A Sweet Tooth: Ferdinand Metz's Journey with Pastries & Food
There are few moments in life as clear as the one when you know you’ve found your passion. The only thing you can possibly know with greater clarity is when you fall in love! But, in a way, finding your passion is every bit like falling in love. Sometimes it’s hard and the path is convoluted, but other times, like in the case of Chef Ferdinand Metz, it was right in front of him from the start. “I grew up in a family that owned a hotel, a restaurant and butchery. As such, I was always surrounded by food. On my 15th
birthday, my parents gifted me an apprenticeship in a restaurant and the journey was decided for me. [It’s a decision] I have never regretted.”
Over the course of a long and illustrious career, Metz learnt many lessons along the way, but one of the most important ones was about staying true to oneself and not getting carried away by fame and attention. “I tell everyone, who share this passion for food, to not get caught up in the frenzy and instead, focus on creating your own food philosophy. In my case, this is based on the belief that less is always more.” Many over-enthusiastic cooks, professional or amateur, often go overboard with their dishes because they can’t tell when to say enough. It is only after years of experience that chefs learn the beauty of restraint when it comes to cooking, and this is something Chef Metz keeps close to his heart, whether he’s pursuing harmony in flavours or seeking contrasts in colour, shape, size, texture and temperature of different foods.
PHOTOS COURTESY: RICHS GRAVVIS PRODUCTS PVT. LTD.
(Read more in the July-August 2012 issue of Time 'n Style. On Stands Soon!)
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