The Pastry Fashion of Cécile Farkas Moritel

from Food Fair - Foodservice Daily News Winter 2018

Cécile Farkas Moritel

A fter 5 years of studies in Applied Art Cécile got a diploma in Fashion design and became a fashion designer for 10 years. Having always loved baking and cooking she decides to link pastry with her creative universe in fashion. Immersed in this gastronomic and gourmet world, she then devoted herself fully to her main passion. Thereafter the development of a blog resonated with her images.

When did your passion for food begin? Any big influencers? What is your training? The street, the Institute ora Mom or Dad!?

It comes from a family tradition linked to gastronomy but my vocation came relatively late after 10 years working in fashion. But my perseverance and passion for pastry enabled me to acquire an excellent education in some of the best places like Pascal Caffet. I am very grateful for all the support, career guidance and culinary mentoring from Chefs like him.

What are a few things you do you do to maintain success and stay creative. From where does your passion come from?

My style has 2 key elements: a refined technique and a taste for combining flavors that are not excessively sweet. My feminine side comes up in attractive decorations and colorful presentations. In my opinion, it is important to respect the classical foundations of French pastries.

For me, a seductive dessert is one that provokes feelings in the person, different from what you would feel eating something sweet, even if it is a simple tart or an éclair.