Jean Sivieude: “In France, Italy, and Spain, there’s a desire to return to classic flavors”

At just 25 years old, Jean Sivieude had the opportunity to join Sosa‘s team of recipe development and training chefs.

This opportunity has allowed him to travel the world and experience all kinds of cultural and professional realities over the past six years. It’s a frenetic pace, but necessary to share the immense work of innovation that the company carries out to solve the challenges that constantly arise in the sector and to serve as an engine of creativity. And Jean is a key part of this machine, an active participant in the company’s innovative development and, at the same time, a firsthand witness to the concerns and needs of professionals in different corners of the globe.

In our Spanish-language pastry magazine, DPAS 517, he not only tells us about his day-to-day life at the company, but also explains his approach to the trends and concerns brewing in the world of gastronomy. Below, we share an excerpt from the interview published in the print edition.

Photos: Jordi Torra (Jordi Foto)

Do you think pastry and culinary schools have become outdated?

Far from being obsolete, culinary and pastry schools remain essential. They are where you learn the basics, the techniques, the fundamentals of the profession. Without that training, it would be impossible to master cooking methods, textures, or essential techniques.

Our role, however, is different. At Sosa, we support chefs with advanced techniques, new applications, and solutions that allow them to adapt their work to their environment, their clients, and their needs. In short, we help them go beyond the basics. It’s true that there are, let’s say, more conservative countries, which may have been making a certain type of recipe for 70 years. It’s normal that in those cases, proposing a change isn’t so easy, but it’s always better to have a solid foundation to move forward from.

What are the main trends in the sector?

There are many, and they vary from country to country. Some revolve around cost control. This is a very important issue, and now more than ever, it’s essential to optimize daily operations and improve mise en place. Other trends focus on the traceability of raw materials or environmental responsibility. There’s also a strong trend toward healthier, lighter pastries, with less fat and less sugar.

Of course, the plant-based trend is very present, although not equally so everywhere.

Each culture has its own evolution. In France, Italy, and Spain, for example, there’s a desire to return to classic flavors and childhood memories, with desserts that are visually modern but have a traditional taste. In Asia, especially in China and Japan, the focus is on lightness, subtlety, and elegance in flavors. In Northern European countries, the focus is more on plant-based and gluten-free options.

This cultural diversity is precisely what makes our work so fascinating: we must be able to adapt and offer solutions for each trend.

What kind of creations do you enjoy most?

I would say pastries. Working with the dough, the fermentations, panettone… it’s an extremely technical and dynamic world that I love. But over time, I’ve come to enjoy working with savory dishes more and more: cooking meats, making sauces, stocks, and side dishes. Although I’m not a trained chef, I’m passionate about gastronomy in general. Savory dishes offer me another form of expression, another gustatory language that I find fascinating.

Do you have a favorite ingredient?

I have several. First, Albuwhip, an albumin with incredible stability, very useful for solving technical problems related to texture and consistency. Meringue is present in 30% of French pastries, and it’s great that this ingredient allows us to flavor it without losing stability.

Next, there’s Gelcrem Hot, a corn starch that’s remarkable for its spreadability, resistance to freezing, and shine. There are 10,000 different types of corn starch, and Sosa has found the one that offers the best performance for creating stable and light creams without the need for gelatin or other stabilizers.

And finally, there’s Gracilagel, a natural gelling agent, an alternative to agar-agar, obtained from a Spanish seaweed. It offers an impressive range of textures and can be used in both sweet and savory dishes: creams, custards, gels, veils, caviars… It’s a very versatile, technical ingredient that’s also environmentally friendly.