What qualities should a MOF have? How should a pastry chef prepare to obtain this prestigious title? Two weeks after the award ceremony of the 26th Concours “Un des Meilleurs Ouvriers de France”, we share the thoughts of Pascal Caffet, president of the MOF 2018 Jury, published in so good # 21.
What changes have there been in this edition?
It is not about comparing editions. Now it is now. The past is the past. That being said, the main evolution is in the organization. To make everything easier, both for the finalists and the jurors, we wanted all of the candidates to focus on the same things at the same time. Thus, we imposed that on the first day the work was focused on chocolate, the second day was devoted to artistic sugar and the third day we worked on the tastings and the finalization of the showcase. This makes it easier to evaluate them.
Are you satisfied with the level that the candidates have shown?
We must congratulate ourselves on the level that has been seen, which is very high. It helps a lot that a hard pre-selection has been made to reach 15 candidates, because that qualifying round guarantees that the level of the final will be perfect. In addition, it allows observing and assessing how those 15 pre-selected have evolved to the final.
We must congratulate ourselves on the level that has been seen, which is very high. It helps a lot that a hard pre-selection has been made to reach 15 candidates”
What is the essence of the MOF, what qualities should a MOF have?
Most importantly, this is a competition that seeks perfection in each of the main sectors in which the trade moves. To take part, it is necessary to be very well prepared and have a strong desire to make the effort, because this undertaking requires a lot of work and a winning mentality.
Is creativity valued within the MOF?
Not necessarily. Creativity is always used, for example, in how an artistic piece or a buffet is designed. But I would say that we have to be careful with creativity. We must always keep in mind that the ultimate goal is the consumer. Few things can compete with a good Paris Brest or with an eclair made from good chocolate. We must ensure that creativity does not lead us towards flavors and elaborations that the consumer does not like.
“The new generations who want to prepare for the MOF have to try to be perfect in all areas of patisserie. From the artistic side to the tasting”
What would you say to the new generations who want to prepare for the MOF?
They have to try to be perfect in all areas of patisserie. From the artistic side to the tasting. I advise them always to work thoroughly with their basics, and to train without stopping in search of perfection.