Patrick Casula, born in Grenoble, France, became Pastry World Champion and now travels from country to country, teaching and sharing his knowledge.
I was born in Grenoble, France, in the Rhône-Alpes region. I don’t remember how old I am. Or rather, I do remember, but at my age it doesn’t matter.
At 14, I understood that I wanted to discover, explore, and create something in gastronomy, and I felt a passion for my future work.
Paying attention to the right ingredients and choosing a good product played an important role in my development. I will never waste my time on trifles, because if you do something, you have to see it through to the end.
I’m always inspired by the chance to share my knowledge, to work in a creative atmosphere, and to have people around me who are interested in acquiring that knowledge.
It is very important to have talent, but most important is to work hard with that talent. You have to be persistent, otherwise you will never be able to do your job well. You must also be able to adapt to any conditions: I’m always on the move, going from one country to another, so adapting quickly is very important for me.
I devote a lot of time to new ideas and developments. I also teach and travel a lot with my performances. I’m always open to people, because when you come to another country, you should always be able to connect with the people who will be working with you.
I always respect everyone in the kitchen, from the dishwasher to the chef. I’m always open to the people who work in the kitchen, and if they want to ask me something, they always can. For this, you need to love people and your work, and also enjoy the encounters that life gives us.
I always meet new, unusual, and extraordinary people, and it enriches me. To be happy, we must be able to share with others.
I love painting and sculpture. I love simplicity, in ingredients and in relationships alike. Above all, I want to express my feelings without limits and to give the best of myself, despite any difficulties.
When I have a project, I’m always in it from beginning to end. You have to be in it if you want to find the right direction for everything you undertake.
I became Pastry World Champion thanks to my ability to give myself to the work. You must always allow yourself to go beyond limits that seem insurmountable to you.
People don’t know their own abilities and possibilities. If you don’t go all the way, you’ll never be able to rise to incredible heights. But when you do go up, that is happiness.
Work and passion are inseparable, and this is the only way to be happy. Passion always involves some kind of suffering, but it also allows you to break out far beyond the realm of the possible. If you don’t make any effort, you won’t get any results.
I’m not choosy about food, but I am demanding. When ordinary dishes are prepared correctly, they are extremely delicious. You don’t need to eat foie gras and caviar every day; you can enjoy simple things. Respect the food you cook: products should always be perfectly fresh.
In the photo is a dessert of dark chocolate “supreme” with hazelnuts and coffee-orange sauce.
