona School with Chef Philippe Givre in France.
Margaux
Which languages do you speak ?
Antonio
English, Spanish and Arabic.
Margaux
What do you think about the popularity and public love for international Chefs on television ?
Antonio
It is great for the invited Television Chefs to be able to show their culinary work.
Margaux
Tell us about your published books and where we can purchase them.
Antonio
My first cookbook, by myself, is called: “Bachour “ : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Margaux
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Antonio
Oh yes ! In your dishes you reflect your passion, and dedication.
Margaux
Who are the Chefs, you deem to be most creative ?
Antonio
Ferràn Adrià, He’s the best !
Margaux
When working on a new dessert, what is your artistic design process in terms of presentation ?
Antonio
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
Margaux
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
Antonio
People around me, colors, painting !
Margaux
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Antonio
Firstly, I think PASSION!! With Passion you can do whatever you want !
Margaux
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Antonio
Color ! I love color in the plate !
Margaux
What is your artistic culture in general, and its application to dressage of a plate ?
Antonio
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Margaux
Do you believe in the training of your Chef Team, in reference to dressage ?
Antonio
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
Margaux
About photography, do you regularly take photographs of your presentations ?
Antonio
I take all the photos of my desserts !
Margaux
If so, who made these photographs ? Yourself, an amateur or a professional
photographer ?
Antonio
Myself !
Margaux
Do you have a blog, or website, where you show your photographs and accomplishments ?
Antonio
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
Margaux
What is your level of knowledge of Visions Gourmandes Website ?
Antonio
Amazing website for very talented chefs ! Bravo !
Margaux
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Antonio
Amazing ! You are doing a great job, showing the world the art of plating !
Margaux
How often do you visit Visions Gourmandes Website ?
Antonio
Every day !
Margaux
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
Antonio
I would like to see modern techniques and equipment !
Margaux
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
Antonio
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Margaux
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Antonio
Photographs look better to me !
Margaux
Which symbology inspires you when designing a presentation ? The sea ? Flowers ? Holiday symbolic ? Children's´ motifs ? Nature ? City symbolic / Street food, monuments etc…
Antonio
Flowers, Painting, people around me, dress, fashion etc.
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
I’ve been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
Margaux
Tell us about 2014/2015… Culinary and gastronomic projects, and aims…
Antonio
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Margaux
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.
Thank you very much for your participation with Visions Gourmandes.
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Antonio Bachour had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
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