[BIOS Monthly column / BIOS Monthly 專欄] Cedric Grolet（中文請按「繼續閱讀」或直接點連結）
I started writing my columns on French pastry and pastry chefs because of Cédric Grolet. Interning at Le Meurice was such an important experience that I only realized years after. I was finally able to work at a place where perfection and precision are praised at the time. I’ve seen and learned many advanced skills, but what continues to inspire and encourage me is actually the chef Cédric’s passion for creation and his constant pursuit of improvements.
Cédric Grolet is not a genius but a hard worker. He never stops working and would pay all his efforts to make his work better. It seems that he has already made his name as a mega influencer in the pastry world, but as a young chef and an artist, his journey has just begun. People might be amazed by what he has created so far, but I'm ready to be impressed by what he's going to present us hereafter.
其他的甜點大師你可以不認識，但不能不知道Cédric Grolet。
一年半前開始的甜點專欄，特別規劃大師系列，其實初心就是因為想介紹Cédric給台灣。隨著他越來越炙手可熱、在全球知名度與流行樂壇明星不相上下（法國媒體甚至以「現象」來稱呼他刮起的旋風，並稱呼他為「傳奇」），許多台灣的甜點愛好者應該也都在各種社群媒體上看過Cédric與他的作品；還有更多人也許不知道這位大師，卻在許多台灣甜點店裡看過或吃過模仿他的甜點作品。
不論是談對工作的嚴肅認真程度、還是對作品的精雕細琢、對創作的無窮熱情，他都是我非常尊敬的甜點主廚。每回看他的訪問，都會被他不斷鞭策自己、坦然面對自己的優缺點感動。有幸在他的廚房裡待過，不僅在當時完全打破了我對甜點原有的認知、拓展了我對甜點各種想像的可能，更在數年後，讓我一直對甜點師這個職業感到驕傲。
大師五月就要來台灣示範教學，想比別人認識他多一點，你不能不看這篇文章。
附註：這篇文章內提到許多Cédric早年職涯的細節與故事，是參考Atabula的Cédric專訪集（仍在連載中），有興趣的朋友們、讀得懂法文的，非常建議追蹤 👉🏻👉🏻 https://www.atabula.com/saga-cedric-grolet/
#yingspastryguide #paris #pastrychef #cedricgrolet #lemeurice
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